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Post by 247365 on Apr 17, 2018 14:34:54 GMT -8
my very first batch of sauerkraut isn't going to ruin!!! I have never made this before, personally I think is it vile but hubby loves it and I love him  . Anywho, I started this on the 12th. The cabbage started with small bubbles then some large ones and today it looks like all the bubbles are pretty much gone and the water/brine level (I only used salt) it just barely above the kraut. It smells fine but I have no clue if I need to add some additional brine or just sit back and wait. |
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Post by Ieuan on Apr 17, 2018 18:09:30 GMT -8
I've seen varied times depending on the method. This recipe from Cultures For Health suggests two weeks, but says you can play with fermentation times to suit your taste.
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kmg
New Member
Posts: 23
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Post by kmg on Apr 17, 2018 20:05:38 GMT -8
my very first batch of sauerkraut isn't going to ruin!!! I have never made this before, personally I think is it vile but hubby loves it and I love him . Anywho, I started this on the 12th. The cabbage started with small bubbles then some large ones and today it looks like all the bubbles are pretty much gone and the water/brine level (I only used salt) it just barely above the kraut. It smells fine but I have no clue if I need to add some additional brine or just sit back and wait. Keep the kraut below the brine so it doesn’t mold. Do you have it weighted? |
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Post by 247365 on Apr 18, 2018 4:16:31 GMT -8
I have them weighted with the weights that came with the kit I bought. I used the air remover pump to take some extra air out of the jars and that seemed to pull the brine up a bit higher. I feels like the first time I canned carrots. I kept looking at the jars and expecting it to turn black!
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Post by jeffgordon on Apr 18, 2018 7:19:06 GMT -8
Should be good to go as long as it stays in brine. My wife makes it at home, and we all eat it. Very healthy for you. If you haven't tried home made you might give it a shot, it is nothing like what is served anywhere in U.S that I have tried.
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Post by 247365 on Apr 18, 2018 11:36:14 GMT -8
I probably will. Heck I might even like it. Thanks to all who replied |
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. Anywho, I started this on the 12th. The cabbage started with small bubbles then some large ones and today it looks like all the bubbles are pretty much gone and the water/brine level (I only used salt) it just barely above the kraut. It smells fine but I have no clue if I need to add some additional brine or just sit back and wait.
