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

[kathrynn]

"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"

I took some pics from the inside this morning....Tom tell me what you think or Dave O or anyone.  This is new territory for me! Tell me what both of these things are and how to use them.  TEACH me!  

 Need Input!!!!  lol I don't know the terminology yet.

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• kathrynn
• Mar 22, 2013

Inside of the #2 crock

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• kathrynn
• Mar 22, 2013

the lip/rim of the brown one

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• kathrynn
• Mar 22, 2013

Side shot of brown

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• kathrynn
• Mar 22, 2013

Angle shot of brown.

 

[daveomak]

Kat, evening... I'd go ahead and use the light colored crock for now.... at least until you can figure out the other one....

 I washed the crock well... then before use, I wipe everything down with vinegar to kill the bacteria... spoons, boards, knives, crock etc... I use vinegar because I think it leaves less residue behind....  I  had an old cutting board, white plastic type and made a disc.. It floats so I need a baggie of salt water to hold it down...  Plastic wrap to cover the crock and there is a small hole in it for venting... and a towel to keep out the light and stabilize temps...  I use distilled water in the bag in case of a leak.... Don't want any foreign stuff if it leaks.. You can see the top of the fermenting solution fairly clear... there is no "foreign" stuff growing on it... I guess it's a pretty sanitary ferment...  This batch has been in for 7+ weeks... I haven't tasted it yet.... should be pretty sour..... and darn delicious....  

PS... peel the outer layers of the cabbage and discard.... you never know what has gotten on them.... seriously....

..........click on pics to enlarge......

   .... 7+ week batch....

3-22 Crock 1.jpg

• daveomak
• Mar 22, 2013

... stretch tight plastic wrap cover...

3-22 Crock 2.jpg

• daveomak
• Mar 22, 2013

...small hole for venting....

3-22 Crock 4.jpg

• daveomak
• Mar 22, 2013

...towel for light and temp stabilization....  

3-22 Crock 3.jpg

• daveomak
• Mar 22, 2013

I have no idea if what I am doing is kosher... I read between the lines of all the fermenting threads and the book I bought, and the advice Martin and Mr. T and TennSmoker gave me and this is what I came up with...  

 

[mr t 59874]

Kat,  I suggest you get the following paper back as it is excellent and follow the above link I gave you.    Unless you are set on using the crocks pictured you will find using a container with a simple air lock will produce excellent product with much less effort.  I know some will add vinegar, but it is unnecessary and kills the beneficial bacteria resulting in the inability to age to it's full potential.  There are two vegetables that do not need a starter, they are cabbage and cucumbers, start with them.  Other vegetables need a starter such as whey or ferment juice.

  If you go to a wine making shop they will have the supplies needed.  Many use food safe plastic containers, but I have found that glass works best and is much easier to clean and there is no carryover.   Try by starting out with gallon jars with the air locks and then decide if you want to go for the more expensive crock with an air lock.  By using these, there is no need to remove scum as there is none. 

If I can be of further assistance please ask.


Tom

 

[mr t 59874]

Kat thought you might be interested in this.  It came to me in the middle of the night, Thanks.

http://www.etsy.com/listing/4642894...=vintage_mid&gclid=CKH_xPeDk7YCFSSCQgodoAsAdA

Also wanted to mention use of the air lock system.  What it does is it allows the fermentation gasses to escape while keeping oxygen out.  By doing this there is no kalm forming on top of the kraut.

Dave,  I see you put distilled water in your bag in case of a leak. Suggest that in the future you use 1 Tbs. salt to 1 quart water in the bag.  If it then leaks it won't change the salinity. Also the hole in the plastic wrap that allows the gasses out is also allowing oxygen in.  Suggest you come up with some type of air lock system also.

Tom

 

[kathrynn]

Thanks for all of the suggestions and help!  I am planning to get the book too.  Tom...I have 3 churns...and only one has the "dasher"...all will be passed down to the kidlets.  The Etsy one is pretty.  We have made our own butter before...not using them...but in smaller batches.  Tasted good too.  Was a school project when the kids were little.

