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Easy 5 Step Raw Sauerkraut Recipe Using a Harsch Fermenting Crock

Most people find the idea of making fermented vegetables at home intimidating. Hygiene obsessed, our society has built-up an intense fear around doing anything with (gasp) bacteria! The bubbles, the smells- I completely understand. For a long time in my traditional cooking practice I avoided doing any of my own fermentation, instead sneaking measely scoops of sauerkraut and samples of cultured condiments from my more experienced and wiser friends whenever I could. However, it turns out that fermentation is actually extemely simple (and even enjoyable) to do! All it really takes is some getting started. And as for the myths about poisoning yourself with evil bacteria from cabbage-gone-wrong, trust me- you will know if something isn't quite right and then you just try again. I have found that with the right gear it is nearly impossible to mess up, and you can fall into a rhythm of having some kind of nutrient-dense deliciousness abrewing nearly all the time. Enjoy this easy five step recipe for classic raw sauerkraut using a fermenting crock.

Fermenting Crock2

When making sauerkraut, or any fermented dish for that matter, absolute purity and cleanliness is key. This rule stands for both the ingredients and the vessel they will be fermented in. By selecting only the most beauitfully robust and organic vegetables, as well as an impeccable mineral-rich salt and purified water (chlorine wreaks havoc with the fermentation process), your ferments will be delicious tasting nutrient powerhouses. While people use a range of containers in which to store fermenting vegetables- everything from plastic buckets to mason jars- traditional stoneware crocks are truly the gold standard. Although somewhat less common to find and a bit more pricey than alternatives, they follow an elegant age-old design with features that enable large quanitities of vegetables to be fermented cleanly and effectively. The Original Harsch Stoneware Fermentation Pot includes a lid with an air-tight water sealing system and a two-piece weighting stone that applies the proper pressure for fermentation. This particular patented crock is made of stoneware, baked at 2200° and covered with a lead-free glazing. It wipes clean easily and hardly absorbs any water, thus preventing mold and film-forming yeasts which can significantly alter the preservability of the vegetables. Making fermented vegetables is so awesome that I recommend getting started with whatever means you have. But if you are seriously considering making fermented vegetables on a regular basis, a high-quality stoneware crock is a beautiful piece of equiptment you may want to invest in. 

Basic Raw Sauerkraut Recipe

1. Remove outer wilted leaves and center stalk from the cabbage. Be sure to save the large outer leaves as you will be using them later. With a knife or a food processor, chop or shred the cabbage into a large dish. The cabbage can be shredded finely or coarsely, according to your sauerkraut munching preference.
2. Measure out your sea salt and place aside in a small dish. In general, you will want to use about 3 tablespoons of high quality salt for every 5 lbs of cabbage. 
Celtic Sea Salt2
3. Place one layer of the shredded cabbage into the fermenting crock, add some of the salt and stamp down firmly (using fist or pressing with a flat tool such as a potato masher). Continue to press until the juice (or cell sap) is released from the cabbage. Depending on the age of the cabbage that you are using, it may take some time for the salt to draw out the juice. Repeat this process of layering cabbage, salting and pressing until the crock is filled to 4/5 of the way to the top at maximum.
Fermenting Crock Cabbage
4. Take 2 of the large outer cabbage leaves which you saved from before and lay them over the cabbage and juice. Next, place the two weighing stones into the crock, pressing them down slightly so that the juice begins to rise. If there is not at least 3-5 cm of the juice and salt brine covering the weighting stones, pour some boiled and cooled salt water (make it at a concentration of about 2 1/2 tsp per 1 L of water) into the crock such that the stones are submerged.
