[Ag-eq] Sauerkraut success

[nfoster at extremezone.com]

Tracy:

Now you've inspired me!

I'm going to have to try it.  Where did you get the crock?

Nella
Quoting Tracy Carcione <carcione at access.net>:

> Today, I uncovered the sauerkraut I was making and had some for lunch, and
> it was good!
> I was a bit nervous about the project, but really it couldn't have been
> easier.  The hardest part was shredding the cabbage fairly evenly, and that
> wasn't even that hard.  It wasn't perfect, but it was obviously good enough.
> Then I mixed it up well with the salt, put it in the crock, packed it down
> as firmly as I could with the "pickle stomper", covered that with a couple
> whole cabbage leaves, and covered the lot with a food storage bag about half
> full of brine.  The bag weighed down the cabbage, so it stayed under the
> brine, and created a water-balloon seal to keep air out.  Then I covered the
> crock with a clean cloth, and set it on the counter for about 5 weeks.  I
> didn't do any of the scum removal people mentioned.  My instructions said to
> leave it alone, and so I did.  I guess the seal kept scum from forming,
> maybe.  The instructions said to wait until the kraut stopped bubbling, and
> then it would be done.  I was able to hear the little bubbles popping, and
> yesterday I didn't hear them anymore, so I uncovered the kraut and had a
> taste.  Good stuff!  And full of vitamins and such, too.
> The kraut is supposed to keep for 3 or 4 months tightly covered in the
> fridge, so I found a big jar, filled it up, closed the lid, and stuck it in
> the fridge. I should be able to eat it up in a few months, if not before.
> Oh, and the crock didn't smell bad at all.  It smelled like kraut, very
> close up, but not overpowering, and, thank Goodness, not the fate worse than
> death Jewel described. I think the water-balloon seal sealed in the smell,
> to a large degree.
> Thanks to everyone for their advice and encouragement.
> Tracy
>
>
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