tag:blogger.com,1999:blog-10330066.post8533182424788678957..comments2022-11-26T03:00:03.497-06:00Comments on Swamp Creek Farm: How to Make Sauerkraut in a CrockElderberryWine4uhttp://www.blogger.com/profile/05359661837742907170noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-10330066.post-25539627798548012632021-10-20T15:51:38.047-05:002021-10-20T15:51:38.047-05:00Drat! I can't speak for others, but I would ge...Drat! I can't speak for others, but I would get a 6-gallon plastic food grade fermenting bucket from a home brew supplier (might be quicker to get than another pottery crock), clean it well, then peel off the top layer of kraut (maybe an inch or so) in the leaky crock till I was satisfied the kraut I was looking at was clean, and transfer the remaining kraut to the new fermenter, tamping it down just as if I was making the kraut for the first time. Recover the fermenter and start your count down again. I don't think your kraut is totally lost. You will lost a bit with the transfer, but I think you can save it. Do it quick!ElderberryWine4uhttps://www.blogger.com/profile/05359661837742907170noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-57216798448752247462021-10-20T15:37:07.094-05:002021-10-20T15:37:07.094-05:00I have a questions for all your kraut makers. We ...I have a questions for all your kraut makers. We have already started our batch of kraut a week ago and have discovered we have a leak in our 5 gallon old crock. What do I do? Can I get a new crock and transfer the kraut over to it and start the process over or what has been started is all lost? <br />Please help me! <br />thank you <br />Carrie CSmokerhttps://www.blogger.com/profile/16911842628303052666noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-38398081992198079662020-11-04T13:51:28.776-06:002020-11-04T13:51:28.776-06:00Great instruction. Have you tried doing sauerkraut...Great instruction. Have you tried doing sauerkraut in an oak barrel or bucket? I found old German books about this tradition. Some information and recipe of <a href="https://hoohla.cooking/what-is-homemade-sauerkraut" rel="nofollow">Sauerkraut in Oak bucket</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-38333854809016029972020-10-16T16:40:18.990-05:002020-10-16T16:40:18.990-05:00Food grade pickle buckets work great.Food grade pickle buckets work great.Anonymoushttps://www.blogger.com/profile/04800399756883427951noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-68840854643805699872019-09-23T15:47:19.422-05:002019-09-23T15:47:19.422-05:00Cook it with raw potatoes? They are supposed to h...Cook it with raw potatoes? They are supposed to help absorb excess salt.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-50067756036652268042019-06-19T16:10:27.635-05:002019-06-19T16:10:27.635-05:00No plastic as fermentation can cause chemical reac...No plastic as fermentation can cause chemical reaction. Remember plastic is a chemical, and whole point of making fresh kraut is fermenting whole foods no chemicalssistrgldnhrhttps://www.blogger.com/profile/03860029271385463913noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-89594572400013436822017-10-14T11:35:38.287-05:002017-10-14T11:35:38.287-05:00What's the temperature? Might be a bit warm. ...What's the temperature? Might be a bit warm. Mine does best below 65. Add some redmond or pink salt to up the salinity. Try to fill the crock to the shoulder, place an inverted plate inside over the kraut, then cover the top with an upright plate to push on the inverted plate, then cover with a towel secured with a band. Air, warmth and low salt are yeast's friends. Keep it skimmed off, it won't hurt you.sewgirlhttps://www.blogger.com/profile/13114566724964646406noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-42793640523484192182016-09-06T20:19:33.130-05:002016-09-06T20:19:33.130-05:00I'm making kraut for the first time. I own a ...I'm making kraut for the first time. I own a 15 liter Gurtophf 15 liter crock. After doing some research on this type of crock I'm having my doubts that I want to fill the well with water for the airlock. My thought right now is: if my cabbage is immersed, and stays that way, why can't I just put the lid on and cover with gauze like you did. Then I don't have to worry about the water in the "mote" being sucked back in to the crock like I've been reading other people complaining of? Has anyone else used this technique with this crock? All thoughts appreciated. Thanks from Chickaloon, Alaska! <br />Anonymoushttps://www.blogger.com/profile/07451244004764729640noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-9366327234392181772015-10-13T13:16:23.194-05:002015-10-13T13:16:23.194-05:00I am from Southern mn and am in the middle of brew...I am from Southern mn and am in the middle of brewing their sauerkraut recipe!Anonymoushttps://www.blogger.com/profile/10240700689330751317noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-34888828197721327002015-09-17T20:16:20.046-05:002015-09-17T20:16:20.046-05:00Yep. I'd toss it and start over.Yep. I'd toss it and start over. ElderberryWine4uhttps://www.blogger.com/profile/05359661837742907170noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-45986937630309053582015-09-15T09:36:31.202-05:002015-09-15T09:36:31.202-05:00I just took the lid off my kraut and there is a 3 ...I just took the lid off my kraut and there is a 3 inch layer of black rotted cabbage. Toss it ?<br />Anonymoushttps://www.blogger.com/profile/11385727624474633531noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-87883907535855663182015-02-14T11:26:12.378-06:002015-02-14T11:26:12.378-06:00Nope. Frozen cabbage does just fine. thaw it and...Nope. Frozen cabbage does just fine. thaw it and give it a try.Little Wife on the Prairiehttps://www.blogger.com/profile/16337750885428881684noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-53757796746768849262014-01-28T11:30:29.514-06:002014-01-28T11:30:29.514-06:00I just made saurkraut in a quart jar. The recipe s...I just made saurkraut in a quart jar. The recipe said to do everythng you did but it said to put an an airtight lid. I left it for three days and it bubbled like mad when I opened it, it tasted pretty good. but it was not really the strong kraut taste I like so I left it for another couple of days with the tight lid. It seems to have stopped fermenting. Should I have never put the tight lid on it. And what do I do with the kraut now. Must it be refigerated??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-74450174054258286972014-01-11T01:08:34.899-06:002014-01-11T01:08:34.899-06:00Superb way of explaining, and great blog to get wo...Superb way of explaining, and great blog to get wonderful information.<br /><a href="http://howtomakesauerkraut.blog.com" rel="nofollow">how to make sauerkraut</a>Anonymoushttps://www.blogger.com/profile/07335248731502186990noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-56716813001858558912014-01-08T19:08:29.912-06:002014-01-08T19:08:29.912-06:00fresh cabbage onlyfresh cabbage onlyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-87710405947784329152013-11-06T15:57:51.762-06:002013-11-06T15:57:51.762-06:00On the right hand side of this blog under the &quo...On the right hand side of this blog under the "Special Links ..." section, click on "How to Make Sauerkraut in a Crock - Canning Sauerkraut in a Pressure Canner Part II"ElderberryWine4uhttps://www.blogger.com/profile/05359661837742907170noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-4101345668658877852013-11-06T06:56:16.795-06:002013-11-06T06:56:16.795-06:00nov.6,2013 what do you do after 6 weeks? still wa...nov.6,2013 what do you do after 6 weeks? still waiting for the rest of the story!!!!!!!!!!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-63050221609962910362013-11-04T11:54:07.500-06:002013-11-04T11:54:07.500-06:00Metal no-no?
