Sauerkraut Unveiling

I was all set to write up a post about a recent dish, but then I got the urge to see what was going on with the sauerkraut project. It had been fermenting for exactly two weeks. I had draped a kitchen towel over the crock to prevent flying insects from sneaking in under the loose fitting lid.

sauerkraut

 

The aroma was wonderful and there was nothing amiss when I lifted the lid. There wasn’t even any of the harmless white yeasty mold that frequently grows on top. Just a few bubbles from rising fermentation gasses. It was as good a time as any to go ahead and harvest.

sauerkraut

sauerkraut

 

I skimmed off the bubbles, removed the weights and wiped down the sides of the crock with a clean paper towel. I often discard a 1 inch layer of cabbage off the top but it wasn’t really necessary this time.

I declare, this is the best sauerkraut I have ever tasted! It is crunchy, nicely soured and not too salty.

sauerkraut

 

This batch yielded three quarts of ‘kraut. Pressing down with a smaller bottle brought the liquid to the top to cover the cabbage, which is essential for it to keep well.

sauerkraut

 

The sauerkraut will continue to ferment in the refrigerator at a much slower rate. I will periodically loosen the lids to burp the jars. Now to decide what to have with sauerkraut for the next meal.

sauerkraut



 


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