Seasoned Advice
Seasoned Advice

Questions tagged [sauerkraut]

44 questions
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5 answers

How do I drain sauerkraut?

One of my favorite sandwiches is the Reuben. One problem I tend to have when making this at home is the sandwich is damp from the sauerkraut. I buy sauerkraut from the store. Before putting it on the sandwich, I put a little bit of sauerkraut in a…
user21524
12
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2 answers

How long should I wait before I lift the lid of my sauerkraut crock?

I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled…
mamadalgas
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Fermenting Sauerkraut - Should I Stir?

I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal for the fermentation of sauerkraut?) @Athanasius'…
Jolenealaska
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Should I remove extra water that leaked into sauerkraut?

Making sauerkraut, I used bags to weigh cabbage down, bag leaked and now the cabbage is submerged under the water. Should I remove some of the water?
Lynne
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Is my sauerkraut fermenting safely?

I put up a batch of sauerkraut using red cabbage. I’m concerned because I didn’t see any bubbling at first. Previous batches began bubbling almost immediately, and a lot. This batch seemed to be doing nothing for a couple of days. It’s in a 1 gallon…
Clare
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If pickling destroys Vitamin C, how is Sauerkraut rich in Vitamin C?

My understanding is that pickling destroys Vitamin C. However, apparently Sauerkraut is very rich in Vitamin C and is used by the German Navy to offset scurvy. What am I missing here? Because early sailors suffered from scurvy and I must assume they…
DKNguyen
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cabbage - volume to weight conversion?

I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be appreciated. This is my second batch. The first one turned out very good, but I had to…
mamadalgas
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Recovering from Over Salted Sauerkraut

I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs of cabbage but I only had 2.5lbs. What, if…
Jonathan Campbell
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Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a little while, less than a week, and I wanted to…
user2649681
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Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 grams of salt per 100 grams of raw cabbage Or something…
Owen_AR
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Does sauerkraut go bad?

I have had a tupperware of sauerkraut I bought from the grocery store in my refrigerator for almost two months. When/Will it ever go bad?
MattCamp
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How can I prevent mold from growing on the surface of my sauerkraut brine?

Related My sauerkraut has mold covering the surface, is it ok? -- but this asks if it's ok, I am thinking it's not OK and want to prevent it from growing at all. Usual setup: 3 heads of cabbage, shredded and mashed 5 gallon bucket, food safe,…
jcollum
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Homemade sauerkraut liquid level below cabbage. Should I add brine?

Preamble: Okay, so I know that this has been sort of answered before to some degree, but I'd really like to avoid throwing it out. After reading one of the links posted in that answer (specifically mistake 2), it leads me to believe I can salvage it…
Daevin
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Techniques for using (Polish) Pickle Pots?

I have a pair of Polish Pickle Pots, something like this: But when I use them, I am yet to get good results. Mainly I've tried using them for sauerkraut (maybe 6 times), pickled beetroot (once) and miso (once). But always the content goes…
Kingsley
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What's the worst that could happen when fermenting sauerkraut?

I've been wanting to make "REAL" Sauerkraut for awhile now but im really averse to food borne illnesses. So obviously fermenting something is sorta scary to me! But tons of people make sauerkraut all the time. So I guess im asking what's the worst…
Mercfh
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