Guest guest Posted September 21, 2002 Report Share Posted September 21, 2002 Welcome, Connie. I'm sure the caraway is not essential. I don't think sauerkraut in a can has it. The oozing over the top is par for the course. I've learned to sit the jar in another container to catch any overflow. It settles down after a couple days. Be aware that sauerkraut is much smoother and nicer after a month or so in the frig. Kris > Hello. > > I am new to this list....just joined today....My name is Connie, and > I live in Grand Rapids, MI. I have had the NT book for quite a > while, and would like to slowly change my family's eating > habits...not an easy task as they are 20, 17, 17, and 5. My husband > is willing to try anything, so that is GOOD. My kids aren't so > willing. I made pickles recently, and we (my dh and I) loved them! > > But I am wondering about someting. I just made my first batch of > saurkraut from the NT book, and first off, I used the caraway seeds, > but I don't really like the taste of caraway, so it is essential? > Can I replace it with, say, chopped or sliced garlic? I would like > that much better. > > Secondly, I did it in the wide mouth quart sized jar, and left at > least an inch of head space, but it still oozed out of the top of the > closed jar. Is that OK? is it safe to eat? Did air get into the > kraut and make it not safe? > > I am planning to try another batch, maybe tomorrow, but I'm not sure > of this. I don't want to poison us! > > Thanks in advance for any information! > > Connie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2002 Report Share Posted September 21, 2002 Hello Kris, Thanks for the info. That is exactly what I did when I saw it start to ooze...I placed it into another container to catch it....but I must admit I did worry that it might EXPLODE!!! It was so cool when I opened it up and saw that it seemed alive! It was bubbling all over the place. As my husband will probably be the one to eat most of this kraut with the caraway seeds, I didn't want him to think I was poisoning him! I have already bought another head of cabbage and am going to try another batch with garlic in it! I LOVE garlic. Well, now I will probably go to the lurker mode. I am in several groups and that is where I usually am! Thanks again for the information.....and TIA for all the future great info I expect I will see! Connie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2002 Report Share Posted September 21, 2002 Mine too , I dislike flavored saurkrauts. piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2002 Report Share Posted September 22, 2002 " BTW, in my Harsch fermenting crock now is ten pounds of peeled and grated " This is a kitchen device made especially for fermenting? Where did you get it? I would like to have something like that. Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2002 Report Share Posted September 22, 2002 > But I am wondering about someting. I just made my first batch > of saurkraut from the NT book, and first off, I used the caraway > seeds, but I don't really like the taste of caraway, so it is > essential? Added flavorings are not essential. The only thing in my own sauerkraut is cabbage and salt (ten pounds of cabbage and 5 tablespoons of salt). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2002 Report Share Posted September 22, 2002 > Mine too , I dislike flavored saurkrauts. My wife is German, and she occasionally makes cooked sauerkraut with ketchup in it (that's how her mother made it), but she knows not to put caraway seeds in anything she intends for me to eat. I hate the taste of caraway. BTW, in my Harsch fermenting crock now is ten pounds of peeled and grated turnips w/ 5 tbsp salt. I can open it on Sept 29. With the sauerkraut there was the occasional little bloop of gas through the airlock, but for the first 3-4 days with the turnips there was a bubble of gas every few minutes. I really wish the Harsch crocks came with glass lids so the contents could be viewed during fermentation. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2002 Report Share Posted September 22, 2002 I do too, but I love my crock. piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2002 Report Share Posted September 22, 2002 I use one too, I get mine from Goldmine catolog. it come in different sizes too. I'm not sure where you would find on ein Switzerland but since it's German it can't be too hard. piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2002 Report Share Posted September 22, 2002 > >> " BTW, in my Harsch fermenting crock now is ten pounds of peeled >> and grated " > > This is a kitchen device made especially for fermenting? Where > did you get it? I got mine at Goldmine foods and then promptly found it elsewhere for a lot less: http://www.juicersforless.com/catalog/product_info ..php/cPath/75/products_id/1670 The shorter version of that link: http://makeashorterlink.com/?Q5A212FD1 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2002 Report Share Posted September 23, 2002 What's the brand name again? I'm going to look for one before we move. Elaine I use one too, I get mine from Goldmine catolog. it come in different sizes too. I'm not sure where you would find on ein Switzerland but since it's German it can't be too hard. piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2002 Report Share Posted September 23, 2002 > What's the brand name again? I'm going to look for one before > we move. Harsch http://www.harsch.de/ http://www.suedkeramik.de/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2002 Report Share Posted September 24, 2002 If one more person tells me to stay positive i am going to break something. Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2002 Report Share Posted September 24, 2002 Whoops!!!! Wrong newsgroup. Sorry!!! Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 Hi folks, I'm sure this has been discussed here, and I did a search for saurkraut to try to look for the relevant posts, but I couldn't find them, so sorry if this is a repeat discussion. I'm making my first batch of saurkraut right now, I just put it in today. I remember something about folks saying the fermented food has to be completely submerged and should be weighed down with something. Is that true with saurkraut? The cabbage just comes up to the suface of the liquid right now, and there might be a few parts of pieces here and there just barely rising up above the surface. Is that going to hurt my saurkraut at all? Also, there are a few shreds that got stuck up along the sides of the jars above the surface of the liquid. Does that matter? It seems like since it was all mixed together that they will be somewhat saturated with whey/salt so as to ferment or at least not harbor ill bacteria. I don't care if a few shreds don't ferment right, but I want to make sure I'm not ruining my batch or anything. Maybe I'm remember incorrectly anyway, as there was also a post or two about the liquid " oozing, " in which case it would manage to cover everything I suppose. Thanks, Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 In a message dated 10/11/02 11:57:37 PM Eastern Daylight Time, talbright@... writes: > Did he add pickling salt to the water? > He should have layered it > Shredded cabbage, then a bit of salt, then cabbage, etc Hmm... I followed the recipe in NT which called for four tablespoons of whey and a tablespoon of salt, I used Lima unrefined sea salt. I didn't add any water at all, it said to beat the cabbage with a meat pounder to get the juices out, which, together with the way, created sufficient liquid. What's a field stone and where do I get one? Is there any option I have for a last minute make-shift something-or-other that I don't have to buy or go out and search for? I already put the batch in a couple of hours ago, and I'm going to sleep now. I hope it isn't totally screwed up though. Thank you very much for your reply and to anyone else who can help, Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 also, my saurkraut is currently in two 16 oz jars, which is all I really had, and I don't have a plate or anything that could fit in them. geez, i hope it's ok! chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 I am still waiting for the answer to your second question. I'll send it on as soon as I hear anything. As I said, this is a friend of mine who lives on a farm that makes a lot of kraut. A field stone is a large flat smooth stone. There are probably more people on the list that make kraut that will be able to help you that have knowledge of the book. I jut thought I would ask an old pro. Hope I said field stone because it has a smooth surface and can easily be cleaned before use. That is what I used on the farm. These stones were all over the place. Use something else for a weight. It would have to be something that can be cleaned well and be non-reactive. I never beat the cabbage. Don't add water, the weight will compress the cabbage and force the water up. That is the water that comes out of the cabbage. The salt (should be pickling salt without additives) will also pull water out of the cabbage. Lima salt (don't know it) may be ok if it is pure. ----- Original Message ----- From: ChrisMasterjohn@... Sent: Saturday, October 12, 2002 12:12 AM Subject: Re: saurkraut In a message dated 10/11/02 11:57:37 PM Eastern Daylight Time, talbright@... writes: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 Your kraut will be fine in those containers. You may want something a bit larger for your next batch. Here is the answer to this question. Hope What abot a saucer? Usually you make it in much bigger containers. I used a glazed stoneware pot ----- Original Message ----- From: ChrisMasterjohn@... Sent: Saturday, October 12, 2002 12:14 AM Subject: Re: saurkraut also, my saurkraut is currently in two 16 oz jars, which is all I really had, and I don't have a plate or anything that could fit in them. geez, i hope it's ok! chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 Answer 3 Hope What he coud do is to take a smaller jar that fits into the bigger jar and apply the weight this way. He could even fill the smaller jar up with something to add weight ----- Original Message ----- From: ChrisMasterjohn@... Sent: Saturday, October 12, 2002 12:14 AM Subject: Re: saurkraut also, my saurkraut is currently in two 16 oz jars, which is all I really had, and I don't have a plate or anything that could fit in them. geez, i hope it's ok! chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 I pound down the cabbage, add a quite a few of the large cabbage leaves to the top (instead of using a cloth) and hold the whole thing down with large crystals. Any type of large rock* that will fit in the top of your jar will do. I use enough so the cabbage leaves are securly weighted down. The rock should be smooth, not porus. I use crystals because I know they are hard, non-porus, non-toxic, and look pretty. Take care, Kat http://www.katking.com ----- Original Message ----- From: " Reece Albright " <talbright@...