Priced Rite Cabbage = Sauerkraut

Well it is that time of the year when nice firm cabbage is @ or near best price of last season. Ya I know, I should have waited for the clearance but It was within a few cents of my best buy from last year.

So I bought 15 pounds, this amount holds me well and will take up enough room that I want to give up in my basement fridge to store.

Do most of you store your kraut cold and unprocessed I do. I have only vacuumed the lids with my machine and stored cold in the fridge.
Or do you process hot water or pressure can yours to store on the shelf?
What’s the difference for those of you that have done both??

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Looks great! I freeze mine in quart bags. Keeps just fine freezing it.

I make mine late summer at harvest time but this year after fermentation, I’m gonna try freezing it too. The hot water processing kills all those good bugs you worked hard making plus I’ve never cared for the texture after processing, whether it’s vinegar pickled or fermented, always too mushy.

I’ve left it in the fridge and I’ve canned it. I prefer fridging it now, tastes better in my opinion.

Ok, then a question, instead of processing in either hot water or pressure canning, if I ferment could I keep on the shelf if I can able to vacuum the jar lid?

Riv, does freezing it looze some of its crispness and/or taste?

I did a small batch fermented this last summer. I fermented for 8 weeks. Mold was no issue but MAN O MAN it is SOUR!! My first try a year ago was 4 weeks and I liked it. A neighbor susjested letting it go that was why I tried 8 weeks, not again for me.

I’m going to pull most all of it at 4 weeks this time and let a pint or so go to 6 just for a trial. All of mine has been fermented, vaced lid and then store in the fridge. Just wondering if I could get by with some on the shelfs and save fridge space.

i’m hardly an expert in kraut making, but i was taught to shred it, stuff it in qt jars, and a tsp of salt and pour hot water over it. put lid on and tighten, after a few weeks, loosen jar a bit, then retighten. some seal some dont, those that dont i put in the frig and seen good to me.

i also do this from my cabbage i grow in the fall.

Denny O wrote:

Do most of you store your kraut cold and unprocessed I do. I have only vacuumed the lids with my machine and stored cold in the fridge.
Or do you process hot water or pressure can yours to store on the shelf?
What’s the difference for those of you that have done both?

Does it really matter Denny? I mean it’s not like it can spoil, it’s already rotten.

Steve you mean it is something like sour cream?

Just watched u-tube video on making kraut and they boiled the jars to seal them. Going to try that i have more space on shelf than freezer or fridge.

Denny O wrote:

Ok, then a question, instead of processing in either hot water or pressure canning, if I ferment could I keep on the shelf if I can able to vacuum the jar lid?

Riv, does freezing it looze some of its crispness and/or taste?

I did a small batch fermented this last summer. I fermented for 8 weeks. Mold was no issue but MAN O MAN it is SOUR!! My first try a year ago was 4 weeks and I liked it. A neighbor susjested letting it go that was why I tried 8 weeks, not again for me.

I’m going to pull most all of it at 4 weeks this time and let a pint or so go to 6 just for a trial. All of mine has been fermented, vaced lid and then store in the fridge. Just wondering if I could get by with some on the shelfs and save fridge space.

Denny, I’ll respond best i can.

Your first question i have never tried that so i have no idea.

You will not lose any of the crunchy or crispiness by freezing.

The last part. When I do kraut, and I do a 100 or more pounds a year, I usually don’t go over 10 days on fermentation.

At 7 days give it a try. Dig down in the pail. Pull some up. If you like the taste and texture them freeze it.

I’ve noticed the longer into fermentation the softer it will get and alot more bite to it.

riverruns wrote:

You will not lose any of the crunchy or crispiness by freezing.

The last part. When I do kraut, and I do a 100 or more pounds a year, I usually don’t go over 10 days on fermentation.

I’ve noticed the longer into fermentation the softer it will get and alot more bite to it.

Riv, No loss in crunch surprised me. Like any other garden veggies they seem to get more limp. Well maybe because I had carrots in mind.

I just don’t really have any freezer space now. Plus I got to find some space for my BBQ swause as I need to make another batch. That will make about four to five 5# containers, they are 2 1/2 quarts each.

