Fermenting Kraut.....part 2 follow-up 7-30-14

[kathrynn]

Crocks x 2.JPG

• kathrynn
• Mar 20, 2013

Dave....found these 2 crocks upstairs in my "treasure" room this morning.  Never done an fermenting....but could the white one be used for that?  

Kat

 

[dirtsailor2003]

Crocks x 2.JPG

• kathrynn
• Mar 20, 2013

Dave....found these 2 crocks upstairs in my "treasure" room this morning.  Never done an fermenting....but could the white one be used for that?  

Kat

Sorry, nope. So just go ahead and pack it up and ship it on over to me

  It'll work fine, looks just like the one that my grandma uses.

 

[kathrynn]

Crocks x 2.JPG

• kathrynn
• Mar 20, 2013

Dave....found these 2 crocks upstairs in my "treasure" room this morning.  Never done an fermenting....but could the white one be used for that?  

Kat

Sorry, nope. So just go ahead and pack it up and ship it on over to me

  It'll work fine, looks just like the one that my grandma uses.

Dang it Dirt.....just hope it doesn't break in shipment!!!  Giggle

Okay....what is the other one for?  It looks like a bean pot of some kind?  Mr. Smarty!  

Been wanting to ferment some pickles ......and thinking about using one of these.

Kat

 

[dirtsailor2003]

Dang it Dirt.....just hope it doesn't break in shipment!!!  Giggle

Okay....what is the other one for?  It looks like a bean pot of some kind?  Mr. Smarty!  

Been wanting to ferment some pickles ......and thinking about using one of these.

Kat

It too could be used as fermenting/pickling crock. It appears that at one time it would have had a lid similar to these:


This is the crock that I have:

 

[kathrynn]

I may have the lid somewhere else in the "Black hole"....but haven't found it yet.  Getting my stuff gathered for this spring.

Thanks Dirt!

Kat

 

[dirtsailor2003]

I may have the lid somewhere else in the "Black hole"....but haven't found it yet.  Getting my stuff gathered for this spring.

Thanks Dirt!

Kat

If you don't find your lid check out this thread for an alternative airlock:

http://www.smokingmeatforums.com/t/97465/sauerkraut-2010-step-by-step-w-qview

Took me a minute to find I have so many threads bookmarked!!!

 

[kathrynn]

thanks Dirt....I will.  I am going to check them for markings on the bottom.  Just saw them out of the corner of my eye this morning and snapped the pics.  Will investigate more when I get home and cook dinner for the herd.

Kat

 

[daveomak]

Crocks x 2.JPG

• kathrynn
• Mar 20, 2013

Dave....found these 2 crocks upstairs in my "treasure" room this morning.  Never done an fermenting....but could the white one be used for that?  

Kat

Sure looks like it would be perfect....  The "blue" crock looks home made on a wheel from the ridges....  could be one of those 2.3 million dollar crocks...   My last batch is just getting finished.. 7 weeks....  gonna have to taste it....    

 

[kathrynn]

Crocks x 2.JPG

• kathrynn
• Mar 20, 2013

Dave....found these 2 crocks upstairs in my "treasure" room this morning.  Never done an fermenting....but could the white one be used for that?  

Kat

Sure looks like it would be perfect....  The "blue" crock looks home made on a wheel from the ridges....  could be one of those 2.3 million dollar crocks...   My last batch is just getting finished.. 7 weeks....  gonna have to taste it....    

Dave....I just looked at the bottom and it does look hand painted.  No marks to say what size or anything.  But...it's a nice chocolate brown. Its about 10.5 inches tall....mouth is about 4 inches...bottom is about 8 inches.  Will take it downstairs and get better pics later.  The light up here is bad....way bad. There are no cracks either...just some wear.  Would like to know "what" this thing is.....the #2 one is in perfect condition...just some dust bunnies.  Just more goodies out of the Treasure (black hole) room!

Reading some of my old Fermenting recipes now.

Kat

 

[mr t 59874]

kat, Keep looking around for the lid as you do have a fermentaion crock there. It could have been used for a number of things from kraut to Kimchi.

As far as the amount of salt, those asking will find that when fermenting vegetables that a percentage of 0.8 - 1.2% of total weight will produce a product that is both tasty and long lived.

