The Sauerkraut is in the picklemiester and the fermentation process is underway. A process which should take four to five weeks, after which it can be put in the refrigerator and kept for months as you use it up.
4 comments:
Anonymous
said...
MMMM I love Sauerkraut I bet your homemade is way better that whats at the store .Im going to have to try making some next year .
It's a very easy process and I have my fingers crossed for a good result. Most of the store bought has been heat processed which kills a lot of the health benefits and makes it softer. I'm using a thing called a Picklemeister which makes the whole process a lot easier because the cabbage is not exposed to air so mold and other spores can't contaminate it or spoil the batch. If you look back in the blog you will see where I used the same thing to make fermented pickles, I loved the result that time. There are several types of crocks which have an air lock that work on the same principle. I'm thinking I will buy a larger one of those next year.
I watched your pickle video on you tube. That was a very informative video . Thank you . Im definatly going to try that next year . I know all about how the preasure builds and blows airlocks off ,laugh .I started a half gallon of home made blackberry wine here a few weeks ago .and it blew the airlock out and created a huge mess in the upstairs bedroom where it gets stored . I just started making wine so I didn't know that could happen .
Im looking forward to watching your Sauerkraut video .
The airlock must have been blocked with fruit or something, the whole purpose of the airlock is to prevent it from blowing. My kraut is in a closet in a spare bedroom so fingers crossed that I don't have a similar problem.
I haven't been making a video of the sauerkraut at least not so far. Within 24 hours of setting it up it has started to ferment and there has been juice coming out the airlock but they warn you to expect that so I had it sitting on a plate with high sides to catch the liquid.
4 comments:
MMMM I love Sauerkraut I bet your homemade is way better that whats at the store .Im going to have to try making some next year .
It's a very easy process and I have my fingers crossed for a good result. Most of the store bought has been heat processed which kills a lot of the health benefits and makes it softer. I'm using a thing called a Picklemeister which makes the whole process a lot easier because the cabbage is not exposed to air so mold and other spores can't contaminate it or spoil the batch. If you look back in the blog you will see where I used the same thing to make fermented pickles, I loved the result that time. There are several types of crocks which have an air lock that work on the same principle. I'm thinking I will buy a larger one of those next year.
I watched your pickle video on you tube. That was a very informative video . Thank you . Im definatly going to try that next year . I know all about how the preasure builds and blows airlocks off ,laugh .I started a half gallon of home made blackberry wine here a few weeks ago .and it blew the airlock out and created a huge mess in the upstairs bedroom where it gets stored . I just started making wine so I didn't know that could happen .
Im looking forward to watching your Sauerkraut video .
The airlock must have been blocked with fruit or something, the whole purpose of the airlock is to prevent it from blowing. My kraut is in a closet in a spare bedroom so fingers crossed that I don't have a similar problem.
I haven't been making a video of the sauerkraut at least not so far. Within 24 hours of setting it up it has started to ferment and there has been juice coming out the airlock but they warn you to expect that so I had it sitting on a plate with high sides to catch the liquid.
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