"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 01-23-2009, 09:41 AM   #1
Assistant Cook
 
Join Date: Jul 2008
Posts: 46
Need help with sauerkraut

I started another batch of sauerkraut 3 days ago. The first time I made kraut it turned out great but was too salty. This time I cut the salt down & used 1 tsp salt per qt of raw cabbage as if I were making it in the jar. I mixed it well & packed into my glass crock being sure it was covered in brine. Now, the top of the cabbage is turning brown & doesn't have a good odor. Could it be I didn't use enough salt? I've taken off the part that is turning brown but not sure whether I should throw the whole crock away. I was so sure it would be at least as good as the first I made. Beginners luck I guess. Is there anyway to salvage this mess? Thanks.

__________________

__________________
abby is offline   Reply With Quote
Old 01-23-2009, 10:14 AM   #2
Senior Cook
 
Join Date: Sep 2004
Posts: 262
when I make it I use 3 heaping soup spoons of salt for

every 5 lbs of cabbage. Some how 1 teaspoon of salt for a quart of cabbage just does not seem like nearly enough. Since cabbage is so cheap I don't think I would try to salvage it. Even if you removed all the spoiled cabbage I think it may have imparted a bad flavor to the bring and the rest of the cabbage. If the kraut is to salty for you after you make it you can rinse it lightly to remove some of the salt.
__________________

__________________
Lizannd is offline   Reply With Quote
Old 01-23-2009, 11:08 AM   #3
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
I agree, toss the cabbage, clean everything throughly, and then make a new batch using the 'correct' amount of salt for the amount of cabbage.

You can reduce the salty taste later by rinsing the finished sauerkraut.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 01-23-2009, 12:08 PM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
You know that you have to work the cabbage every day...get in there with your clean hands and mix and squeeze the cabbage.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 01-23-2009, 12:35 PM   #5
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
You don't 'have' to, but some say it improves the fermentation process. Mine just sits in a big jar with a vapor lock, like the making of a good wine.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 01-24-2009, 09:19 AM   #6
Assistant Cook
 
Join Date: Jul 2008
Posts: 46
Thanks everyone! I'll throw it out & start over.

Constance, thanks for the info. I had no idea it should be worked with after putting it in the crock.

Do you actually mix/stir the cabbage with your hands after it starts fermenting? I want to be sure I understand this correctly.

I thought you was only supposed to be sure it was covered with brine. Shows how much I know. Thanks again!
__________________
abby is offline   Reply With Quote
Old 01-25-2009, 09:00 AM   #7
Assistant Cook
 
johpor's Avatar
 
Join Date: Nov 2006
Location: Springfield, OH
Posts: 8
I make kraut the way my mother and Aunt made if for a number of years and it turns out great every time.

I use 3 TBS pickling salt for every 5 lbs of cabbage. I mix it thoroughly and pack it into a 5 gallon crock that my mother always used. As I out in each 5 lbs I take my fist and punch down the cabbage to get the juice flowing.

Once I have used all the cabbage I have or when the crock is 2/3 to 3/4 full I take a very clean linen dish towel and put it on top of the cabbage. I then take 2 large food grade plastic bags, put one inside the other, put them in the crock and fill with water. This not only weighs down the kraut make more brine, it also effectively seals the crock to prevent molding. Any gas buildup can still escape, but I rarely have to discard any kraut because of mold.
__________________
johpor is offline   Reply With Quote
Old 01-25-2009, 09:24 AM   #8
Assistant Cook
 
Join Date: Jul 2008
Posts: 46
Thanks johpor, I did a batch like you say & it turned out good. I had no scum or mold on top. In fact I did nothing to it but watch to be sure the brine was still over the cabbage. The sauerkraut was still white or very light after fermenting was complete.
__________________

__________________
abby is offline   Reply With Quote
Reply

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.