Comments on: Homemade Sauerkraut

By: Paul

Paul — Thu, 02 Feb 2012 18:59:30 +0000

I have made two 15-liter batches of sourkraut. Both fermented for 6 weeks. The first came out great, good taste, mildly sour. The second came out REALLY, REALLY sour, almost too sour to eat. Can anyone suggest why?

By: Tim Heckman

Tim Heckman — Mon, 23 Jan 2012 04:46:44 +0000

It works just fine. I’m on about my eighth batch of sauerkraut made from grocery store cabbage.

By: Pat Spence

Pat Spence — Sun, 01 Jan 2012 16:49:32 +0000

Hello, I used to make sauerkraut all the time, when cabbage was on sale. Recently we lost our home and pets to a fire and all my recipes. But I do want to tell you the most awesome cookbook I had, was for things from the garden, can’t remember the name. It had the most awesome recipe. I have racked my brain trying to remember it. I know I packed it in jars after it set and wilted for about an hour. I put mine in an old cake pan and put it in one of the bedrooms we didn’t use. every week or two we would check the jars to add brine water.
Mine was not real salty, it was really good. It is better to put it in a room that does not get a lot of light.

By: Denise

Denise — Sun, 01 Jan 2012 14:35:35 +0000

Will store bought cabbage work?

By: What I’ve Been Up To Lately « La Petite Chaumière

What I’ve Been Up To Lately « La Petite Chaumière — Tue, 11 Oct 2011 20:35:56 +0000

[...] Sauerkraut. I found the recipe at FoodInJars.com. It’s so super easy—just shred the cabbage, salt it, and massage it to break it down, [...]

By: marisa

marisa — Mon, 03 Oct 2011 21:46:13 +0000

Carie, I have no idea whether your sauerkraut will be okay or not. You’ll just have to take a look at it and see if it looks like it is continuing to ferment. In the future, you should fill your weight bag with a salt water brine. That way, it if leaks, it won’t damage your sauerkraut.

By: Carie

Carie — Mon, 03 Oct 2011 17:24:08 +0000

I just made sauerkraut for the first time. The recipe I found said to put a plastic bag full of water on top to weigh it down. My bag leaked some water, which is chlorinated, onto my cabbage. I tried to scoop it off, but there was some left in the cabbage. I just read where the chlorine will stop fermentation. I started it about four weeks ago. Is it going to be ok?

By: marisa

marisa — Fri, 30 Sep 2011 17:38:06 +0000

It needs to be out of the fridge to ferment properly.

By: Bartolo Tumolo

Bartolo Tumolo — Fri, 30 Sep 2011 16:33:07 +0000

I’ve done much pickling when lived in New Jersey, but now live in Panama, and finding sauerkraut here is like finding Henry Morgan’s Treasure, (English pirate that burned and looted, Panama Viejo 1600′s), I’m going to try this, love it on dogs and with smoked pork chops, have great cabbage here as same for all vegs, but they do not know about preserving food other than salted and dried.

By: kathy desjardins

kathy desjardins — Fri, 30 Sep 2011 07:35:04 +0000

I’m going to do this tomorrow…is it ok to just leave the jars on the kitchen counter while the cabbage is fermenting or must it be fermenting in the frig?