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My wife is a chef at a restaurant. They get 5 gallon buckets all the time. We're going to use a bunch (30 or so) this season for container garden to go with our raised beds. May do some kraut and pickles also.

Forgot to mention, we have well water, running through a softener, using the rust pellets. Think this might have anything to do with the sediment I'm seeing?

The recipe came from Cooks.com. Quick and Easy Sauerkraut. After canning a bunch of tomatoes, mostly whole and some sauces and a bunch of apples, (butter, sauce and pie filling) I had some jars left over, so I figured I'd give this recipe a try.

A big thanks to all for the replies and help.

I do use canning salt for all my canning. I'm going to open a couple up, to see how it tastes/smells. If I don't like it, I'll toss them. Just chock it up to lesson learned. I'll check out the web sites listed for more info on doing the kraut.

I'm not sure. I'm relatively new to canning. First time with kraut. I was hoping this was just some normal sediment and could finish the canning process. Next season, I think I'll try the way you described. I have one old crock and a local store sells them.

The white stuff is actually on the bottom of the jars.

I followed this recipe: 5 heads cabbage Salt White vinegar Jars and lids 1 pot boiling water Cut cabbage and fill jars. Pour boiling water in jars until full. Put 1 tsp. salt and 1 tbsp. of vinegar in each jar. Seal jar with the lid rim. Let ferment for 6 weeks. When bubbling has stopped, it...

Loved reading this post. I just recently built my wife another book case. Her fourth. This one has 265 books on it. But, she's a chef and a darn good cook. lol

This sounds like a great idea. Please let us know how it goes. I just might do this next season.