Recent content by abby

I poured the brine off the top of the kraut & the cabbage was still light in color. It has a good taste. Now I'm more puzzled than ever. The only reason I can think of that might have made the brine turn dark was that a day or 2 after I had weighted the cabbage down, I checked it & thought it...

Thanks for your reply.

I have noticed that when I make sauerkraut in my gal glass container it always turns dark. The cabbage is being held down by a plate on top. The brine covers it by at least 2" & is covered in a dark place. I've had to throw away 2 batches so far. No mold or scum on it just cabbage turns dark...

Thanks for your replies. I have enjoyed making sauerkraut in the winter because it's easier to keep the temp between 60° & 70°. The only downside is I have to buy the cabbage in winter. I may try one pint in the sunshine just to see what happens.

I've been a little "obsessed" trying to get a batch of sauerkraut to turn out as good as my first one. I've tried just about everything I've read & had to dispose of a lot because it turned dark. I read that if you will put sauerkraut in the sunlight while fermenting that it will stay almost...

Thanks blissful! I think I need to stop experimenting so much. At the moment I have 3 different batches of sauerkraut fermenting. I can't wait to see which I like the best.

I have never made SK with vinegar b/4 either. I'm also wondering if there is still the beneficial bacteria when using vinegar??? Thanks for your replies!

For anyone interested this is a followup to an earlier recipe for sauerkraut that included vinegar, sugar, salt & water. The recipe says it will be ready in 2 weeks. I'm 2 weeks into the fermenting process & it still taste & looks like fresh raw cabbage. My question is: do you think it will...

Thanks for reply. If I try it I will probably put it in a small crock instead of jars & cover as usual.

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.

I have a recipe an old 95 YO woman gave me & I wanted to see what you thought about it. You make a brine from 1 cup sugar, 1 cup canning salt, 1 cup white vinegar, 1 gal distilled or unchlorinated water. Pack chopped cabbage in jars & cover with brine. Remove air bubbles & wait 2 weeks for it...

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...

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...

Thanks for reply. I'll be glad to post the recipe but this is my first time to make it. I did not put as much sugar, vinegar & oil as the recipe called for. I'm adding those ing to suit my taste. http://allrecipes.com/Recipe/Sauerkraut-Salad/Detail.aspx tasted it after I got it mixed & it...

I couldn't decide where to post this so here goes.... My recipe for SS calls for rinsing & draining the sauerkraut but not cooking it. Will this wash away all the good enzymes in my SK? thanks much!