We store them in the basement with the canned goods.


How often do you folks eat sauerkraut? On the average we have it about once a month. We always have a big batch on New Years Day.

I eat the raw kraut every day when I have it. The canned or frozen I eat a few times a month with pork or kraut dogs. Gotta have it on New Years, long family tradition!

When this hot sauce is done in a couple days, then ill do sauerkraut in these jugs.

You're welcome Jeff and thanks for the idea to get a PH tester to check the acidity. I'm hoping to use the vinegar for canning.

Keith

I so want to try this!!! Where'd ya get those jars?

Thank you PSB

My Mom made kraut when I was younger, one year she got something off in her mix about 3 weeks or so after she had put it up. in the middle of the night, it sounded like a war had broken out in the basement, most of the jars exploded, there was kraut everywhere. I laughed; she didn't think it was funny at all. Thankfully it was sitting on a table by itself so that batch was the only casualties, it had never happened before and to my knowledge never happened again. Fond memories!

I do it the same way as Jim. After I crank the lids down I put it away in a cool dark spot and forget about. Every jar I have ever made the lid is sealed on when I go to open it. It pops off just like a jar of pickles that has been in a hot water bath. Even so 200 years ago people didn't can or have freezers. They stored their kraut or fermented pickles all year in a crock or a wood barrel.

2 more weeks mine will be ready. I can't wait yet I'm apprehensive. Since I had the COVID a year ago my taste buds are off. Hope it's still as good as I remember.

Thanks 9'r, I'm gonna try that!!

I always loved my grandma’s kraut. It was a little sweeter than what you buy. I need to talk to my aunts and try to find the recipe. It’s funny because they wouldn’t let mom on the place when they made it because if she touched it the whole batch would turn black and rot. Maybe the oil in her skin caused it. Anyone ever hear of this before?

Sitting here thinking about it.. cramming the jars tight and full is probably why the jars don't break? Theres probably so much "smoosh" in there it acts like a shock maybe?

Check out these fermenting jars on Amazon... I bought a couple but haven't used them yet... actually I forgot I had them and now reading this post I'm going to start some Kraut for New Years.

I'll probably do some mason jar ones like above too for fun and to exercise my inner hillbilly.

p.s. aldi sells bags of shredded cabbage. when I make southern slaw I dice it up finer.

https://www.amazon.com/dp/B01AK8GPIW?psc=1&ref=ppx_pop_dt_b_asin_title

That made me giggle!

I too liked that. the 1-gallon thing too.

Phil that looks like some good rot gut hot juice in those jugs. I bet that brine would make a good trap cleaner. That is what I would use it for. LOL

Started my first batch Catch. I used a mesh of everything I read. 1 gallon jar. I sprayed a bleach solution in the jar and lid and wiped it out and rinsed it out and tried to not touch any of it to keep it sterile. 2 heads of cabbage. Sliced by hand. It wasn't bad. Just halved it, lay it on its flat, and sliced it thin one side to the other, then quartered those slices. I put a couple hand fulls in, salted it, and mashed it with a wooden spatula. Like bruised it mashed it and packed it at the same time. Repeat till full. Then I laid a full leaf on top and poured boiling water over it till full. I left a inch air gap and tried to get the big air bubbles out.

The thing that i wasn’t expecting was the breather nipple pushes into the lid and to push it in of course it has to stick down some so however much it sticks down means theres a gap right at the bottom of the lid that cant get out. That suorised me bc i was picturing 100% of the oxygen getting pushed out but thats not physically possible.

Anyway see what happens in a few weeks. I think I’m going to set the jar in a five gallon bucket tonsee what happens. If I get the energy Im going to start a second jar of kimchi.

Anyway. Thats my post.

I will fix the pic at work tomorrow.

Turned the above picture into these bottles of hot sauce today

Tomorrow doing sauerkraut in one of those glass jugs.