> < > Sent: Friday, October 11, 2002 9:45 PM Subject: Re: saurkraut > Answer 3 Hope > > > What he coud do is to take a smaller jar that fits into the bigger jar > and apply the weight this way. > He could even fill the smaller jar up with something to add weight > > > > > > ----- Original Message ----- > From: ChrisMasterjohn@... > > Sent: Saturday, October 12, 2002 12:14 AM > Subject: Re: saurkraut > > > also, my saurkraut is currently in two 16 oz jars, which is all I really had, > and I don't have a plate or anything that could fit in them. geez, i hope > it's ok! > > chris > > ____ > > " What can one say of a soul, of a heart, filled with compassion? It is a > heart which burns with love for every creature: for human beings, birds, and > animals, for serpents and for demons. The thought of them and the sight of > them make the tears of the saint flow. And this immense and intense > compassion, which flows from the heart of the saints, makes them unable to > bear the sight of the smallest, most insignificant wound in any creature. > Thus they pray ceaselessly, with tears, even for animals, for enemies of the > truth, and for those who do them wrong. " > > --Saint Isaac the Syrian > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2002 Report Share Posted October 13, 2002 Steve, > Hi folks, > > I'm sure this has been discussed here, and I did a search for saurkraut to > try to look for the relevant posts, but I couldn't find them, so sorry if > this is a repeat discussion. You might also do a search for " sauErkraut " (with an " e " ) to find stuff in the archive. > I'm making my first batch of saurkraut right now, I just put it in today Here's my experience making sauerkraut: .. I've never used salt or whey and I've never had problems with batches getting contaminated and unsafe to eat although I did once get a batch that didn't ferment. (No fizz.) .. I like to use jars rather than crocks since I'm going to be putting the fermenting cabbage into the fridge after three or four days of fermenting. Using quart mason (or other) jars works for me because then I can open only the jar I'm currently consuming. The rest gets to age in the fridge. And, if one jar doesn't ferment I haven't lost the whole batch. .. I use a Champion juicer with the solid blank in to beat the cabbage literally to a pulp. I use the filter rather than the blank to make some juice that I add to the top of each jar. If I have too little juice then the fermentation starts out much slower. .. I leave 1 1/2 inches or so at the top of the jar with no pulp or juice at that level, just air. If I don't then the fermenting juice (especially) those first few days, will overflow the jar. .. I tighten the mason jar lid on the jar, tight enough but not so tight that it'd be hard to unscrew the lid later. .. I put the fermenting jar in a cupboard to block out light and leave it alone for three days. On the fourth day I test the sauerkraut by slowly unscrewing the lid. If I hear a fizz then I know there's fermentation going on and I transfer the jars, sealed, to the fridge to slow down yet continue the fermentation. If there's no fizz I screw the lid back on and check the jar again in a day or two. If after a week there's no fizz at all, not even a little then I give up on that jar. .. I started out with the crock/dish/towel method but once I learned the jar method and realized I was going to need a bunch of jars anyway for refrigerating the kraut I've never gone back to what, in my opinion, is a riskier and more troublesome method. .. I prefer to make sauerkraut in the cooler months. In hot weather the sauerkraut ferments too quickly. .. Most supermarkets sell Mason jars and replacement lids for them as well. Jars typically cost 50 to 60 cents apiece but you have to buy then in cases of 12. I hope this helps. Sol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 You have black stuff growing on the top? You didn't use iodized salt with anti-caking agents did you? The whey is optional for making kraut. But if the percent of salt approaches 10% you don't get much fermentive action. Five percent salt is about right. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 > The whey is optional for making kraut. But if the percent of > salt approaches 10% you don't get much fermentive action. > Five percent salt is about right. > Actually 5% would be very salty Darrell. Most academic and governmental agricultural resources recommend 2% -3% salt, which is still pretty salty. People often complain that commercial sauerkraut which has about this amount of salt is too salty. I use the minimum amount for sauerkraut that is fermented unrefrigerated, which is about 1%. regards, Bruce Quote Link to comment Share on other sites More sharing options...
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