Fermenting.

[Worth1]

Originally Posted by recruiterg

How long do you guys let your sauerkraut ferment? I just cracked one jar after one week. Best batch ever. I watched some youtube videos that say you should ferment for 7-10 days, then put in the fridge for 8-10 weeks. What do you guys do?

" I just cracked one jar after one week."

You just tasted Kosher deli style pickles this is about how long they go.
To get a good acidity you need to go for at least 14 days but better for 21 days but this all depends on the amount of salt and temperature.
You can let it just sit out of you want, no need to refrigerate and as time goes by it will become more acidic.

I have had some in the refrigerator for months and it is still good and will continue to be good.

Worth

[clkingtx]

My dilly beans are bubbling away, I reduced the salt in the brine and put them out in a warm room. I will have to try one soon. Having to take an antibiotic right now, so maybe they will help with the stomach issues.

[Worth1]

How much salt and how warm?
Sounds like success.

Worth

[clkingtx]

You said to make it about 2 Tbsp salt per quart of water, so since I had used 4 originally, I dumped half the brine out, and filled up with fresh water. That should have halved the salt in there(making it 2Tbsp per quart), if I am thinking right. The room is probably high 70s to low 80s. If when I taste it, it still is too salty, I will just make a fresh brine solution with the proper amount. It is really odd when I think something is too salty; as I like very salty foods. My favorite snack to eat is olives, and I drink the juice sometimes, too.(especially when they are made without vinegar, YUM!)

Thanks!

[Worth1]

That should work, at that temperature I bet they are bubbling.
The reason you thought they were salty at first was because they weren't fermented yet.
Once fermented the flavors and acid hide the salty taste.

[MikeInCypress]

Does anyone have experience with this?
https://www.thegrommet.com/mortier-p...entation-crock

MikeInCypress

[Worth1]

Originally Posted by MikeInCypress

Does anyone have experience with this?
https://www.thegrommet.com/mortier-p...entation-crock

MikeInCypress

Mike no I dont for small batches i just use the jars.

Here is a 5 liter for 69 dollars and they are practically fool proof.
I buy from these folks all of the time, have been since before I invented the internet.
You cant see what is going on but you can hear it.
http://www.sausagemaker.com/German-S...-p/24-1410.htm

[Worth1]

My last jar of Habs I had fermenting are done after I dont know how long, months.
I just ate one whole, seeds and all.
What a blast and how flavorful.

Worth

[MrsJustice]

It's good reading everyone post again, Amen!!.

I am taking a 2 day break from Farming and Fermenting.
Hard Farming Work "Just keep a "Girl Farmer" like me from posting.

I miss you'll
Take Care.

[Worth1]

Originally Posted by MrsJustice

It's good reading everyone post again, Amen!!.

I am taking a 2 day break from Farming and Fermenting.
Hard Farming Work "Just keep a "Girl Farmer" like me from posting.

I miss you'll
Take Care.

Hi MrsJustice glad to see you are okay.

Tonight I chopped up one of my fermented/brined limes into some homemade potato salad.
I cant imagine anything better to do with them.
The rind has softened and they are the bomb for sure.
I also dumped in a goodly portion of the Habanero sauce I made and some of the fermented jalapenos.
Best potato salad ever.

Worth

[gardeninglee]

I ferment in small batches and started off with this recipe:
http://www.thekitchn.com/how-to-make...son-jar-193124

But I've actually reduced the salt even further than the recipe calls for - I usually chop up cabbage until it fills up my biggest pyrex bowl (either a whole small cabbage or half a large cabbage ~ 2 lbs) and I add half a tablespoon of kosher sea salt and squeeze for 10 minutes then pack it into a mason jar and cover with a towel and push down every couple of hours. Never needed to add water. It only takes mine about 3 days. I'm sure it would be better and taste better if I could do it longer but that's all I can manage right now with kids and family.

[Raiquee]

i'm starting my first fermentation adventure this weekend sometime! Just some kraut. Planning on doing it in some half gallon mason jars with an airlock lid on them.

I will read this thread and will check back once I actually do it!

[Worth1]

Originally Posted by Raiquee

i'm starting my first fermentation adventure this weekend sometime! Just some kraut. Planning on doing it in some half gallon mason jars with an airlock lid on them.

I will read this thread and will check back once I actually do it!

It is a lot of thread to look through.
Not the expert but what I did and it is fantastic.
The only thing I would change is I would add dill seeds I love dill.

Worth

http://www.tomatoville.com/showpost....5&postcount=39

[GrowingCoastal]

I add caraway seeds to kraut.

[Worth1]

Originally Posted by GrowingCoastal

I add caraway seeds to kraut.

I used to be a big fan of caraway seeds until I was forced to eat caraway beef stew about 30 years ago.
It had WAY too many caraway seeds in it.

I just got back from the store doing some shopping.
I dont go around like some kind of nut preaching about fermenting in public.
But I just gave the cashier instructions on how to ferment.
I had a whole pile of stuff and one was a about 2 pounds of fresh jalapeno peppers.
He was trying to figure out what I as doing with all of this stuff making chili?
No these are for fresh eating but sometimes I buy a bunch to ferment.
Really how do you do that?
That is how it got started he was very interested in it.
Young guy in his 30's.
The lady bagging my groceries was interested the lady in line behind me was interested.
I swear I could have put a sign up on how to ferment and there would have been an audience.

Then there was the lady that wanted to know what on earth I had in my cart in the meat section.
It was sweet breads.
She was a lot older than me and had never had them her excuse was she wasn't from Texas.

Worth