78 replies to this topic

[scott_1971_h]

Has anyone tried making sauerkraut in a mason jar?

Its one of those things I miss from yestercentury, my grandmother was Silesian and used to make her own (she had a specific fermenter, with weights)

I'd never thought of using a mason jar to ferment it in.

[jkdeth]

Yes, you can. Hit up Google for the east method. Its simple a ratio of cabbage to salt, mixed together. Its been a long time, I don't recall the ratio. But its simply mixed, packed in jars, lids left loosened for the fermenting stage.

[wildedibles]

yes loosened lids or burp every day or so..... internet has recipes with or without the "crock"

I have heard that fermented veggies are the best way to heal your guts this has me interested but Im not sure on if I would like them or not??

[Juthro]

Like JK said, absolutely doable, and easy.

My wife stole some of my airlocks for brewing and mated them to a plastic lid for a mason jar to make quart sized fermenters.

If you go this route you will also need a silicone gasket to make the lid seal, as they don't come with one (and they do not seal without it)

Amazon has been my friend for shopping for supplies like these. But you may have other options that are cheaper/easier near where you live.

Airlocks
https://www.amazon.c...airlock brewing

Plastic lids
https://www.amazon.c...ar lids plastic

Gaskets
https://www.amazon.c...mouth mason jar

[jkdeth]

If you like pickles, sauerkraut, kimchi, you'll probably like fermented vegetables.

[CatsAndBats]

When I use the salinated h2o ferment, I either use a mush lid with a waterproof GE (like an LC lid) or the lids that come with and just "burp it" every day:

 

https://mycotopia.ne...auce/?p=1342405

 

Juthro and his wifey prolly have more experience though, plus opposable thumbs.

Edited by CatsAndBats, 19 February 2018 - 02:26 PM.

[scott_1971_h]

OK looks like I'm getting a cabbage lol. (when I get some free jars - they're full of grain ATM.)

[scott_1971_h]

Yes, you can. Hit up Google for the east method. Its simple a ratio of cabbage to salt, mixed together. Its been a long time, I don't recall the ratio. But its simply mixed, packed in jars, lids left loosened for the fermenting stage.

From memory, still remember this:  10 parts cabbage (by weight) to one part salt.

[Spooner]

Sometimes you can get gallon jars from restaurants, if you compliment the chef.

They get sliced pickles/condiments in them, but good for making kim chi at home.

 

P.S. Fermented food is already partially broken down Wilde, so yeah, might be easier to digest

Edited by Spooner, 19 February 2018 - 07:07 PM.

[Alder Logs]

I wish someone around here would make me some kimchi.   They want a small fortune for it at the co-op. 

[scott_1971_h]

yes loosened lids or burp every day or so..... internet has recipes with or without the "crock"

I have heard that fermented veggies are the best way to heal your guts this has me interested but Im not sure on if I would like them or not??

Indeed they are, they are (along with fermented milk, aka yoghurt and cottage cheese) the original probiotic.

In the days before refridgeration, it was also a way to have anything last more than a few days. Sauerkraut lasts 3 months (or so).

Edited by scott_1971_h, 19 February 2018 - 08:17 PM.

[CatsAndBats]

yes loosened lids or burp every day or so..... internet has recipes with or without the "crock"

I have heard that fermented veggies are the best way to heal your guts this has me interested but Im not sure on if I would like them or not??

 

 

With the salinated h2o ferment the only bacteria that survive are the lactobacillis strains (as I understand it), which are the ones in yogurt and commercial probiotics, so good flora!

[Spooner]

 Sauerkraut lasts 3 months (or so).

 

Mine only lasts a couple days, less if I have enough good brautwurst handy.

[Seee]

Make sure you get something to weigh it down, and get brewers locks and the lids that go with them!

Look up viscodisc Canning buddies! these things seem to be the way to go when keeping substrate submerged under brine
 

[Juthro]

They make special weights that fit wide mouth canning jars, to keep your kraut submerged in the brine.

https://www.amazon.c...RMENTING CROCKS(sorry, my dependence on Amazon shows)

I would like to get one of the gallon ceramic crocs that have the weights you put on the lid. There are several places that still make them, but no one is giving them away for cheap, unless you get lucky and find one at a yard sale or flea market

[wildedibles]

Yes good gut flora is what we want to heal our guts :)

[scott_1971_h]

 

 Sauerkraut lasts 3 months (or so).

 

Mine only lasts a couple days, less if I have enough good brautwurst handy.

 

Well yes lol. I intended that to mean it >can< last 3 months or so...

[scott_1971_h]

 

yes loosened lids or burp every day or so..... internet has recipes with or without the "crock"

I have heard that fermented veggies are the best way to heal your guts this has me interested but Im not sure on if I would like them or not??

 

 

With the salinated h2o ferment the only bacteria that survive are the lactobacillis strains (as I understand it), which are the ones in yogurt and commercial probiotics, so good flora!

 

Also prominent in sourdough which I know some people here like. And they act as preservatives there too. (Note: ask your doctor if you are seriously immunocompromised)

Edited by scott_1971_h, 20 February 2018 - 03:13 AM.

[wildedibles]

I talked to my Dr about fermented veggiesfor healing my guts. I have issues with gluten and have been eating it too long I need to heal my guts to heall any further I think anyway and this food is very good for it cuz of the good bacteria......we had a talk about sugar and eating sugar will feed the bad bacteria so cutting back on sugar is nessasary too ;)
when I start mine I ill let you know and post any recipe :)

[scott_1971_h]

I might add, there's sauerkraut and then there's pickled cabbage labeled as sauerkraut. The pickled cabbage is shredded like sauerkraut and then pickled with vinegar. Kosher sauerkraut is salted cabbage, fermented with lactic acid bacteria, usually in its own juices. The ingredient list is a guide, salt will be probably the 2nd thing listed behind cabbage (though there's not too much).

The kosher stuff is what will provide the most benefits. And as an added benefit, tastes MUCH better.

Edited by scott_1971_h, 27 February 2018 - 09:19 PM.