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What is the required salinity for sauerkraut [duplicate]

I was thinking of making my own sauerkraut lately, so I have been watching some YouTube videos on the topic. What stuck me as weird was that all videos gave an estimation on the amount of salt (in ...
NoOne's user avatar
  • 111
3 votes
2 answers
149 views

Pink scum on top of brine in crock of sauerkraut

There is a pink scum on top of the brine of my sauerkraut in the crock. What is it & is it harmful? Bev
Bev Quaife's user avatar
2 votes
1 answer
241 views

Is it ok if there is brine on top of my sauerkraut but not in the middle and bottom portion of my jar while fermenting?

Not my 1st time making sauerkraut but 1st time this seems to happen to me. In my 2 biggest jars (4l.) I put small glass containers as weight (fit perfectly) and filled my jars quite a bit... so I know ...
Anne's user avatar
  • 23
0 votes
0 answers
164 views

Sauerkraut crock has a brownish spotting on the exterior and the kraut is making juice. Is kraut going to be ok?

I started my kraut in a 3 gallon crock 3 days ago. There is a brownish spotting on the exterior of the crock. I checked the kraut and it is making juice. Do you think the crock is exposing the kraut ...
Susan's user avatar
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1 vote
1 answer
432 views

Is it possible to make sauerkraut ferment faster?

I am trying to make Sauerkraut, and it's quite frustrating since many internet guides say I need to wait about 14 or more days to have the ideal Kraut. Is there anyway to speed up the process? Else, ...
Babu's user avatar
  • 1,137
0 votes
1 answer
1k views

What's this white matter in a sauerkraut jar?

I have just opened a jar of store-bought organic raw sauerkraut and I found this white matter on it that you can see in the picture. It doesn't look like regular mold, and it doesn't look like Kahm ...
Alessandro Cosentino's user avatar
1 vote
1 answer
206 views

Kimchi white fermentation covering

It looks like I've developed some nonharmful "kham yeast" on my kimchi ferment. I've looked online and I'm confident this is not dangerous, but I'm not sure if it is a good sign either. ...
Strobnm's user avatar
  • 11
0 votes
0 answers
160 views

What Would This Sauerkraut Dish Be Called?

I have a receipe I've been making for a while. I expect that it's "some kind of... or some variation of... " but have no idea what that might be. Ingredients Thick Cut Bacon (100g?). I've ...
Damien Sawyer's user avatar
5 votes
1 answer
150 views

Techniques for using (Polish) Pickle Pots?

I have a pair of Polish Pickle Pots, something like this: But when I use them, I am yet to get good results. Mainly I've tried using them for sauerkraut (maybe 6 times), pickled beetroot (once) and ...
Kingsley's user avatar
  • 699
3 votes
1 answer
1k views

Fermenting sauerkraut - during the massage phase the cabbage got REALLY bubbly

So I massaged the cabbage heavily with salt to get the brine water going, but then it got REALLY bubbly... it looked like I washed everything with soap! Is this OK? One side effect is that it made it ...
james's user avatar
  • 317
9 votes
1 answer
2k views

If pickling destroys Vitamin C, how is Sauerkraut rich in Vitamin C?

My understanding is that pickling destroys Vitamin C. However, apparently Sauerkraut is very rich in Vitamin C and is used by the German Navy to offset scurvy. What am I missing here? Because early ...
DKNguyen's user avatar
  • 233
1 vote
3 answers
3k views

How do i stop small bits of cabbage from floating past my weight to the surface of sauerkraut brine?

How do i stop small bits of cabbage from floating past my weight to the surface of the sauerkraut brine? it's the 3rd day of ferment and i'm using a Ball Spring weight with a fermentation lid. I tried ...
Sherannmarie's user avatar
3 votes
1 answer
248 views

Can exposure to carbon dioxide spoil a lactic fermentation project?

I’m using lactic fermentation to make a batch of sauerkraut, fermented berries, etc. Rather than going the glass jar route I’ve placed everything in a vacuum sealed bag. This is a technique which Noma ...
Halaster's user avatar
  • 396
2 votes
0 answers
430 views

Combining batches of sauerkraut

I make sauerkraut regularly, this last batch has too much celery seed. I use celery seed instead of caraway. I like the flavor better. I have 2 quarts left. Can I make a new batch of sauerkraut and ...
tdewtx's user avatar
  • 21
2 votes
3 answers
2k views

Can I ferment blanched cabbage?

I've blanched some cabbage and I wonder if I can ferment it in order to have sauerkraut. Will it work? Will it be safe? Edit I followed the recommendations and added some raw vegetables and a little ...
A.D.'s user avatar
  • 1,091
3 votes
1 answer
2k views

Is this yeast on my sauerkraut?

Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such as this. But I'm not sure. It looks like a ...
Anthony's user avatar
  • 33
5 votes
4 answers
6k views

How can I prevent mold from growing on the surface of my sauerkraut brine?

Related My sauerkraut has mold covering the surface, is it ok? -- but this asks if it's ok, I am thinking it's not OK and want to prevent it from growing at all. Usual setup: 3 heads of cabbage, ...
jcollum's user avatar
  • 886
4 votes
2 answers
34k views

Homemade sauerkraut liquid level below cabbage. Should I add brine?

Preamble: Okay, so I know that this has been sort of answered before to some degree, but I'd really like to avoid throwing it out. After reading one of the links posted in that answer (specifically ...
Daevin's user avatar
  • 143
2 votes
3 answers
4k views

Overly salted sauerkraut

I made two batches of sauerkraut. The first one turned out great and is already canned. In the 2nd batch I put too much salt, and it is not working as quickly as the 1st. What I was wondering: ...
S iverson's user avatar
1 vote
1 answer
1k views

Making sauerkraut with fish sauce instead of salt?