Too much acid is released during th...Metal no-no? <br />Too much acid is released during the fermentation. It will effect the metal, even if it's stainless.<br />After searching FOREVER for a decent crock, I was able to find that Ohio Stoneware still makes a nice variety. (I purchase 2 - 3 Gallon ones.)<br />The best place to order from? Ace Hardware, believe it or not. Otherwise, you have to travel to Ohio, because no one else is carrying them at a reasonable price. <br />Good luck.<br />Phillip, son of Boleslaw and Stefania, husband of Joyce, father of Matthew and Michael, and Dziadek of Margaret, Suzanne, Alex, Louisa, and Henry..https://www.blogger.com/profile/09185087010986742189noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-6334941630672938112013-11-04T11:50:26.824-06:002013-11-04T11:50:26.824-06:00I got about halfway down into the blog and noted t...I got about halfway down into the blog and noted that no one had posted this. If some one had, please excuse the entry.<br />My grandmother would complete the loading process into the crock, place a close fitting plate on it (upside down), putting "the rock" on top, and then would "seal" it with salt all along the circumfrential edge, almost to the point of it being a "finger deep". (Her measurement, not mine.) The entire crock would be coverage with "the towel" (one of those sturdy "kitchen towels) and tired off with string. <br />Once the kapusta starts to ferment, the evaporating water would be absorbed by the salt and form a "breathable" seal. Gases would pass through, but not any additional moisture.<br />6 weeks later? WOOOOO-HOOOOOO!<br />Phillip, son of Boleslaw and Stefania, husband of Joyce, father of Matthew and Michael, and Dziadek of Margaret, Suzanne, Alex, Louisa, and Henry..https://www.blogger.com/profile/09185087010986742189noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-71083414324817087042013-10-28T17:35:46.790-05:002013-10-28T17:35:46.790-05:00Hi, Ann. You certainly could use a glass crock (t...Hi, Ann. You certainly could use a glass crock (that would be a pretty site) or large stainless steel pot, but I would steer away from using anything aluminum. There is too much naysaying about aluminum these days and I would rather err on the safe side by not using it. I just bought two 6.5 gallon plastic beer fermenters from a brewing supply store to try making extra kraut in next year. If you want to try plastic, use only food grade. ElderberryWine4uhttps://www.blogger.com/profile/05359661837742907170noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-89756973237539511092013-10-28T15:40:27.152-05:002013-10-28T15:40:27.152-05:00I haven't been able to find any comment or inf...I haven't been able to find any comment or information about using a metal pot, instead of a ceramic or glass crock. Is that a no-no?! If so, why? Thanks for any help!!!Annnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-81744067089821519132013-10-05T21:15:40.034-05:002013-10-05T21:15:40.034-05:00CO2 from the fermentation pressurized your crock a...CO2 from the fermentation pressurized your crock and broke it, do not make it air tight. If you are clean freak, then devise a way to use a brewing air lock to let the gas escape; but this is unneeded. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-75322754666886933962013-08-13T18:06:00.761-05:002013-08-13T18:06:00.761-05:00We make 50 pounds a year, and we use the big bag o...We make 50 pounds a year, and we use the big bag of water on top to "seal" it. When the fermenting begins, the gas releases along the edges like a burp, and no air seems to go the other way. The bulk of our is used for a Russian Christmas vigil meal with extended family attending.Graycehttps://www.blogger.com/profile/00600224947337167036noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-1887026282583201992013-07-14T19:33:56.120-05:002013-07-14T19:33:56.120-05:00IT WILL BE FINE. YOU MAY NEED TAKE THE DRY STUFF O...IT WILL BE FINE. YOU MAY NEED TAKE THE DRY STUFF OFF THE TOP WHEN YOU GET READY TO CAN AND IF YOU THINK IT IS TO DRY ADD SALT WATER..<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-8915275882655003882013-05-09T18:53:32.846-05:002013-05-09T18:53:32.846-05:00Hi Polly, My mother used to put green peppers (stu...Hi Polly, My mother used to put green peppers (stuffed with cabbage & small green tomatoes) these were scattered though out the crock which was a welcome surprise, when one would surface. Great kraut!!!! I'm Hungarian on both sides Andy zaleczky Anonymousnoreply@blogger.com