Tom

 

[kathrynn]

kat, Keep looking around for the lid as you do have a fermentaion crock there. It could have been used for a number of things from kraut to Kimchi.

As far as the amount of salt, those asking will find that when fermenting vegetables that a percentage of 0.8 - 1.2% of total weight will produce a product that is both tasty and long lived.

Tom

Tom.....if the lid is missing/broken or cant find it.....

....what can I use for a replacement?  I have several churn lids...and butter churns too in the room.

Kat

 

[mr t 59874]

Tom.....if the lid is missing/broken or cant find it.....

....what can I use for a replacement?  I have several churn lids...and butter churns too in the room.

Kat

Kat,  Is that a flat inner rim or a mote in which water can be added?  I was hoping it was the mote type.  If so you may be able to use another lid that would fit in the mote and then fill with water.  If it is a flat or a rim that is slanting down it may be beast to use the plastic bag method.  Either way, weight the krout down so it will be under the brine.  When using glass jars, I use a bag filled with glass marbles, pictures in the link below.

 http://www.smokingmeatforums.com/t/122804/homemade-sauerkraut-pictorial-guide-q-view

Tom

 

[smokeamotive]

I'm one of those people who don't care that much for Kraut.
But all I've ever had is something like this.....

imagesCAHBMJ1L.jpg

• smokeamotive
• Mar 21, 2013

So do Y'all think that if I were to make homemade, It might change my tune about it? Something comperable to say things like homemade bacon to store bought, fresh ripe pineapple to store bought or fully ripe grapefuit to the junk we buy at the store?

I won't even eat it on my own Brats or eat a Ruben!!! (Can't handle Thousand Island dressing either!)

 

[mr t 59874]

I'm one of those people who don't care that much for Kraut.

So do Y'all think that if I were to make homemade, It might change my tune about it?

The thing about eating canned kraut is because it's canned you lose the beneficial contents that lacto fermented foods have in helping digest your food.  The lacto fermented products are not canned or heated in any way but refrigerated.  Suggest you Google lacto fermentation for a better description of all the benefits of this type of food.

Hope this helps.

Tom

 

[smokeamotive]

I'm one of those people who don't care that much for Kraut.


So do Y'all think that if I were to make homemade, It might change my tune about it?

The thing about eating canned kraut is because it's canned you lose the beneficial contents that lacto fermented foods have in helping digest your food.  The lacto fermented products are not canned or heated in any way but refrigerated.  Suggest you Google lacto fermentation for a better description of all the benefits of this type of food.

Hope this helps.

Tom

Well this is fine and good too, but what I'm asking about is Taste. Is the taste better than just a vinegary soggy cabbage that the canned has?

 

[mr t 59874]

Absolutely!!  Crunchy and delicious if made correctly.

 

[smokeamotive]

So, Ideally this is a project that should be started sometime during the fall or winter when indoor ambient Temps are more in line with the fermenting temps. As opposed to trying this in the heat of the summer.

 

[mr t 59874]

So, Ideally this is a project that should be started sometime during the fall or winter when indoor ambient Temps are more in line with the fermenting temps. As opposed to trying this in the heat of the summer.

Ideally possible, that would depend if you can control temps or not.  It is traditionally made in the Fall which would give you the time to get the proper equipment to make a quality product. 

 

[daveomak]

Well this is fine and good too, but what I'm asking about is Taste. Is the taste better than just a vinegary soggy cabbage that the canned has?

Smoke, evening..... I am on my second batch of fermented cabbage....  It is crisp and crunchy.... no vinegar is added.....  salt only....  the salt draws out the moisture to form a "brine" or sorts..... I add garlic, hot peppers to the cabbage for different flavors....  It is nothing like that canned stuff..... 

Dave

 

[smokeamotive]

Thanks Dave. I'll Have to give this a try. I have several crocks that I use to make pickles in during the summer (When the garden cooperates). This might give them a porpose during the other half of the year. I was entrigued by your "Red Kraut", it reminded me of a dish my family would have during the holidays.....Sweet and sour cabbage. But as I am the only one left who will eat it I don't really make it any more.