Experimenting on an idea. So I can make the best Reuben. Making sauerkraut for the first time. Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Salt. + Aromatics Rid of surface bacteria,...
Joseph O'Neal's user avatar
1 vote
2 answers
2k views

Can sauerkraut be prepared with open lid?

If the cabbage is successfully kept with weight, under the brine, all the time. I use a glass paper weight as weight. Can mold also form on the weight, on the portion which remain above the brine ...
Rajesh Marndi's user avatar
3 votes
1 answer
224 views

Does ornamental cabbage make decent sauerkraut?

I've heard that ornamental cabbage/kale can be bitter. I'm interested in using it for food, but I would want to make sauerkraut with it (lacto-fermented ornamental cabbage). Is the bitterness going to ...
Brōtsyorfuzthrāx's user avatar
1 vote
2 answers
2k views

What can I mix and store Kimchi in? [duplicate]

I'm looking for ways I can use containers to mix and store kimchi from the thrift store. I don't want to buy special containers, unless I have to. I've seen plastic bowls and the like used to mix ...
johnny's user avatar
  • 191
1 vote
2 answers
1k views

Is this batch of sauerkraut salvageable?

In researching sauerkraut recipes, I saw one could make it in a crock pot or jar covered with cheesecloth. Not having a suitable jar & not wanting to use my crock pot, I'm using a bowl & ...
Linda Richard's user avatar
3 votes
1 answer
5k views

Food safety of sauerkraut whose brine evaporated below surface?

We started a batch of sauerkraut about a month ago. We used the outer leaves of the cabbage to cover the shredded cabbage below. The cabbage was brined with adequate salt (about 2 tsp per pound). The ...
Matthew's user avatar
  • 3,362
2 votes
4 answers
2k views

10 liter fermentation crock... water getting sucked inside, advice needed

Please assist regarding water added to the moat during a 4 to 5 week ferment, because one cannot simply keep adding water to the moat because if the crock's vacuum is sucking in the water and you ...
Tim's user avatar
  • 21
13 votes
5 answers
7k views

How do I drain sauerkraut?

One of my favorite sandwiches is the Reuben. One problem I tend to have when making this at home is the sandwich is damp from the sauerkraut. I buy sauerkraut from the store. Before putting it on the ...
user avatar
4 votes
2 answers
31k views

What's the worst that could happen when fermenting sauerkraut?

I've been wanting to make "REAL" Sauerkraut for awhile now but im really averse to food borne illnesses. So obviously fermenting something is sorta scary to me! But tons of people make sauerkraut ...
Mercfh's user avatar
  • 373
6 votes
1 answer
2k views

Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
user2649681's user avatar
6 votes
4 answers
11k views

Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
Owen_AR's user avatar
  • 245
2 votes
3 answers
16k views

Best container for making sauerkraut

We've tried this a few times. First time we used an old ceramic container and it started sheding on the inside and ruined it. Next time we used a new metal garbage can with one of those super sized 10 ...
NKY Homesteading's user avatar
4 votes
1 answer
3k views

What strength of brine will completely inhibit growth of lactobacillus (and friends)?

As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled foods? The backstory is that I decided ...
Nikolas Skoufis's user avatar
3 votes
2 answers
3k views

Sauerkraut soaks up too much liquid while fermenting

I've been fermenting sauerkraut in a quart jar and for some reason forgot to keep an outer piece of cabbage to help keep the kraut submerged. For day 1-2 it was fine, there was plenty of brine to keep ...
Zippy84's user avatar
  • 31
11 votes
6 answers
7k views

Fermenting Sauerkraut - Should I Stir?

I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal ...
Jolenealaska's user avatar
  • 58.6k
3 votes
4 answers
3k views

Salt for Sauerkraut

I am looking to trial making some Sauerkraut at home. I have been recommended getting canning salt. Trouble is the only available source is too much, at too high a price. What other salts, readily ...
Mild Fuzz's user avatar
  • 995
1 vote
2 answers
134 views

Should I add salt to my sauerkraut recipe if I add vegetables?

I am following a sauerkraut recipe which calls for a specific amount of salt. They say I can add other vegetables, like carrots. Do I need more salt if I add more vegetables?
Shawn's user avatar
  • 165
6 votes
2 answers
46k views

Does sauerkraut go bad?

I have had a tupperware of sauerkraut I bought from the grocery store in my refrigerator for almost two months. When/Will it ever go bad?
MattCamp's user avatar
  • 175
4 votes
1 answer
3k views

What is causing my sauerkraut to smell sweet?

I've been fermenting a batch of sauerkraut and it's been going for about a month. It's tasted great and has just recently started to develop some winey flavors. Today I checked the crock and there is ...
MeltedPez's user avatar
  • 2,648
4 votes
1 answer
4k views

Should sauerkraut on hot dogs be washed

I'm a recent convert to the fermented cabbage dish Sauerkraut which I know is popular in Germany and Poland. On TV I've seen this served on hot dogs in The States and was wondering whether it is ...
StuPointerException's user avatar
3 votes
6 answers
31k views

My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?

Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's ...
STW's user avatar
  • 364
7 votes
6 answers
61k views

Recovering from Over Salted Sauerkraut

I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs ...
Jonathan Campbell's user avatar
12 votes
2 answers
746 views

How long should I wait before I lift the lid of my sauerkraut crock?

I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own ...
mamadalgas's user avatar
  • 1,372
7 votes
4 answers
11k views

cabbage - volume to weight conversion?

I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be appreciated. This is my second batch. ...
mamadalgas's user avatar
  • 1,372