Home Made Sauerkraut

motoeric · 01-27-2013, 02:43 PM

(Mods: I know that the connection to grilling is tangential, so please move if there is a more appropriate sub-forum)

Hi,

I'm trying my hand at making sauerkraut to go with grilled wursts and sausage for the superbowl.

Does anyone know if the fermentation causes an expansion due to the gas release and therefore I shouldn't use a sealed mason jar?

Any suggestions would be appreciated. I'm using shaved jalapenos, apple slices, salt and cabbage.

Thanks,

Eric

bigabyte · 01-27-2013, 02:52 PM

Yes, it does, it will blast liquid out the top.

The best way is with a crock and a plate that just fits inside it, and place a weight on top of the plate to keep it submerged under the liquid. Scoop out anything that floats up or tries to start growing on top.

cowgirl · 01-27-2013, 02:52 PM

I leave the jars lids loose when fermenting, also place the jars into a tub to catch the juices.
When the process is finished, I wipe the rims and place fresh lids on.

bbqbull · 01-27-2013, 02:55 PM

Quote:

Originally Posted by bigabyte

Yes, it does, it will blast liquid out the top.

The best way is with a crock and a plate that just fits inside it, and place a weight on top of the plate to keep it submerged under the liquid. Scoop out anything that floats up or tries to start growing on top.

That is how my grandmother taught me. A big ole crock and a nearly close fitting ceramic plate on the top and a good sized rock to weight everything down. Cabbage off gases like car batteries. Block the gasses and the vessel will explode.

HeSmellsLikeSmoke · 01-27-2013, 03:04 PM

You don't have time between now and the Super Bowl to make fermented sauerkraut unless it is already underway, do you?

If you are going to get a crock, the best to get is the Harsch Gairtopf which has a water lock seal built into the lid seat as well as weight plates to keep the cabbage submerged. I have the 7.5 liter size fermenting a batch right now.

(As Jeanie says, it takes about 5-6 weeks to be truly ready.)

cowgirl · 01-27-2013, 03:16 PM

When I use the jar method they take 6 weeks...
http://cowgirlscountry.blogspot.com/...auerkraut.html

Might be able to get some sort of flavor out of the cabbage in one week though.

Garyclaw · 01-27-2013, 03:27 PM

What Bull said. Thin slice the cabbage, alternatate layers of cabbge w/ salt. Press down each layer, cover with the plate and cheese cloth (to keep the bugs out). Like Cowgirl said, it takes about 6 weeks. Then can in mason jars. Awesome stuff!!

Yendor · 01-27-2013, 03:29 PM

Jalapeno kraut too!!! That is awesome stuff. Old Crocks are how my in-laws make theirs too.

motoeric · 01-27-2013, 04:31 PM

Thanks for the input, everyone.

I have a HUGE mason jar that I thought would be perfect. I guess I'll cover it with a washcloth and rubberband the cloth over the top of the jar. Would that work to block the top effectively while still allowing the gas to escape?

In reading up on making sauerkraut, it seemed as though 1 week was the minimum to impart flavor and then it grows in strength from there. Is that inaccurate? Is 1 week a waste of time?

Thanks again,

Eric

01-27-2013, 02:43 PM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Home Made Sauerkraut (Mods: I know that the connection to grilling is tangential, so please move if there is a more appropriate sub-forum) Hi, I'm trying my hand at making sauerkraut to go with grilled wursts and sausage for the superbowl. Does anyone know if the fermentation causes an expansion due to the gas release and therefore I shouldn't use a sealed mason jar? Any suggestions would be appreciated. I'm using shaved jalapenos, apple slices, salt and cabbage. Thanks, Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

01-27-2013, 02:52 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Yes, it does, it will blast liquid out the top. The best way is with a crock and a plate that just fits inside it, and place a weight on top of the plate to keep it submerged under the liquid. Scoop out anything that floats up or tries to start growing on top. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-27-2013, 02:52 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	I leave the jars lids loose when fermenting, also place the jars into a tub to catch the juices. When the process is finished, I wipe the rims and place fresh lids on. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-27-2013, 03:04 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	You don't have time between now and the Super Bowl to make fermented sauerkraut unless it is already underway, do you? If you are going to get a crock, the best to get is the Harsch Gairtopf which has a water lock seal built into the lid seat as well as weight plates to keep the cabbage submerged. I have the 7.5 liter size fermenting a batch right now. (As Jeanie says, it takes about 5-6 weeks to be truly ready.) __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 01-27-2013 at 03:29 PM..

01-27-2013, 03:16 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	When I use the jar method they take 6 weeks... http://cowgirlscountry.blogspot.com/...auerkraut.html Might be able to get some sort of flavor out of the cabbage in one week though. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-27-2013, 03:27 PM	#7
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	What Bull said. Thin slice the cabbage, alternatate layers of cabbge w/ salt. Press down each layer, cover with the plate and cheese cloth (to keep the bugs out). Like Cowgirl said, it takes about 6 weeks. Then can in mason jars. Awesome stuff!! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

01-27-2013, 03:29 PM	#8
Yendor On the road to being a farker Join Date: 09-27-12 Location: Mayer, MN Downloads: 0 Uploads: 0	Jalapeno kraut too!!! That is awesome stuff. Old Crocks are how my in-laws make theirs too. __________________ 22.5" Weber One Touch Gold, New Braunfels El Dorado, Country Smoker TG-300 Tailgater

01-27-2013, 04:31 PM	#9
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Thanks for the input, everyone. I have a HUGE mason jar that I thought would be perfect. I guess I'll cover it with a washcloth and rubberband the cloth over the top of the jar. Would that work to block the top effectively while still allowing the gas to escape? In reading up on making sauerkraut, it seemed as though 1 week was the minimum to impart flavor and then it grows in strength from there. Is that inaccurate? Is 1 week a waste of time? Thanks again, Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9