Comments on: Old Fashioned Lacto-Fermented Sauerkraut

By: JulieCarrey

JulieCarrey — Wed, 06 Jan 2010 16:08:46 +0000

Do you drain the water off before you can it and put it in the fridge? From the picture at the end it doesn’t look like there is any extra liquid like there was before.

By: KimiHarris

KimiHarris — Thu, 17 Dec 2009 19:20:51 +0000

Just checked out the Ace Hardware link and what a great price! And since I have a store nearby me I can have them send it to the store for free shipping!

By: KimiHarris

KimiHarris — Thu, 17 Dec 2009 19:16:34 +0000

Thanks so much for the links! I will definitely be checking them out.

By: amy

amy — Thu, 17 Dec 2009 18:39:13 +0000

Hi! Thanks for all the great recipes.
My husband and I read NT and haven’t turned back. We’re in a very bad economy right now, so I am a stay at home Mom, and I cut corners when I can.
My husband has been really dying for a crock- and I found one for a VERY reasonable price, but I had to buy the top from another place that wasn’t as ‘thrifty’ but, hey, it’s going to rock my husband’s world when he sees it. I got it for him for Christmas.
Here are the links for the VERY well priced crocks:
http://www.acehardware.com/product/index.jsp?productId=3800775
They usually don’t carry them, so I ordered my 2 gallon one and it came in 2 days later. A 1 gallon is $18.95!
And here’s a link for the wooden lids:
http://www.simply-natural.biz/stoneware-pickling-crock.php
Hope that helps anyone!

By: Katy

Katy — Fri, 04 Dec 2009 02:22:28 +0000

My cousin told me that they place a cucumber in the middle of the chopped cabbage and leave it until the sauerkraut is ready and you have a very good pickle… I want to try to make your recipe… I tried using the mason jars and after waiting a month, it had a terrible taste and I had to throw it out… Oh, I was disappointed for my husband and I couldn’t wait for that first batch… Sauerkraut is such a fantastic health food… And I wish I knew away to make a lot of sauerkraut juice to drink… Thanks for sharing, I enjoy your blog…

By: judy

judy — Tue, 01 Dec 2009 10:09:43 +0000

Iwas wondering…my recipe says to bring slowly to a boil….
then hot bath 20 min for quarts.Do I have to do this or can I just pack it into hot jars and seal with hot lids. I dont want want to destroy the benifits of the kraut. Thank you
judy

By: Susanna

Susanna — Fri, 20 Nov 2009 01:54:02 +0000

We just made our second batch following your recipe. Very easy, and great results! Thanks!!

By: Mary Orr

Mary Orr — Tue, 17 Nov 2009 17:56:20 +0000

I plan to make the sauerkraut. I haven’t made it since I was a teenager. (I won’t say how long ago that was ha ha). Anyway my mother and grandmother made sauerkraut the way you describe but she canned it (I think waterbathed) it in quart jars when it was finished. So I don’t know how long to waterbath the kraut. I do not have refrigerator space and I plan to make 20 heads cabbage into kraut. Please send an e-mail with the instructions. Thanks
Mary

By: Proactive Probiotic Foods (& giveaway of three cultures!!!)

Proactive Probiotic Foods (& giveaway of three cultures!!!) — Fri, 09 Oct 2009 16:57:05 +0000

[...] sauerkraut in this household. It can be a required taste, though I loved it right away when made this way. But I stopped making it for a while, and Elena started losing her “taste” for it. She [...]

By: KimiHarris

KimiHarris — Thu, 24 Sep 2009 01:47:52 +0000

Hi Jean,

Sauerkraut is a bit salty, though we love salt. I just changed the recipe to reflect this, but I realized recently that I use a pretty coarse salt, which is not going to be as salty per tablespoon as the typical fine salt is going to be. If you used a fine salt it would taste more salty than a coarse salt would. The recipes I was going off of, I realized, also call for coarse salt. So, I am not exactly sure how much of a fine salt one would use.