Fermenting crock stones
5. Place the lid securely onto the crock and fill the surrounding water groove. This creates an incredible airtight seal that allows the lactic acid to work to its maximum capacity without the formation of undesirable film-forming yeast.
fermenting crock water
Your work is now mostly done! Time to relax and let those busy microbial organisms do their work. Leave the crock at room temperature (about 68°-72° F) for about 2-3 days. During this time, you will begin to notice a pleasant gurgling or bubbling sound. No, its not the faucet dripping again...this funny sound is a sign that the fermentation has started. At this point, move the crock into a cool place in your home, somewhere that stays bewteen about 60°-64° F. Although it is tempting to take a peek at your sauerkraut experiment to monitor the fermenting process, it is important that the lid of the crock pot stay put until adequate fermentation has taken place. Also be sure to monitor the level of the water seal as it may evaporate during this time. Take care to add water as needed so that the seal remains intact and no dust, molds or other undesirable items find their way in.
Within 4-6 weeks, your wonderfully pure sauerkraut will be ready for eating. Check back with us to see our final product too!
Find this post on Kelly the Kitchen Kop's Real Food Wednesday and Frugally Sustainable's Frugal Days, Sustainable Ways


is it possible to use less salt if you use an inoculant?
Posted @ Friday, October 19, 2012 1:51 PM by steve
I also have a 2 gal Harsh crock.I used for the first time after using lg pickle jars for 2 to 3 yrs.I used directions from Nourishing Traditions:3 days room temp then to low or in my case middle of fridge.Should I change to the 4 to 6 wks recipe?
Posted @ Saturday, October 20, 2012 6:53 AM by mike quinn
Hi Steve, 
Many recipes call for the use of whey, in which case you are certainly able to use less salt. When you use an inoculant the exact salinity of the environment becomes less important in ensuring selective microorganism growth.
Posted @ Monday, October 22, 2012 11:36 AM by Kayla Grossmann
Hi Mike, 
There are many different ways to make sauerkraut- the method you use is truly a matter of timing and preference. The advantage of using a longer recipe is that sauerkraut becomes more nutrient rich with age as different compounds are denatured and others built. The airtight system of the Harsch crock allows for a safe and effective fermentation process during this time.
Posted @ Monday, October 22, 2012 11:43 AM by Kayla Grossmann
Thanks! Also, I use less salt as much as possible, for my hypertension. Nice Article!
Posted @ Tuesday, October 23, 2012 4:34 AM by Mike Carlson
I just started my first batch of sauerkraut in a Harsch crock, left in on the kitchen counter and started bubbling within 24 hours. I left it there for the first week and we noticed a foul odor coming from the crock. I then moved it to the cooler garage and it really smelled in there. What did i do wrong?
Posted @ Monday, July 22, 2013 12:31 PM by Stefano
Hi Stefano, 
While making sauerkraut in the crock is simple, it can take a little bit of troubleshooting and figuring out. It should have a distinct smell to it, but not a foul odor.  
A few things to keep in mind:  
- If it is hot where you are in the Summer, be mindful to keep the sauerkraut at 68-72 degrees F initially and then after just 2-3 days move into cooler temps 
- Make sure you have enough brine covering your weighing stones 
- Check to see that your salt is not iodized, as this can interfere with culture growth 
- Continually fill up water rim around the crock so that the seal stays intact when the cover is on 
I would clean out your crock and give the recipe another try until you get satisfactory results. Good luck! Hope that helps.
Posted @ Wednesday, July 24, 2013 1:54 PM by Kayla Grossmann
Has anyone had problems with mold growing in the water seal. The first time we used it there was not mold. But the 2nd time there was mold in the water seal and now again. Any ideas on how to prevent this?
Posted @ Sunday, August 11, 2013 4:36 PM by Lorna Henschke
I have started my sauerkraut according to the instructions in this article. I have left my crock at room temperature for 4 days and still have not heard bubbling or gurgling. Is this normal? I am moving my crock to a cooler temp. location this evening. I hope my kraut is cooking alright.
