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I think my kraut is finally ready. But I have a question. The juice
has gone down and doesn't cover the top 1/4 of the kraut. Is this
still good? Is it suppose to do that? I thought it was suppose to
make more juice. The kraut that is not covered by liquid is the color
of store bought kraut, while the kraut in the juice is brighter colored.
By the way, I used the pineapple recipe, but have let it ferment 3
weeks because it didn't look ready after 5 days. Is that ok?
Jan

Jan Wrote:
"I think my kraut is finally ready. But I have a question. The juice
has gone down and doesn't cover the top 1/4 of the kraut. Is this
still good?"

Dear Jan,
If you are using a crock, do you have a plate or saucer and a clean
glass paper weight placed on top of the kraut? Really, though, I bet
your kraut if fine. Let's wait for some other responses.

Warm wishes,
Jan B.

Jan,

If you put enough salt to retard spoilage it is still good. Most recipes I have seen and what is in the files and what I use is 2 1/2 to 3 tablespoons of salt to 5 lbs. of shredded cabbage or there abouts. You would adjust for any deviations. If you put less salt then it may also account for less juice. Any cabbage above the brine level is usually all right. It will be more white in color. You will have to taste and let that be your guide. Did you weigh the kraut down so a to keep it submerged? Not only does the salt and pounding to start forces moisture out of the cabbage but also the weigh that compresses the kraut contributes releasing of juice. I think that most recipes that does not call for "weight" will recommend adding additional water.

Taste it if it seems good then I would use it.
Nelson


I think my kraut is finally ready. But I have a question. The juice
has gone down and doesn't cover the top 1/4 of the kraut. Is this
still good? Is it suppose to do that? I thought it was suppose to
make more juice. The kraut that is not covered by liquid is the color
of store bought kraut, while the kraut in the juice is brighter colored.
By the way, I used the pineapple recipe, but have let it ferment 3
weeks because it didn't look ready after 5 days. Is that ok?
Jan

Thanks Nelson and Jan for your replies. I did pound and salt the
cabbage. I can't remember exactly how much salt--just the amount
given in the recipe. However, I didn't weight it down because I
followed the recipe that had you fill the container to the brim w/
liquid and then screw a lid on. I didn't use the crock. I used a 2
quart canning jar and closed it w/ a plastic screw on lid. Here is
what happened. The liquid spilled over the jar, cracking the plastic lid.
It does smell like sauerkraut. However, I have never eaten sauerkraut
except on a Rueben sandwich (and that only about twice), so I don't
really know what it should taste like.
Thanks,

Jan

When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? I'm just wondering if there's an easy way to make your own device, but I don't understand how it works well enough to duplicate it. What if you just left a hole in the lid or maybe inserted a straw?

I have also been wondering how the excess liquid gets in the plate underneath the far - it never looks to me like it has run down the sides of the jar.

Melanie

It's no wonder you don't understand why that little device makes a
difference! I don't believe it does! It was my goofy writing that
made it seem as if the device hurries the process. I should have said
that it is ONLY the probiotics that makes the process go more quickly.
Also, another nice thing about using the probiotics is that since
vinegar is produced more quickly, the kimchee or kraut may be somewhat
less likely to spoil.

No sooner had I clicked on the "Send" button, I realized I had goofed
in writing my previous letter. I knew someone would catch the error
and that I would have a chance to correct my sloppy use of words. I am
grateful that you found it so early!

Be well,

Jan B.


"Melanie King" wrote:

When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? I'm just wondering if there's an easy way to make your own device, but I don't understand how it works well enough to duplicate it. What if you just left a hole in the lid or maybe inserted a straw?
I have also been wondering how the excess liquid gets in the plate

underneath the far - it never looks to me like it has run down the
sides of the jar.

--- In FlaxSeedOil2@..., "Melanie King" <melanie@...> wrote:

When you make the kraut in a jar using devices similar to the Perfect

Pickler, how does it work? What causes it to ferment faster than the
traditional methods? What is so special about that little plastic vent
thing in the lid of the jar? I'm just wondering if there's an easy way
to make your own device, but I don't understand how it works well
enough to duplicate it. What if you just left a hole in the lid or
maybe inserted a straw?

I have also been wondering how the excess liquid gets in the plate

underneath the far - it never looks to me like it has run down the
sides of the jar.

Melanie

I can't answer your questions, but I did make a batch of kraut taking
my lead from what I saw at
. I purchased screw lids
in two different sizes, at an Amish country store, to fit my widemouth
and regular canning jars. I filled the widemouth quart jar to the
bottom of the neck with the cabbage/salt mix (no probiotics), inverted
the lid that would fit a regular jar, filled it with water and screwed
on the widemouth lid. I had no vent. I set it in a tub on top of my
refrigerator. Just a small amount of liquid oozed from the jar over the
5 days. My kraut was/is great! My sister was so impressed with the
taste, we will both be making kraut this next time.

Deb, in Iowa

The two emails below are very interesting to me. Nelson,
could you offer comments or knowledge about the two methods described
below?

