Guest guest Posted October 29, 2005 Report Share Posted October 29, 2005 Hi Audie, I have made sauerkraut lots of times. I haven't made it in a crock like you have, but I have made it in jars. My experience is that it does bubble up, and there is a lot of activity going the first few days. However, this does settle down after a few days. But the fermentation process is still going on. I always let mine sit for about 5 weeks, and it comes out perfectly every time. Good luck with your 'kraut, let us know how it comes out! Christine rawfood wrote: There is 1 message in this issue. Topics in this digest: 1. question about fermenting vegetables in Harsch crock " audsquad " ______________________ ______________________ Message: 1 Thu, 27 Oct 2005 20:09:34 -0000 " audsquad " question about fermenting vegetables in Harsch crock Hi. About a week ago I started my first batch of sauerkraut in a newly purchased Harsch crock. I have a question for anyone who has done this before, or is familiar with it. For the first several days, I could tell the fermentation process was going, because every couple of minutes I would hear the " bloop " of air escaping through the water-filled rim, just as it was designed (indicating gas was being created in the lactic-acid fermentation process). It was quite exciting, you know, to hear this, with my first batch and everything, for days on end. However, for the past couple of days, I have heard no " blooping " ; there seems to be no gas escaping. The directions (that came with the crock) said to let it ferment for 4 to 6 weeks, the longer the better, and I have been planning to let it go at least 6 weeks. Is it normal for this process to stop like this? Is it really active for the first few days, and then it slows down or something, or stops producing gas, for the rest of the time? Or should I expect to hear that gas escaping throughout the 6-week period, in which case something has apparently gone wrong with this batch. (I have kept the rim of the crock filled with water, as instructed, preventing air from getting inside.) I don't know whether to just keep it going, for the full period, or to conclude that something has gone wrong and open 'er up and see what's up (and probably throwing it away). Please help if you have any experience with this. Thank you!! Audie ______________________ ______________________ ------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2005 Report Share Posted November 1, 2005 Thanks, Christine! That's good to know. I'll probably have a 'kraut party around the end of November, so I'll let you know how this virgin batch turns out! Audie rawfood , Christine Pelton <cattzeye77@p...> wrote: > > My experience is that it does bubble up, and there is a lot of activity going the first few days. However, this does settle down after a few days. But the fermentation process is still going on. I always let mine sit for about 5 weeks, and it comes out perfectly every time. > > Good luck with your 'kraut, let us know how it comes out! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2005 Report Share Posted December 10, 2005 rawfood , Christine Pelton <cattzeye77@p...> wrote: > > Hi Audie, > > I have made sauerkraut lots of times. I haven't made it in a crock like you have, but I have made it in jars. My experience is that it does bubble up, and there is a lot of activity going the first few days. However, this does settle down after a few days. But the fermentation process is still going on. I always let mine sit for about 5 weeks, and it comes out perfectly every time. > > Good luck with your 'kraut, let us know how it comes out! Thanks, Christine! Well, I let it ferment for almost 7 weeks, and opened it up last night. And... It is dee-lish!! Sweet, sour, crunchy, pickle-y tasting, and so healthy, I can just feel it. (I'm very excited.) I got five quarts out of this first batch, and they're in jars in the fridge now, and I'll start a new batch soon! Wouldn't wanna run out! Thanks again! Audie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2005 Report Share Posted December 10, 2005 How long will it last in the refrigerator? Laurel > Thanks, Christine! Well, I let it ferment for almost 7 weeks, and opened it up last night. > And... > > It is dee-lish!! > > Sweet, sour, crunchy, pickle-y tasting, and so healthy, I can just feel it. (I'm very excited.) I > got five quarts out of this first batch, and they're in jars in the fridge now, and I'll start a > new batch soon! Wouldn't wanna run out! > > Thanks again! > > Audie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2005 Report Share Posted December 10, 2005 rawfood , " laurel " <russdibb@c...> wrote: > > How long will it [homemade suerkraut] last in the refrigerator? From what I understand, it should keep a really long time, practically indefinitely (a lifespan similar to other " preserves " ), but to be safe I'm not going to keep any past a year or two. Audie Quote Link to comment Share on other sites More sharing options...
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