Posted @ Thursday, September 05, 2013 3:13 PM by Tracey
The "bubbling/gurgling" is more like an ocassional "burp". Which seems to subside after a week (approximately). At least in my case. My issue is: the water level, in the airlok, seems to change with the barometric pressure, ie, high pressure can force the visible water level quite low. My fear is that the water (tap)used to fill the airlok may have inflltrated the brine. Has anyone had this issue?
Posted @ Tuesday, September 24, 2013 8:12 PM by Steve
I just bought a sauerkraut crock and hope it will be OK to transfer my 2-week "cooking" kraut that is currently in a less perfect crock with a bowl and rocks on top to the lovely new brown-with-wts-etc crock. Or, as it is doing well, should I leave it be (BTW, there are no wts on the kraut directly now). Please advise and thanks!
Posted @ Thursday, October 03, 2013 2:44 PM by Cookie
Hi Cookie,  
If it is doing well, I would just leave your kraut as is and start a fresh batch in your awesome new crock. Hope you enjoy!
Posted @ Thursday, October 03, 2013 3:56 PM by Kayla Grossmann
In regard to my post, Tuesday, Sept 24. After 4 weeks I removed the lid on my Harsch crock and I was correct. The water from the airlok had syphoned into the kraut and had totally filled the unit. The kraut smelled ok, no mold was present, but the flavor was very bland, to put it best. Not only bland but very firm, as if fermentation had ceased. I transfered the kraut to jars and they are now in the refrigerator, hopefully to complete the fermentation process. Any feedback or thoughts would be appreciated.
Posted @ Thursday, October 03, 2013 7:43 PM by Steve
Once you start eating the sauerkraut, can you replace the crock lid and water seal, or do you remove it all at once?
Posted @ Monday, October 14, 2013 6:35 PM by stan beck
So I have been making saurkraut for years. I used to use a food-safe 5-gallon bucket, with a dinner plate weighed down with a jar of water, all covered with a pillow case. What a mess. And had a few failures. Then I invested in a Harsch crock. It is almost impossible to screw up if you follow the directions. Last year the kraut was a bit salty, so this year I religiously weighed the cabbage and got the right amount of salt. From experience, here are some important tips. Shred the cabbage finely. I use an electric slicer. Too thick of pieces will not release enough of whatever-it-is that makes it ferment. Use pickling salt or at least non-iodized salt. The only way to make sure the salt is the correct amount is to weigh the cabbage. I know, it sounds like a bother but worth it. Make sure you punch down the cabbage in the crock to get the juice flowing. Don't let the lip dry out. Check it every day. Don't open it! I left mine on my counter for 6 weeks even though the weather was often in the 80's. I guess I should have put it in the basement, but there is no way I could have lifted and carried it, so just left it there. Result was the most beautiful batch of saurkraut. I tasted it, and it had just the right amount of sour and salt. I then canned it - got 2 dozen pints.
Posted @ Tuesday, October 22, 2013 11:24 AM by Georgia Vallejos
Hi Steve, The lip is designed be high enough to prevent water from seeping in and diluting the brine. However, I have heard of other people expressing the same concern with a suction due to barometric changes. Be sure that you are filling the crock up adequately with veggies and brine, so as not to leave too much space at the top. Another trick that some use is to pull up gently on the lid when you notice the levels dip- just enough to allow some water to flow back in. You might also find this forum helpful: 
Fermentation Support Forum
Posted @ Wednesday, October 23, 2013 12:39 PM by Kayla Grossmann
Hi Stan! As soon as your ferment has been out for an adequate amount of time, you can go ahead and remove the kraut all at once and place in jars so that your crock is free to make another batch.
Posted @ Wednesday, October 23, 2013 12:42 PM by Kayla Grossmann
Hello Georgia! Thank you for taking the time to share your experiences with us. Your comments and tips are very helpful. It also makes me so very happy to know that you enjoyed a fabulous batch of this incredible, lively food!
Posted @ Wednesday, October 23, 2013 12:44 PM by Kayla Grossmann
Hi Kayla, 
When you say to put the Kraut into a jar - can you give a little more detail about what that means. I assume that you are talking about a mason jar - what about refrigeration needs?
