Comments on: How to get the best out of your sauerkraut http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html Tue, 28 May 2013 03:48:08 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Sepp http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-8995 Sepp Sat, 24 Nov 2012 17:25:48 +0000 http://thefoodblog.com.au/?p=1621#comment-8995 Hallo, habe wieder einmal Sauerkraut eingemacht.
Frage; kann mann Sauerkraut nach der Vergärung abpacken und roh vaccumieren und wie lange ist es gekühlt haltbar.

]]> By: Katkinkate http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-6296 Katkinkate Sat, 13 Oct 2012 15:25:03 +0000 http://thefoodblog.com.au/?p=1621#comment-6296 Hey Adam, did you try using the ziplock bags?

]]> By: Art http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-4888 Art Wed, 29 Aug 2012 18:50:37 +0000 http://thefoodblog.com.au/?p=1621#comment-4888 I just opened and sampled some kohlrabi kraut made in a vacuum bag. It was very good at 2 wks of age but not as crunchy as I would like. Maybe I should grate it coarser. I cannot seal the bag again there is too much liquid. I’m going to try a new batch (I use whey and a little salt) and leave it longer. I’m wondering how long it will stay preserved in the bag?

]]> By: Gaby http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-4627 Gaby Thu, 26 Jul 2012 05:10:36 +0000 http://thefoodblog.com.au/?p=1621#comment-4627 Great stuff… now I only need a vacuum sealer! :)

]]> By: adam http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-4575 adam Thu, 12 Jul 2012 02:11:04 +0000 http://thefoodblog.com.au/?p=1621#comment-4575 Update – about half way in, and we’re looking like sauerkraut… had a taste, and it’s definitely on its way, but not really sour enough yet.

Unfortunately the bag sprung a leak.

The bag lost its vacuum long ago – and I think the gas given off from the fermentation caused a hole :(
Luckily I had it sitting in a bowl so I’ve re-bagged everything in a new vacuum bag.

Given this experience, it seems you may be just as successful with ziplock bags…

]]> By: adam http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-4534 adam Tue, 03 Jul 2012 23:17:31 +0000 http://thefoodblog.com.au/?p=1621#comment-4534 Great – thanks for the reply. Can’t wait to taste the results!

]]> By: Fouad http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-4533 Fouad Tue, 03 Jul 2012 23:17:21 +0000 http://thefoodblog.com.au/?p=1621#comment-4533 Hey Vicki

I used around 1.5 to 2 tablespoons with a medium sized head of cabbage. Let me know how it turns out.
Fouad

]]> By: Fouad http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-4532 Fouad Tue, 03 Jul 2012 23:15:24 +0000 http://thefoodblog.com.au/?p=1621#comment-4532 Hey Adam. Yes, room temperature and there’s no problem with the cabbage not being fully immersed. You will be able to move things around in a couple of days when the cabbage softens, but I only did that once or twice and the cabbage fermented without being completely in liquid.

]]> By: adam http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-4531 adam Tue, 03 Jul 2012 07:37:57 +0000 http://thefoodblog.com.au/?p=1621#comment-4531 Hey Fouad, thanks for the inspiration! I’ve been meaning to make sauerkraut for ages..

taking your advice i’ve just vacuumed a bag of cabbage and salt (2% by weight) and wanted to check a couple of things:

- did you leave the bag at room temp?

- is it a problem if little bits of cabbage are stuck to the walls of the bag above the main cabbage/brine mix?

thanks!
Adam

]]> By: Vicki http://thefoodblog.com.au/2012/06/how-to-get-the-best-out-of-your-sauerkraut.html/comment-page-1#comment-4522 Vicki Sun, 01 Jul 2012 05:40:21 +0000 http://thefoodblog.com.au/?p=1621#comment-4522 Hi
As I have a vac sealer I will give this a try as I love sauerkraut. What ratio cabbage to salt did you use?
regards
vicki

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