Roz Griffiths Posted June 26, 2013 Share Posted June 26, 2013 I'm having my first go at making sauerkraut - i'm using a "no fail" method using those jars with a clip-seal lid & rubber gasket (the theory is they'll let air out, but none in, so no mould problems). It's been in a cupboard for about a week now, my question is Should it be Doing Anything? ;-) I guess i expected bubbling or something, it still looks just like two jars of grated cabbage. Or am i being impatient? Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 26, 2013 Share Posted June 26, 2013 I have not used fido jars but Pikl-pro lids so I can't fully speak to your situation however, after a few days you will usually see a few bubbles rising up when the jar is disturbed. I usually let mine sit out for 2-3 weeks, beginning to taste after 2 weeks, then 2 weeks in the fridge before consuming. You can always open it up and using a very clean utensil, take some out and give it a taste. If it's still real crunchy and salty then leave it go for another week. I just started a fermenting topic in the Recipe Sharing section where I wrote out my sauerkraut method. Please keep us posted on how it's going! I make a few batches of ferments a week and am quite interested in the topic. Good Luck! Link to comment Share on other sites More sharing options...
Roz Griffiths Posted June 27, 2013 Author Share Posted June 27, 2013 Thanks for the advice! I think I'll give it another week before having a cautious taste... Link to comment Share on other sites More sharing options...
Roz Griffiths Posted July 1, 2013 Author Share Posted July 1, 2013 Update: i nervously opened the jars yesterday to top them up with a little water, as they were looking a bit dry. Very pleased to report i was not bowled over backwards by the smell of rotting cabbage It's actually smelling quite nice & sauerkrauty! Going to try a taste mid-next week Link to comment Share on other sites More sharing options...
Lizzard77 Posted July 3, 2013 Share Posted July 3, 2013 Awesome! Glad to hear it Link to comment Share on other sites More sharing options...
Roz Griffiths Posted July 3, 2013 Author Share Posted July 3, 2013 Had a cheeky taste today - YUMMY!!! Tempted to dive right on in, but i've decided to finish off the last of my store-bought stuff, then use one of my jars, while leaving the second to ferment a bit longer. Sitting reading the "Fermented vegetables" section of Nourishing Traditions & getting ideas... Next up, pickled vine leaves, fermented salsa, pineapple vinegar... *stocks up on Mason jars* Link to comment Share on other sites More sharing options...
amberino21 Posted July 30, 2013 Share Posted July 30, 2013 So, I tried to make sauerkraut but I think I stuffed it! I had a big fido jar, with the clip lid and white seal. On sunday night i filled it with my shredded, salted, massaged cabbage and brine - possibly too full - topped with a couple of cabbage leaves and shut the top. I looked at it on Monday, and there was a huge puddle around the jar, so I had visions of it exploding and opened it. It hissed, and liquid spurted out. I took the white seal of and just put the lid over, not locked it. I hadn't read anywhere prior to today about not letting oxygen in.....and that its bad! It's now Tuesday night - should I throw it out and start again? Link to comment Share on other sites More sharing options...
Roz Griffiths Posted July 30, 2013 Author Share Posted July 30, 2013 I think you just need to make sure the cabbage is under any liquid. Top it up with a bit of water if needed. If there's any mouldy bits, just pick them off with a clean spoon. The good stuff happens under the liquid, so you should be fine! And that reminds me, the curtido that's been fizzing away in my kitchen should be ready today! Link to comment Share on other sites More sharing options...
amberino21 Posted July 30, 2013 Share Posted July 30, 2013 Ill check! And then seal it properly if its ok.... Link to comment Share on other sites More sharing options...
Roz Griffiths Posted July 30, 2013 Author Share Posted July 30, 2013 Aaargh!! Just tasted my curtido (Latin American sauerkraut) & it's vile! Bum. Off to buy more cabbage & brew up the traditional stuff! Link to comment Share on other sites More sharing options...
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