Posted @ Wednesday, October 23, 2013 12:45 PM by Stan Beck
Lorna - You can put a few drops of bleach in the lip as long and you make absolutely sure that none of that water gets into the kraut. Stefano - Saurkraut does smell pungent. I noticed that for the first week that mine sat on the counter, I could faintly smell it even with the airtight lid. After that first week, I didn't smell it anymore. Either it stopped smelling or I got used to it - ha-ha. There is almost no way to mess up in a Harsch crock. I mean, you can get the kraut too salty or not salty enough, but for it to actually rot or mold, you would have to have not kept the lip filled. Kayla - thanks!
Posted @ Wednesday, October 23, 2013 1:16 PM by Georgia Vallejos
Hello again Stan! Yes- I apologize for my vagueness. In fact, this should probably be info included in the blog as well!  
So really, in thinking about this a bit further, you have options when it comes to preserving. The first is to simply scoop out all the sauerkraut from the crock after the 4-6 wk ferment, and place in jars or bowls. Cover and keep all in the refrigerator until you have had a chance to enjoy. When you place the kraut in the refrigerator you are stopping the fermentation process- thus the flavors and probiotic levels will be preserved as is.  
The other option is to take out just a bowl- or jarful of the sauerkraut at a time to keep in the refrigerator. You then replace the weighing stones, reseal the brim of the crock with water and allow the rest to continue to ferment. In cooler temps, the kraut can stay fermenting in the crock for months on end- although it will eventually turn mushy and bland, at which point you want to start over with a new batch. You will want to make sure that each time you disturb the crock to take out a few scoops, you repack the remaining veggies tightly and add enough salt water brine to cover if it has evaporated. It may take more effort, but with this method, you are able to enjoy the continually maturing flavor of the kraut with passing time.  
I hope that is helpful! Don't hesitate to ask any other questions you may have.
Posted @ Wednesday, October 23, 2013 2:09 PM by Kayla Grossmann
This is my 1st time at making sauerkraut. I've had the kraut fermenting for 10 days and am concerned that brine might not be covering stones. Can I check or will that kill the fermentation process. Also, can water rim be covered with Saran Wrap to keep water from evaporating while I am away for a week? Crock is being kept at temp of 65-70 degrees.
Posted @ Monday, November 11, 2013 10:40 AM by Marilyn
If the brine was covering the kraut when you first put it in, and you didn't let the rim go dry, then just trust that the kraut is still covered, as it can't evaporate. I have never tried covering the rim with saran wrap, but I can't think of a reason that it wouldn't work, especially after 10 days as it will be done expelling gas through the water.
Posted @ Monday, November 11, 2013 11:34 AM by Georgia Vallejos
Hi Kayla,I use whey and sea salt in Harsh crock when fermenting my beets and sauerkraut as Nourishing Traditions cookbook.After the 3 days I put in fridge.Even with this method fermenting stops?
Posted @ Tuesday, November 12, 2013 9:33 AM by mike
How long before you should hear the sounds of air bubbles escaping, I just put some cabbage in the harsch crock, its been around 30 hours.....no plop, no bubbles getting out......
Posted @ Tuesday, November 12, 2013 12:43 PM by pasquale
Just tried a batch of kraut after leaving it ferment for 6 weeks. More of the "sour" flavor I'm looking for but I seem to think that the salt (Mortons canning salt) is adding its own signature to the kraut. I'm making my final batch of the year today and will be using the same ratio of salt to cabbage but am going to add pieces of Granny Smith apple to the mix. Anyone try that method?
Posted @ Tuesday, November 12, 2013 2:24 PM by Steve
Hi Mike, 
The use of whey is slightly different, because it involves directly culturing the kraut with lactic acid producing bacteria. Thus, the fermentation process occurs more rapidly than when salt is used alone and needs less time at room temp. Although the growth and proliferation may slow significantly, bacteria in whey can continue to ferment at temps as low as 38 degrees F. That is why you see a slow maturation in sauerkraut that has been lacto-fermented even after it is placed in the refrigerator.
