| T O P I C R E V I E W |
| gramadinah |
Posted - Sep 13 2009 : 5:03:16 PM
I am making sauerkraut for the first time and it says to skim the skum every day. I don't have any scum. I am working on 3 weeks no skum. Do I still have kraut?
Diana
Farmgirl Sister #273 |
| 9 L A T E S T R E P L I E S (Newest First) |
| vegetarian farmer |
Posted - Sep 21 2009 : 3:52:04 PM
Diana, it is possible that your kraut could have went a little longer. Now all homemade saurkraut is salty, but it mellows as it ferments. If you taste as the process goes along you notice that in the early stages you can really taste the salt, but as it ferments the salt is not so noticeable. That is sometimes how you can tell it it is getting done. That said, even though I can not taste heavy salt in fully fermented kraut, I do notice that after I eat a big helping I really retain the water. Maybe you were not expecting that salty taste. Next time you make it let it go a little longer and see what you think. |
| gramadinah |
Posted - Sep 21 2009 : 10:01:59 AM
Jane I just put my Kraut in jars it is VERY salty.
Diana
Farmgirl Sister #273 |
| Alee |
Posted - Sep 15 2009 : 9:17:23 PM
I want to try homemade sauerkraut! It sounds like it is so much fun and I am sure it HAS to taste better than the store stuff!
Alee
Farmgirl Sister #8
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| Julia |
Posted - Sep 15 2009 : 4:14:40 PM
I just started some Kraut yesterday. I am doing it in single jars with the plastic bags with water in them. Never done it this way. Hope it works well.
For tomorrow and its needs I do not pray, but keep me, guide me, love me, Lord just for today.
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#440
http://www.myfeetaredirty.blogspot.com/ |
| vegetarian farmer |
Posted - Sep 15 2009 : 08:20:57 AM
Tammy, if the kraut is fermenting in the buckets don't worry about it. If they are food grade plastic you could still be ok. Kraut is very forgiving. And even though I was told not to use plastic I am not sure what the actual chemical reaction is that effects the fermentation in plastic. If it taste good, you are good to go. One last warning. Homemeade raw saurkraut is very active in the stuff that helps instestinal gut flora. The stuff you buy is pasturized so everything is dead. Start small in the amount you eat because your belly may start talking after you eat it. Enjoy |
| farmmom22 |
Posted - Sep 14 2009 : 1:26:03 PM
Oh no Jane! They are plastic buckets. Now what? I'm glad you could answer mine and Diana's questions. Thanks!
http://afarmgirljourney.blogspot.com/
Farmgirl Sister #492
Though no one can go back and make a brand new start, anyone can start from now and make a brand new ending. -Carl Bard |
| gramadinah |
Posted - Sep 14 2009 : 11:50:37 AM
Thanks for all the information. I think I will have kraut just when they say scum and I don't have any it makes me feel like I should have some. I can't wait.
Diana
Farmgirl Sister #273 |
| vegetarian farmer |
Posted - Sep 14 2009 : 11:09:02 AM
I Just put up my 20 gallons of kraut. This is the first year a covered the crocks with the bags filled with water, had been using a wooden lid prior (do not go this route lots and lots of scum). The bags are the way to go. I had very little "scum". This scum can be black or white depending what it is pulling from the air. White is yeast, black bacteria. The smell is a beer with a sour smell not what you think of saurkraut smelling like and can be quite strong. The old timers said 'when it stops stinking it is done.' You should have had little bubbles coming to the top of the crock as it fermented. When the bubbles stop it is done. As long as the top was covered with brine you should be good (and you used 3 tbl non iodized salt to 5 pounds cabbage). Dig down in the crock and taste some. You can tell if it is kraut yet. Now Tammy, I have been told that you can not use plastic so I hope your buckets are not plastic. It affects the fermentation process and if your kraut was at about 60-70 degrees you should be done by now. Six weeks is the long end of the process. I have been making kraut for 20 years and never had a batch not work. I think people are not prepared for what real saurkraut smells like and they get scarred. It does NOT taste like the stuff from the grocedry store. Good luck |
| farmmom22 |
Posted - Sep 14 2009 : 07:23:18 AM
I hope someone knows as well! Mine has been sitting for about 5 or 6 weeks and it never had any scum. But it smells strong so I don't know if it's any good or not! I thought about rinsing it in a colander, making up some more brine and then going ahead and canning it. I am going to be so upset if it all ruins. It's 2 5-gallon buckets full!!
http://afarmgirljourney.blogspot.com/
Farmgirl Sister #492
Though no one can go back and make a brand new start, anyone can start from now and make a brand new ending. -Carl Bard |
