Making Sauerkraut!

I took the plunge into fermenting vegetables this week. I got ahold of a pint of homemade sauerkraut last year and decided then that I would start putting up my own. It was incredible. I didn't want to fool with a crock or a churn so I opted to go with 1/2 gallon jars and "easy fermenter" lid. I got the lids on Amazon last fall. I hadn't opened them until this week and didn't look at 2 of the 3 until tonight. One of them has a defect in the air lock system. I contacted them tonight to see if they'll make it good, but I doubt they do since I've owned it for 9 months.

I used a slightly different recipe on each jar so I could compare and see which I liked better. I used only salt in one jar and different amounts of salt and whey that I collected from buttermilk in the other two jars. I've got 18 days left before I can dig in to the jar I put up Tuesday night.

Anyone else make sauerkraut or ferment other vegetables? I'd like to get some recipes if any of you do.

FurFlyin,
We are making sauerkraut right now for the first time. We only used cabbage and uniodized salt, about 3 gallons. It has been fermenting for 8 days, about 3 more weeks to go.

Lonster

I may wish that I hadn't tried whey in it. I read it was very good to use and after putting it in there, I read it wasn't so good to use. It speeds up, or jumpstarts the fermentation. That may not be good with cabbage. Not sure.

Did you use a crock or jars?

We are using a 5 gallon churn.

I can get a recipe from my mom and dad - it's some awesome stuff - they're making some right now in about 4 big churns - I try to stay clear of their house while all that is going on, but they seem to be fine with the stinch lol

Send it on, I'll give it a try.

I want to try some other fermented vegetables too. I'm hoping somebody on here has some recipes

I got a reply email from Nourished Essentials, the manufacturer or at least distributor of the lids. They are mailing me a new one at no charge. I thought that was great customer service since I bought these so long ago and hadn't opened them until this week.

I was also very surprised that I had a reply email from them on a Friday night at 9:30 PM.

Good customer service for sure!!

Yes it is.

I had borrowed my sis in laws expensive crock but decided to use the jars instead. Today I decided to put up more in case I messed up the two jars by putting whey in the cabbage. I shredded 6 more very large heads and put them in the crock. If it all turns out good, I should have a heaping plenty of kraut.

The six heads of cabbage weighed 40 lbs.

A "kraut" churn or an old timey churn? You care to post a picture of it?

FurFlyin,
Heck I don't know. I just know it's a ceramic churn. I'll post a picture.

I make it in 1/2 gallon jars, too. I have a big 5 gallon crock, but it's much safer and easier to make in the jars. You can put fennel seed or carraway seed into the kraut, for a different flavor...a little of it goes a long way, so don't overdo it. I put about a dozen seeds per jar. In the old days, people used juniper berries to flavor it, too.

To answer the churn question, my mom and dad have always put theirs in an old timey ceramic churn - I'll get you some more details of that when they get out of church this morning

I posted a pic last night, where did it go???

5 Gallon churn.

You posted it in the other thread ..'Show off your garden etc'... Great churn BTW! I have one that my grandmother gave me years ago. I should pull that baby out and give kraut another go. It has been several years since I made any. I do love it and it is sooooooo very good for you!

What kind of lids do you use on your jars DOA? Anything special?

I don't think it really matters what it's made in, as long as it stay under the brine or that's what I've read.

I will say this, the churn was much faster than the jars.

I bought one of these: https://www.amazon.com/dp/B00032RZNK/ref=psdc_289783_t1_B01CP2PBN6

I sliced 6 heads of cabbage yesterday in about 30 minutes. I do need to get a set of cut proof gloves. It is incredibly sharp and I filleted one of my fingers. Luckily I didn't get any blood in the cabbage.

Ouch; I feel you my man. I have four cuts on my left hand from cleaning, shucking, peeling and cutting. I keep my knives razor sharp and those cuts suck.

We use 5 gallon bucket just cabbage and salt and a little water if needed to ensure the cabbage is covered but usually don't need any.

These are the lids I use. I also put an empty half pint jar inside the half gallon jar to hold all the kraut submerged. It still allows the bubbler to work properly, holds all the kraut submerged, helps to keep the kraut tightly packed, and gives a place for overflow to collect if it makes too much brine during fermentation.
Kraut Kaps

Holy smokes this stuff is fantastic. I've been sampling the first jar I made for about a week now. I ate some on a fried egg sandwich last night. It was incredible.

Hmmm....A fried egg and sauerkraut sandwich. There are no words that I can type that show how curled up my face is thinking about biting into that one. Whew!

LOL It was AWESOME Wade, AWESOME!

That's a methane bomb!

Normally it would be but these sauerkraut probiotics are working miracles.

He is just trying to sucker us in to eat one of those gut bombs. Be careful, be very careful!

In honor of your post I think I'll try to make a sauerkraut and naturally pickled eggs in the same jar!

Careful...when you give yourself food poisoning, you don't even have anyone to cuss out about it! Voice of experience, here!

What did you use for the bugs to start with?

They're already on the vegetables, as long as they are grown in the soil.

Pink sauerkraut sounds intriguing. Throw in a pig foot to make it a trifecta.