Posted @ Wednesday, November 13, 2013 8:03 AM by Kayla Grossmann
Hi Pasquale, this being the first year I've done kraut I'm definitely not an expert but when I've made kraut when the temps were much warmer (mid to high 70's) I've heard burps within 8 hours. The batch I started yesterday has been silent for roughly 20 hours now. I hope it's because the cooler temps (68-70) have slowed the fermentation process. Hope that assumption is correct.
Posted @ Wednesday, November 13, 2013 9:59 AM by Steve
Thank you for info on whey and refridgeration! Now,do you think it's ok to leave in Harsh crock longer if I would like it better or stay with 3 days and fridge?
Posted @ Wednesday, November 13, 2013 3:01 PM by mike
Hi Mike! There is no exact science with fermenting, so if you prefer the taste of a longer ferment give it a try! Just be careful as whey ferments are more susceptible to mold and may result in mushy veggies if left too long. You will definitely know if your kraut has gone bad however as the smell will be foul.
Posted @ Thursday, November 14, 2013 6:26 AM by Kayla Grossmann
Hi Pasquale! The bubbles can take up to 3 days to start- and this is all variable by temperature of your house, the season etc. Also, because the bubbles make just an occasional sound and are not visible, some people don't even notice they have started. Keep us updated, and let us know what happens in the coming days!
Posted @ Thursday, November 14, 2013 6:30 AM by Kayla Grossmann
Hi Steve! It is certainly true that different salts will add a particular character to the kraut. Although I haven't tried the kraut with apples myself, the combination sounds delicious!
Posted @ Thursday, November 14, 2013 6:35 AM by Kayla Grossmann
Hi! I just started my first batch. I just read that the veggies should fill most of the crock? I got a large crock, its 15 liter. and I put in only 1.5 cabbages. There is a very large air space. Am I going to have a problem? I didn't realize it was so big when I ordered it online. I also put in whey, does that mean I need to check it earlier than 4 weeks?
Posted @ Sunday, November 17, 2013 1:09 PM by Jody Di
Hi Jodi, I have a 10 litre crock, being an impatient person I started my first batch early, didn't have enough cabbage to fill to 4/5's (lucky if it was half full)and did have some mold growing after 4 weeks. Not liking the mold and an "off" odor I pitched the whole works. I've done 2 batches since, filled to capacity and had no issues. Don't know if adding more salt water to the mix will help but it may not hurt to try.
Posted @ Sunday, November 17, 2013 2:51 PM by Steve
Georgia, What was the ratio for weighing the cabage and the salt. I 
do not want to over do the salt either. Thanks for your help this is a first time for us.
Posted @ Thursday, November 21, 2013 2:18 PM by Sandra King
Merry Christmas. just received my fermentation crock.
Posted @ Thursday, December 26, 2013 10:25 AM by CHRISTINE HAYMAN
It was too much to shred 8 cabbages for the 2 gal Harsh crock.I think I will stay with 6.Also along with whey and sea salt as in Nourishing Traditions book I added 1/2 red onion and 2 garlic bulbs.Very happy with results!
Posted @ Friday, December 27, 2013 8:47 AM by mike
Just received a Harsch and followed the directions last night. Looking forward to the results. Have you tried heirloom cabbages such as Filderkraut?
Posted @ Friday, December 27, 2013 10:43 AM by Jeff Covington
Got a large pot for Christmas with no instructions with a water seal lid. Can I fill it only half way as long as the stones are covered or do i need to be concerned about to much air in the pot? Help I am new at this.
Posted @ Friday, December 27, 2013 4:58 PM by Tony
Jeff, I've tried several types of cabbage and have had the best results using Filderkraut. These heads can get huge, I had one that hit 25 lbs.