I can't wait to see the end result of the fermenting.  Going to gather my stuff....and will be following along later with yall.

Kat 

 

[kathrynn]

Just ordered the book Mr. T!  Still can't find the lid...but that is okay....looking to see if I can find any around here that will fit it.

I will be making fermented things along with yall soon!

Kat

 

[daveomak]

The pickles and cabbage I did are better than store bought....  At least I think so.....  

 

[kathrynn]

The pickles and cabbage I did are better than store bought....  At least I think so.....  

Dave...and that is what matters!  I have some gallon jars...and some other things I want to do this season.  I really want to ferment pickles like my Grand mother did (Not like Aunt Bee Taylor).  I think this will be fun.  Going to clean up both of my vessels this weekend and see what shape they are in.  Didn't see any crack...but going to make sure they both are "water tight".  Will show pics when things get started.

Do you have any other updated pics?

Kat

 

[daveomak]

I'll get some tomorrow...

 

[kathrynn]

I'll get some tomorrow...

 

[mr t 59874]

Just ordered the book Mr. T!  Still can't find the lid...but that is okay....looking to see if I can find any around here that will fit it.

I will be making fermented things along with yall soon!

Kat

Great,  you will find it very interesting .   You will learn such things as how little or no salt is needed to make kraut, and how the kahm formed when using open containers vs closed has to be removed and it's negative effect on the flavor of your kraut.

  I know that you want to use the crocks that you have and you can definitely use them, but after reading the book I think you will change your mind as I did, wanting to produce a quality product rather than to be nostalgic. Suggest again that you start collecting glass gallon jars and look for an extra refrigerator to store your stash.

Last year at this time, I made a lot of kraut, kimchi and fermented vegies.  I now have over 8 gallons of wonderful kraut and now make more as it is used while continuing to eat aged kraut, kimchi and vegies using the FIFO method.

Keep in touch.

Tom

 

[daveomak]

8+ weeks and this is my first taste......  Boy is it sour.... and good... No salt taste... I think 2% w/w is good for me....  The chili pepper back of the tongue and throat heat...  that lingers for awhile......    Is just right...  gotta have a little heat.... 

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• daveomak
• Mar 28, 2013

I used Brides rolling pin wrapped in plastic to stuff the jars full....

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• daveomak
• Mar 28, 2013

3 quarts and a taster....  My-T-Fine.....  

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• daveomak
• Mar 28, 2013

I love the color of this stuff.... Has some PIZZAZ in that deep burgundy or

whatever color it is.....

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• daveomak
• Mar 28, 2013

Now I'm waiting for Damon's recipe to show up on the thread he started......   

 

[dirtsailor2003]

Looks great! I need to get my crock filled and fermenting!

 

[diggingdogfarm]

Looks good, Dave.



~Martin

 

[kathrynn]

Gorgeous Dave!!!!  Can't wait to start mine!

Kat

 

[mrh]

So canning will kill off the benefits of the bacteria......Does freezing do the same?

Thanks,

Mark
 

 

[mr t 59874]

So canning will kill off the benefits of the bacteria......Does freezing do the same?

Thanks,

Mark
 

Most will say yes, some will say that some bacteria may survive, but one thing is certain.  The ageing process will be seriously compromised and the flavor will cease to improve with time, not good when it comes to lacto-fermented vegetables. It would be much better if stored after fermentation, at a temperature between 32°-50°.

Tom

 

[mrh]

Thanks Tom!  I wondered about that. I have made as many as 50 quarts at a time, so to store a crock I need good sized space.  Might have to can or freeze some and maybe keep some in the fridge for the real "Good stufff"

Mark
 

 

[mr t 59874]

Should be some garage sales this week-end.  Maybe a used refer could be found.  If you are going to sacrifice the good stuff, my preference would be to can it and save the freezer space, or you could just make less and keep the quality. I'm certain you know what will work best for you.

Tom 

 

[daveomak]

I found a couple jars in the beer fridge..... MAN-O-MAN is this stuff sour, crisp and good....... It won't be around long now......

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• daveomak
• Jul 30, 2014

2% salt and red cabbage.... that 's all that is there...