Thanks,
Carolyn K.

"Melanie King" wrote:
> When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? What if you just left a hole in the lid or maybe inserted a straw?

On Aug 15, 2007, Deborah Gammack wrote:
I purchased screw lids in two different sizes to fit my widemouth
and regular canning jars. I filled the widemouth quart jar to the
bottom of the neck with the cabbage/salt mix (no probiotics), inverted
the lid that would fit a regular jar, filled it with water and screwed
on the widemouth lid. I had no vent. I set it in a tub on top of my
refrigerator. Just a small amount of liquid oozed from the jar over the 5 days. My kraut was/is great!

You wrote:
"The liquid spilled over the jar, cracking the plastic lid..."

It sounds as though you have probably made a batch of WONDERFUL
sauerkraut, Jan. I'll bet you enjoy it. Very good going!

In the days of yore, when I first started making kimchee (1968), I only
used a 2 gallon glass jar with a lid. I used to teach reading up to
the 3rd grade level to Korean ladies. My payment was cooking lessons.
What grand feasts we had! To tell the truth, I'd never seen a crock,
and apparently the Korean ladies couldn't easily find them here either
at that time in history, as it was from them that I learned to use just
a jar and a lid. I was warned, though, to just barely screw the lid
on, just enough for it to *catch*, so that the bottle wouldn't
explode. I can see how that could happen! Oh, what a mess that would
be!!

Jan B.

Carolyn,

The Perfect Pickler jar has an air lock device that is commonly sold as a wine and beer making accessory. Beer and wine unlike cultured vegetables is very susceptible to wild yeast, molds, etc. ans spoils very easily All fermentation regardless needs a breathing outlet of some sort because the fermentation process produces gas. For instance in beer making if the process is not complete then it will continue when bottled and capped. It is not uncommon for bottles to explode. The air lock has a water barrier that allows gas to escape out the jar but no allow air (hence yeasts, etc) to enter. Very good idea.

Even though Debbie put a cover on it was loose enough to allow some seepage--gas escaped. If one makes it in a crock or glass jar, etc and covers with cheese cloth then it is not a problem but "white scum" will form and should be spooned out every other day. If you are using a glass jar with a lid about three fourths screw down gas will be able to escape. One should check every other day and see if in the process of escaping, the gas has also expelled water. You may need to add salty water to bring the cabbage back under the brine. This is probably true if it is allowed to go more than 5 days. Also the first 3 days will be more active as a rule. There are so many variables.

I am a little puzzled as to why Deborah put water in the smaller lid. It is unlikely it would make a difference UNLESS it was air tight. That is the lid in the jar would have to provide an air tight seal. I think the lid in the brine kept the cabbage down below the brine level. Of course I was not here and it worked. In the end that is what counts. Maybe Deborah can comment.

Nelson

The two emails below are very interesting to me. Nelson,
could you offer comments or knowledge about the two methods described
below?

Thanks,
Carolyn K.

"Melanie King" wrote:

When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? What if you just left a hole in the lid or maybe inserted a straw?

On Aug 15, 2007, Deborah Gammack wrote:
I purchased screw lids in two different sizes to fit my widemouth
and regular canning jars. I filled the widemouth quart jar to the
bottom of the neck with the cabbage/salt mix (no probiotics), inverted
the lid that would fit a regular jar, filled it with water and screwed
on the widemouth lid. I had no vent. I set it in a tub on top of my
refrigerator. Just a small amount of liquid oozed from the jar over the 5 days. My kraut was/is great!

--- In FlaxSeedOil2@..., "Nelson Doucet" <ndoucet@...>
wrote:

I am a little puzzled as to why Deborah put water in the smaller

lid. It is unlikely it would make a difference UNLESS it was air
tight. That is the lid in the jar would have to provide an air tight
seal. I think the lid in the brine kept the cabbage down below the
brine level. Of course I was not here and it worked. In the end that
is what counts. Maybe Deborah can comment.

Nelson

Exactly, Nelson. I was just following the example shown - water was put
in the smaller, inverted cap to keep the cabbage down. And, I did
monitor my jars, just because I wasn't sure what to expect, since I
didn't have the airlock/vent :)

Deb, in Iowa

I make mine without salt at times. Still takes about five days, taste is
about the same. I am guessing that the fermentation is complete in four or
five days, and the traditional three weeks gives the cabbage its texture.
I just use a gallon jar with a lid, no special top. I did get one, but it
was so small, I'd be making anew batch every day. Rhoda

Rhoda,
If I let it go 3 weeks, does it still have an optimal amount of good
bacteria? Is the count higher at the 5 days?
Thanks,

Jan

"Rhoda Mead" <firefly541@...> wrote:

I make mine without salt at times. Still takes about five days, taste is
about the same. I am guessing that the fermentation is complete in

four or

five days, and the traditional three weeks gives the cabbage its

texture.

I just use a gallon jar with a lid, no special top. I did get

one, but it

was so small, I'd be making anew batch every day. Rhoda


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