"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-14-2018, 06:59 PM   #1
Senior Cook
 
Join Date: Nov 2010
Posts: 225
Sauerkraut--how long do you ferment?

Hey all,

I'm in Indiana and my ambient kitchen temperature is about 72F. I'm making sauerkraut with mixed success and I'm wondering how long you all ferment your kraut before you package it(refrigerate it)? I've had luck at 3 to 5 days and it tastes great. When I come back to the kraut that's been in the fridge for 3 or 4 weeks it has a chlorine taste to it. This is a half full jar. I use bottled water if I have to top off my brine (2% salt by weight solution). I can't figure out what's going on and I'd like to tighten the screws on my process. Any thoughts?

__________________

__________________
inchrisin is offline   Reply With Quote
Old 04-15-2018, 07:32 AM   #2
Executive Chef
 
Join Date: Mar 2008
Posts: 3,033
I made some this winter, ambient temperature at about 68 degrees F. I decided to package it at 6-10 days (canned and refrigerated).

I can't think of why it might smell of chlorine.
Quote:
Sauerkraut is made by lactic acid bacteria that break sugar into lactic acid, carbon dioxide (CO2, soda gas) and a little amount of alcohol.
https://www.meatsandsausages.com/fer...t/fermentation
__________________

__________________
blissful is offline   Reply With Quote
Old 04-15-2018, 07:55 AM   #3
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,502
Im usually happy at the one week mark, +/- a few days.
I find it does loose some of its punch after being in the fridge a few weeks.
And I have had it go bad or get extremely fermented and tasting ' off' if the cabbage not completely submerged in the brine ( even when in the fridge).

There is a local " Pickle Store".
She sells fresh made Kraut, and says it could be frozen as storage.
I never did this
__________________
larry_stewart is offline   Reply With Quote
Old 04-17-2018, 01:02 AM   #4
Senior Cook
 
Join Date: Nov 2010
Posts: 225
Quote:
Originally Posted by larry_stewart View Post
Im usually happy at the one week mark, +/- a few days.
I find it does loose some of its punch after being in the fridge a few weeks.
And I have had it go bad or get extremely fermented and tasting ' off' if the cabbage not completely submerged in the brine ( even when in the fridge).

There is a local " Pickle Store".
She sells fresh made Kraut, and says it could be frozen as storage.
I never did this
Frozen sounds like a great idea. I don't think you'd kill the lacto this way. I'll pull off half of my next batch and and vacuum seal it. I'll write back if it's awful. :)
__________________
inchrisin is offline   Reply With Quote
Old 04-22-2018, 07:55 PM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,023
I think it depends on style. I make Russian style and it takes no more than 3 days.
I never use water. Only Salt and sugar. Also before putting in the refrigerator, I poke several holes, with a back of spoon, all way down to the bottom. It helps gases to escape.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
sauerkraut

« Leeks’ leaves | - »
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.