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Sauerkraut in a Mason Jar; A simple home preparation.
Topic Started: Jan 13 2016, 01:53 PM (240 Views)
Durgan
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http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124 How To Make Homemade Sauerkraut in a Mason Jar

Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with good reason: It's beyond easy to make, it requires very little special equipment, and the results are dependably delicious. All you need to do is combine shredded cabbage with some salt and pack it into a container — a crock if you have one and want to make a lot of sauerkraut, but a mason jar will do just fine for small batches. The cabbage releases liquid, creating its own brining solution. Submerged in this liquid for a period of several days or weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.

Probiotics -a microorganism introduced into the body for its beneficial qualities.

What You Need
Ingredients
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt

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Edited by Durgan, Jan 13 2016, 01:56 PM.
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imjene
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Thank you Durgan. I am going to try this. I know it is probably healthier than what you buy in the store.
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Durgan
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imjene
Jan 13 2016, 05:08 PM
Thank you Durgan. I am going to try this. I know it is probably healthier than what you buy in the store.
My interest in the product is the probiotics which are lacking in the commercial sauerkraut.
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Trotsky
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Without adding probiotics, how can you be sure you will get fermentation instead of decay?

I know grape skins contain the proper fermenting flora to produce their own fermentation but can that be said of ALL produce? After all, lots of vegetable will ROT if left on their own too long. The analogy can be made with milk: it can be turned into kefir or yoghurt with proper inoculation but without you will get spoiled milk instead. Milk's "natural" probiotics are decay bacteria.

I thought kraut makers typically used what is called a "MOTHER" (floating blob of probiotics) to initiate proper fermentation.

<I like your "airlock" system Durgan.>
Edited by Trotsky, Jan 14 2016, 04:21 AM.
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campy
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Handyman Extraordinaire
If you don't wash the cabbage you might have a chance.

Like grapes, the natural yeasts are on the skins for fermentation.
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Durgan
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Probiotics starter is very expensive. Often more than the one bacteria is fermenting at the same time. As I comprehend most of the probiotics are present and by natural selection the desired bacteria overwhelms the baddies, sort of leaving it to chance. Hard to sort out with my grade eight education. I won't be buying starter at $4.00 a crack. I add a tablespoon, 20 grams, of sea salt to liter of water and seal the desired produce in a liter jar and place in a relatively dark place and let the lacto-fermentation proceed. Let us pray!


I got four batches going now and am hoping for the best. One is napa cabbage to make sauerkraut, and the other three are kimchi, which contains all the produce I could muster.

http://bodyecology.com/articles/which_fermented_food_starter.php Here is an article on starters.
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swing
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swing
Mother used to make sauerkraut in a big crock, on the farm, it was delicious.
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imjene
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Yes, my grandmother also made sauerkraut in big crocks. I just don't know the proper method. Maybe I should google it to make sure.

http://www.motherearthnews.com/real-food/fermenting/homemade-sauerkraut-zmaz06aszraw.aspx?PageId=2

This is a site I would trust. It seems simple enough.
Edited by imjene, Jan 14 2016, 11:29 AM.
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