Posted @ Saturday, December 28, 2013 8:10 AM by Steve
Thanks for the recipe! I just used my crock for the first time. Waited 6 weeks. Tasted the cabbage from the top and we loved it just thought it tasted less sour to what we were used to (professionally made traditional sauerkraut). However when I started scooping it out to transfer to jars, the lower the cabage the more grey/pinkish in colour it was. I used white cabbages. The top layer was nice and yellow like normal sauerkraut. But what's gone wrong at the bottom of the crock?!! 
I think it tastes a bit different too. 
Any ideas what's gone wrong?
Posted @ Monday, February 03, 2014 1:48 PM by Claire
Salt to cabbage ratio should be 3 tablespoons salt to every 5 pounds cabbage. Claire, I can only guess, but it sounds like it wasn't ready yet, or the salt ratio was off. Did you layer salt and cabbage, or just put all the salt on top? Some here have said that they put the crock in a cool place, even the fridge. I leave mine on the kitchen counter in a 75 degree house. The cooler the crock, the longer it takes to ferment.
Posted @ Monday, February 03, 2014 2:07 PM by Georgia
Thanks for your reply Giorgia. I did use that ratio and mixed all the salt in throughout. I'm sure it was ready. Something went wrong from the bottom up otherwise it wouldn't have gone a funny colour. I kept it at room temp for 1 week and then transferred it to the coldest part of my house for 5 more weeks. It wouldn't have been much colder than 64 F though. 
I'm trying my 2nd batch now hoping it will turn out well this time. Just want to be more accurate this time. How much would 1 tablespoon of salt weigh? Also, I'm struggling to get enough juices out of the cabbage. Been working on it throughout the day and still the juices are not rising to the top. I'm getting worried this will be another failed batch!!
Posted @ Wednesday, February 05, 2014 11:24 AM by Claire
Oh dear - I am sorry. I can't imagine what could be wrong as it always works slick enough for me. Are you shredding the cabbage thin enough? My recipe book says about the thickness of a dime. I'm not that patient, but I shred it as thin as I can. So I put a layer of shredded cabbage in the crock, sprinkle the salt in, and then punch down with my fist. My fists are tiny and I'm not very strong, but it still works. By the time I shred the next layer and get it in the crock, the first layer is starting to get sloppy with juice. Maybe because I get my cabbages from the farmer's market, right out of the field. So my guess is that you aren't shredding it fine enough, or using not-fresh, rather dry cabbages?? I just don't know.
Posted @ Wednesday, February 05, 2014 11:36 AM by Georgia Vallejos
By the way, I leave my crock on the kitchen counter for the whole 6 weeks, and that is in August. Of course, with the air conditioning, it is probably a consistent 75%. I know we have all been taught the importance of refrigeration, but in this case, cool or inconsistent temps is not a good thing. 
Just a side note: when you cut your cabbages, did you get juice on your cutting board? Because I do. If your cutting board is dry after shredding the cabbage, that would be an indication that they are too dry. You should be able to still use it, just have to make up a brine to put over it. See the Hersch instruction book that came with your crock for the water/salt ratio.
Posted @ Wednesday, February 05, 2014 11:49 AM by Georgia Vallejos
My husband got back from work and worked on squeezing the cabbage. He managed to get more juices out. 
I wonder if the problem is inconsistent temperature in my house? It's winter and the heating comes on and off throughout the day. I had it in the loft though where there is no heating. 
Any idea about how much 1 T salt weighs? 
I did get some juice on my chopping board from the cabbage. I used a food processor for the slicing and it was thin. I think my cabbages are not that fresh and I did have them a week before using them! I leave this batch and hope for the best.
Posted @ Wednesday, February 05, 2014 12:50 PM by Claire
No, I have no idea how much a tablespoon of salt would weigh. I just weigh the cabbage, and measure out the salt.
