Lacto-Fermented Sauerkraut

[crunch1224]

Plastic drums or metal? LOL

Food grade blue plastic barrels.

[worth1]

Plastic drums or metal? LOL

Food grade blue plastic barrels.

I think my mom's ceramic crock was around 10 gallons.
It seemed to always have something going on in it depending on the time of the year.
I remember her stroking a 50 or larger gallon crock lovingly but we couldn't get it in the car so we didn't buy it.

[JRinPA]

I haven't seen a big ceramic crock for anywhere, not for what I consider reasonable.

The buckets I've been using, I know their exact source. I don't know where I could get a barrel with the same amount of trust...yet.

I also forgot to log the basement temp last fall. If I knew when it hits 75, 72, or so, that would be the time to start kraut without a fridge.

[crunch1224]

Plastic drums or metal? LOL

Food grade blue plastic barrels.

I think my mom's ceramic crock was around 10 gallons.
It seemed to always have something going on in it depending on the time of the year.
I remember her stroking a 50 or larger gallon crock lovingly but we couldn't get it in the car so we didn't buy it.

Hehe i'm laughing because I think I might do the same to a 50 gallon crock Crocks are really expensive now and I would hate to see how much a 50 gallon one would be.

My friends dad also made pickled smelt in those same drums. He worked at the steel mills on lake Michigan and would know when the smelt runs were happening and would catch insane amounts. The pickled smelt was delicious, but I have no clue how he made it, he never told me how.

[worth1]

All this talk about sauerkraut made me make a quick quart of it.
It took 3/4 of a head of cabbage and it made so much water after a good tamping I had to discard some just so as I could fill the jar.
Ingredients simple
1 teaspoon of salt for every pound of cabbage.
I added heaping full tablespoon of caraway seeds and a tablespoon of sugar.
Made 3 pounds more or less.

IMG_20240331_153542448_HDR.jpg

[worth1]

The beauty of this method is I can take the airlock off after fermented and put another lid on the quart jar and put it in the refrigerator.
It lasts for a very very long time.
More than you can possibly imagine and it doesn't kill the good bacteria that's so good for your digestive system.
Not a health nut but I'll take it where I can get it.

[JRinPA]

I opened up a jar from the shelf. The taste and texture is the same, same enough at least that I can't say "fridge fresh was better". I did not compare them directly, decided not too. I was considering opening one of these about a month after I jarred them, to have a fair test. But then I decided, what would be the point? So that worked out.
I know it is not as gut healthy, but 7 qts of my cabbage on the shelf is better much better than store bought.

[JRinPA]

So worth is that lock system you bought or made yourself?

I made a vapor lock for fish compost last summer, worked pretty well. Even after the water burned off, the smell was kept at bay. I need a longer hose this year and a tall bottle.

[OmarLittle]

Family tradition to make homemade sauerkraut. We have an old 30 gallon ceramic crock to make it in. When I was a kid my dad used the old antique cabbage shredder but have since updated to one like below



He is some of the latest batch from a few years ago. I will literally just snack on this stuff straight out of the jar

[worth1]

So worth is that lock system you bought or made yourself?

I made a vapor lock for fish compost last summer, worked pretty well. Even after the water burned off, the smell was kept at bay. I need a longer hose this year and a tall bottle.

I'm using airlocks I bought from a brew store.
But I've made them with clear tubing and a beer bottle.
I also have a big 15 liter German style crock and a smaller on that's around 5 liters I think.
I don't use them much anymore.

[JRinPA]

We need to start a pickle thread. I wasn't sure - dill pickle barrel - is that considered fermented? So I wasn't sure which section to start thread. I want to do that this year, if it can be done in plastic and my basement temps.

[worth1]

We need to start a pickle thread. I wasn't sure - dill pickle barrel - is that considered fermented? So I wasn't sure which section to start thread. I want to do that this year, if it can be done in plastic and my basement temps.

From what I've seen almost all pickles are fermented then put in whatever vinegar water sugar spice solution you prefer.
Or they are just fermented like deli pickles.
My Mom fermented dill pickles.

[worth1]

Going on week two of the quart of sauerkraut.
No activity below 70F activity above 70F.
It's ready as far as I'm concerned but I'm not interested in it right now.
It's just going to sit there until I'm interested.
Or it'll go in the refrigerator.

[worth1]

Sauerkraut on week 4 I believe.

[crunch1224]

From time to time I see used 30 gallon plastic pickle barrels for sale on facebook. I think they would be perfect for making whole head sauerkraut.

[JRinPA]

$40 delivered for used ones from Indy to Traverse City, first hit on search, Green Heron, 60 gallon. I'd buy that if I was in that area. Now for Allentown/Reading...

[worth1]

From time to time I see used 30 gallon plastic pickle barrels for sale on facebook. I think they would be perfect for making whole head sauerkraut.

What's whole head sauerkraut, I've never heard of it before.

[worth1]

Going on week whatever for the sauerkraut.
Smells like it too and what I don't eat will go in the refrigerator.
Got some homemade bratwurst thawing out as well.

[worth1]

After taking the top cabbage cover off I found the sauerkraut to be a little dry but it was really good.
I just added a little salted water to the stuff and Incorporated into the kraut with a table knife.
I can really taste the caraway seeds in it too.
I also have an unopened giant quart jar of unprocessed red sauerkraut that's been in the refrigerator for a very long time like maybe 3 years.
That will be consumed as well.
I'm totally not scared to eat this stuff because it can't go bad.

[JRinPA]

I think whole head is what they used to on the sailing ships?

https://fermenting.studio/food/sour-cab ... bage-head/
You are out of luck worth, as you need to use "tetris mode" to pack them in the barrel! Should have done more video games..