Homeade Sauerkraut

[YumYum]

I have homeade saurkraut fermenting in a 5 gallon bucket. Tomorrow is 2 weeks time. Anyone can theirs? Not real sure on how to can it or if it is the best way to keep it or how to proceed next.

 

[Ruderunner]

I make kraut as well but haven't tried canning it yet. I pack it into quart jars and put them in the fridge. Or, put the crock somewhere cool and dark, that's what our ancestors did.

From what I have read about canning fermented kraut, it needs to be fully fermented to get the acid level high enough for preservation. Some recipes cal for adding vinegar. Also it's done in a hot water bath, but not boiling. Iirc about 180 degrees.

 

[YumYum]

I was wondering about the pH level of the saurkraut myself.

 

[Ruderunner]

It must be low enough to get the job done, kraut will keep for months if kept cool enough. Fermentation is one of the oldest food preservation methods.

It's not just for alcohol! Never tried to make my own. But I have done fermented carrots, green beans and even tomatoes. The carrots and beans turned out well, the tomatoes not so much.

 

[pepper]

Kimchi is my favorite but love the krout too. No idea how to preserve it for long periods, it never lasts that long when I'm eating it lol

 

[Ruderunner]

It's self preserving to a point. I've kept jars in the fridge for over 6 months. Come to think of it, I have a jar from August right now.

Once the fermentation has run it's course, the brine has a low enough ph to preserve it. Jot to mention the salt. Note, canning salt is imperative, other types have additives that can throw off the process.

For me, the tricky part is getting the process started. Attention to amounts and breaking down the cabbage enough is important. Unfortunately, by the time any evidence of miscalculation shows up, it's too late to fix. At best you're growing yeast.

 

[YumYum]

Its been fermenting 2 weeks and 1 day. I took kraut ouf of bucket and put into quart jars, mashed down with wooden spoon, and poured remaining liquid over it. Then put old lids and a loose fitting band on and stuck them in the fridge. I don't know what it tastes like yet but man did it smell good. Did I mention it smelled good? Can't wait to try it with some weiners or smoked sausage.

 

[Nanas happy place]

Hot water bath. Id say you're on your way. Add in carrots, onions, fennel n spices of choice. Last for years.

 

[YumYum]

Hot water bath. Id say you're on your way. Add in carrots, onions, fennel n spices of choice. Last for years.

So should I give it a hot water bath to seal the lid instead of just sticking it in the fridge with a loose lid?

 

[Ruderunner]

Nothing wrong with the fridge andlose lids. But if you want it shelf stable, then hot water bath.

 

[Nanas happy place]

I would hot water bath. Open one at a time n enjoy. We don't have room for cases of crout. We also can meat, rabbit, moose. Salmon. Yeah it's a blast.
Beers n brots are excellent side additions

 

[cntrlwagdnr]

One basketball size hard cabbage make enough kraut for the two of us for two years. I do can it. Don't overdo it though, or it will go mushy and lose it's crispness. You do really need to seal whatever containers you use to store your kraut, otherwise the liquid gradually evaporates and leaves you with dry kraut, at least on top - which is not very appetizing and possibly will not keep well. I have found that however you do it, once it starts to go darker, it's pretty much done for. But the thing to remember about Kraut is it is very corrosive. So, whether you can or not, don't fill jars too full. Leave more head space then usual - about 1 inch. If not, the lids will rust and stain the entire jar - which again is not very appetizing.