My daughter asked me why I went longer than 2 weeks, she says that is the optimum. Guess I can’t have a valid disagreement with a Millennial.

I’ll give a big 10-4 to going too long wholy carp was the 8 week stuff just too strong for me! HA ha, maybe I need to send it in as a wonder drug that will kill what is bothering us now!

# and 4 week batch that I did a year ago I thought was really good, great crunch and flavor. I passed some on to a few friends and they had a simular thought as well. I’ll try to test some in about 10 days.

Agree with riverruns here, usually best kraut fermentation for me in somewhere around 10-14 days. As he mentioned, the longer you let it ferment, the more the bugs work and it gets softer and funkier. Kimchi (Korean spicy kraut) I’ve let go to 4 weeks but it’s a little different deal flavor wise.

If at anytime you want to stop the fermentation to store in the fridge, you just need to mix in a little vinegar, which kills all the bugs. Storing it in the fridge without adding vinegar slows down the fermentation enough for me to eat it within 2-3 weeks plus I prefer the digestive benefit of the live cultures.

Please describe those jar tops so I can buy some. I assume they allow pressure to release? But I see one jar that appears to be sealed tight with a lid?

What is the temperature range you look for to ferment the kraut, NOT in a fridge?

The jar tops are used with a vacuum sealer. There’s a standard lid under each one of them I believe.

Tom Sawvell wrote:

What is the temperature range you look for to ferment the kraut

Just like making beer, anything between 50 and 65 is best; things can/will ferment when they’re warmer, up to about 80, but the fermentation might be 1) too aggressive or 2) not happen at all and spoil the food. I just put mine in the back corner of my basement where it stays around 65 degrees throughout the summer.

Tom Sawvell wrote:

What is the temperature range you look for to ferment the kraut, NOT in a fridge?

zooks wrote:

Just like making beer, anything between 50 and 65 is best; things can/will ferment when they’re warmer, up to about 80, but the fermentation might be 1) too aggressive or 2) not happen at all and spoil the food. I just put mine in the back corner of my basement where it stays around 65 degrees throughout the summer.

I’ll ferment mine 63-70. Zooks is right on the above fermentation issues you may experience at warmer temps.

Kraut is one of the easiest things to make. Little messy but I do the shredding and cleanup outside. Makes that easy as well.

suzuki wrote:

Please describe those jar tops so I can buy some. I assume they allow pressure to release?

Suzuki, They are called “Masontops”. You are correct there is a small x on the top. No bugs, or mold issue. They are available in wide mouth. I bought the wide mouth and 4, 1/2 gallon jars for this a year ao.

Complete Fermentation Kit for Vegetables

suzuki wrote:

But I see one jar that appears to be sealed tight with a lid?

Correct, I had a touch left over and thought it would be a test sample for a 2 week and then replace the top layers and ensure the liquid levels are well above what is needed then check the 6 week. The lid is not tight nor is it loose, just enough to barely let the lid slip to the side.

A year ago I did a 3 and 4 week batch for the first time and had never before made kraut no had I ever tasted anyones homemade. But I’ve been intrigued to do it for over 10 years after my neighbor retired and had a backyard bbq. Another neighbor brought a jar of their family’s homemade but got broken before I got the chance to sample it. I was manning the weber.

The qt jar is packed like the others with the exception that there is no weight or silicone nipple relief. 2 outer leafs of the head are folded and tucked in the top to act as a catch in case of mold and to keep the shredded cabbage down in the brine.

The 1/2 gal all have a folded outer leaf and then the heavy glass weight followed by the silicone nipple and then I added the nylon screw band as I thought that the metal bands would react over time.

My basement counter runs around 66 to 70 seemly most any time that I have looked @ the thermometer on the counter. I’m the only one here that eats it, other than what I may give to others. I repack it into pints and quart jars that I seal with the lid and my vacuum machines adaptor to create the vacuum in mason jars and keep in the fridge. That is another reason for me to do small quantities, keep space for other fun stuff I like to make.

Tom Sawvell wrote:

What is the temperature range you look for to ferment the kraut, NOT in a fridge?

