Comments on: Homemade Sauerkraut

By: Rappahannock Cook & Kitchen Gardener » On Sauerkraut and Other Fermented Food

Thu, 14 Jan 2010 02:01:58 +0000

[...] food and in learning new (to me) ways of preserving food (and prompted by a post of Food in Jar on Home-Made Sauerkraut), I decided to give homemade sauerkraut a try and turned some of my spring cabbages into sauerkraut [...]

By: Joy Manning

Joy Manning — Sun, 29 Nov 2009 02:54:17 +0000

Hey, Marisa,

This is an old post–I know. But of course I came to Food in Jars with my canning questions and searched. I want to make sauerkraut because, eventually, I want to make choucroute. Anyway, I’ve been researching recipes and I have a couple questions.

1) Some recipes specify an “earthenware crock” as the vessel the kruat should ferment in. I don’t even know what that means. Does the magic have to happen in any specific type of container?

2)Numerous recipes specify pickling salts. I see here you used sea salt. What’s the difference?

3)The question of water–would filtered water from a Pur filter be fine or do I need to seek out distilled?

I know you are the expert so I thought I’d ask!

By: Good Buy: Reuben On Tuesday | Unbreaded

Good Buy: Reuben On Tuesday | Unbreaded — Tue, 17 Nov 2009 14:02:39 +0000

[...] But for those who really want to go the extra mile, try making your own corned beef or sauerkraut. [...]

By: willie

willie — Mon, 14 Sep 2009 12:45:08 +0000

CAN YOU USE A STAINLESS STEEL BOWL,CAUSE THE CROCK BOWLS I HAVE IS VERY OLD AND WILL BREAK AND CRACK.??????

By: Dale Hubbard

Dale Hubbard — Tue, 14 Jul 2009 15:07:31 +0000

Marisa, I want to try to make the quart jar sauerkraut. Would you please help with the sea salt. I have redmond realsalt it says on the package “ancient all natural sea salt” can I use this?

By: Kiapita

Kiapita — Thu, 23 Apr 2009 17:52:28 +0000

Sugars turning into alcohol should not prevent a person from enjoying fermented chutney. Indeed, they may add the the fun!

By: Marisa

Marisa — Thu, 02 Apr 2009 13:44:36 +0000

Dianne, yes, you do cover the pint jar with a standard lid. You may need to open it briefly on occasion as the sauerkraut ferments, to let out of some of the gas. You can test to see whether it’s time by pushing down on the top of the lid. If it doesn’t give at all, it’s time to gas the jars.

By: Dianne

Dianne — Thu, 02 Apr 2009 11:42:44 +0000

I love your site. I can’t wait to try your kraut recipe, as I have a row of cabbage in our garden and will want to preserve it. I have one question…Do you cover the quart jar?

By: Marisa

Marisa — Thu, 26 Mar 2009 21:24:07 +0000

What a wonderful thing to have your own well water. Living in the city, I forget that such things are even possible!

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Thu, 26 Mar 2009 01:03:42 +0000

Marisa, many thanks for the additional explanations. And a good reminder about what water to use. We are on our own well water, so we should be fine. Thanks again.