For me 67 to 70 seems to work. I did no special adjustment to temp or humidity in my basement.

Tom Sawvell wrote:

The jar tops are used with a vacuum sealer. There’s a standard lid under each one of them I believe.

The Mason tops only use a weight and silicone nipple then the band. After the ferment period is over then I repack the fermented veggies in a smaller jar and use the standard flat that I vac and store with a loose band just incase it might bet poped in the fridge.

The kraut I did last year was cold, clean, crisp, a nice sour side and refreshing! I will on advice from some of you (Riv and Zooks), try the 2 week version and compare. I’ve got 1 pint of my 4 week left. But to note, I found an extremely small taste variance in the 3 to 4 week that I made last year.

Does that mean they must breath or it wont work or the jar explodes?
Ive seen so many pictures with the standard jar lid on. Thanks.

Just purchased some fermentation stones.

with all this darn kraut talk, i’m gonna have to open a jar tonight!!!!!!!!!

In order for fermentation to be successful, the food must 1) be starved of oxygen, and 2) allow the CO2 created to be released. Those silicon lids with the burp top on that allow for both of those things to happen without tightening a normal canning lid just so. I just got those lids plus weights last year and really like them both, will be buying more this summer.

I keep tab on the nipples because they seem to once in a while want to seal shut. I have to lightly twist pinch then to allow them top open and they will squirt a stream for a bit then relax. I watch for the co2 bubbles to rise in the jar and and pressure to release. If neither os happening that is when I pinch a nipple.

The jar needs to exhale and not allow air to come back in, Suzuki. I have left over brine that I will use my meat injection syringe to refill the jar with brine when and if needed.

It is fun doing this stuff. I got about 7 lbs of asparagus getting ready to brine tomorrow. Going to cold pack and refer some and hot water bath some other for the shelves. I’m on my last pint from my first try last year.

I’ve been watching every evening while I’m down in my processing room, aka the laundry room in the basement, my 1/2 gallon jars of kraut are not bubbling anymore. That is telling me they are maybe getting very close to “Done”?

It’s been 11 days. Dig down in there and give it a try.

My kraut is done in 5 gallon pails typically. I dig down in there and if it tastes good, I’ll freeze it.

I’m hearing ya Riv, and I get what your trying to pass on to this old nogg”in!

I’ve got a quart jar that I’m going to get into tomorrow or Saturday and see how I think. Then the balance of the jar will wait until the 6 week mark.

That will give me a 12 ish day/ 2 week then a 3, 4, 6 and 8 week taste tests.

I’m mostly liking the 3 to 4 week flavor and krunch!

I have everything and am ready to get stated. I have a spot in the basement with temp at 65. Couple questions. I can look up the ingredient list online but I need to know how much salt to add. Also will mixing salt with cabbage create water or must I premix a brine solution to fill jars? Thanks!

suzuki wrote:

I have everything and am ready to get stated. I have a spot in the basement with temp at 65. Couple questions. I can look up the ingredient list online but I need to know how much salt to add. Also will mixing salt with cabbage create water or must I premix a brine solution to fill jars? Thanks!

3 table spoons/5# cabbage. Use canning/pickling salt. I stomp the cabbage salt mixture enough that it makes its own juice. I never add water or premix a brine solution.

What he said my only difference is I work the cabbage with my hands squeezing and mixing and squeezing before stuffing and stomping into the jars in small layers. I do have to mix a little brine to keep the jar absolutely full every day. Maybe that is also why I have no issues with mold at all.

Forgot, I use my injection syringe to add brine to the Mason toppers through the x, then there is no added air cause the silicone stays sealed on.

Denny, my stomper is my fist or hand working it to make the juices as well!

5 gallon pail will hold 25# of stomped and packed kraut.

Riv, you make a whole lot more than I do at a time. This 15# batch (my largest) that I made this time will last me easily all year and still allow for some gifts. It is hard for me to freeze it because of the room in my freezer that I’ll have to give up from other goodies I do and the same for my basement fridge.

Beside my knuckles won’t stand the abuse of that much punishment! The squeezing is a hell of a work out as it is and that’s painful for a couple of days after.