Posted @ Wednesday, February 05, 2014 1:07 PM by Georgia Vallejos
Contrary to what everyone else has said, I don't keep my crock in a cool place. I think it has to be room temperature to do it's thing. Wish I could post a picture here of my last batch - it was a beautiful sight.
Posted @ Wednesday, February 05, 2014 1:12 PM by Georgia Vallejos
Cut and paste in your browser: 
Posted @ Wednesday, February 05, 2014 1:25 PM by Georgia Vallejos
We just opened our first batch made in the crock. It sat for 4 and 1/2 weeks. It smells good but it had a small layer of white film floating on top which lifted out as one piece. 
the liquid was clear 
is the white film a problem, is it safe or is it natural. 
I ate a small bowl and haven't died yet, LOL 
Second how long will it keep in sealed jars in the fridge
Posted @ Wednesday, February 26, 2014 4:25 PM by Scott Turner
Mine usually has the same film on the top. Apparently it isn't a problem, as I haven't died yet, either.
Posted @ Thursday, February 27, 2014 8:40 AM by Georgia Vallejos
The white film is not a problem, it is formed as far as I know, when air gets to the kraut while it is fermenting. Most people just skim it from the top of the crock and dispose of it. But, it is safe to eat and will not harm you.
Posted @ Tuesday, April 22, 2014 12:42 PM by James Thomas
Just got my Harsch pot in the mail today, and no instructions, so here I am, reading through everyone's posts. I see over and over again the need to keep the cabbage cool and then cooler. I live in Hawaii, and cannot control the temp. Temps range from 60's in the am to high 80's at my house. Before I start, any suggestions? I don't have room in my fridge for the pot.
Posted @ Wednesday, April 30, 2014 9:26 PM by Theresa Byrne
Theresa, I live in FL and I keep mine in my pantry. I keep the A/C or heat at about 70-72. Made kraut 5 times so far, and never had a problem with the temperature.
Posted @ Wednesday, April 30, 2014 9:41 PM by James
If I want to add dill or onion or apples at what point in the process are they to be added  
would their addition require more or less salt
Posted @ Friday, August 22, 2014 1:10 PM by MaryAnn
MaryAnn, you should add them when you are adding the cabbage, it should not require you to change the amount of salt. 
Posted @ Friday, August 22, 2014 3:53 PM by James Thomas
Kraut and pickle beans should be made when the zodiac sign is in the head. If you make it when the sign is in the bowels or feet it has a really foul smell. I have done my for years by the signs and never have any odor. If you plant potatoes when the sign is in the feet, you will have little toes all over the potatoes when you dig them.
Posted @ Sunday, August 24, 2014 7:50 AM by Margaret Campbell
Just 'sealed' my 15lt. Harsch pot first batch of cabbage...soon to become kraut:) hoping it works, no manual, just allyour blogs...so added garlic and onion and did 1 T kosher salt to 4 lt. water, covering the stones by 2-3 cm...I also used one red cabbage to 4 green, should end up an interesting colour, was that okay? TY for all the questions and answers!!!
Posted @ Monday, August 25, 2014 10:28 PM by Cherie
Oops, I meant to say 1T salt to each litre of water
Posted @ Monday, August 25, 2014 11:05 PM by Cherie
I made pickles in my crock and the water used to seal after the lid was placed on became moldy looking? What did I do wrong and are the pickles still edible? They have been in the crock for approximately two weeks.
Posted @ Wednesday, September 03, 2014 2:24 PM by Trudy
Well here it is 13 days later...from doing some more reading and talking to fellow 'krauters', decided to take a peek at the very pink kraut:) and do a taste test as it seemed to have also lost its 'burps'....it is supremely wonderful, lightly tangy. I am thrilled to say the least, and took out a couple jars to refrigerate the evened out the rest of the kraut, tamped it down and replaced the leaves and stones to allow it to continue doing it's thing. As it gets lower, (eating it) then eventually will take it all out and start a new batch so I'm never without kraut...maybe I should do pickles next! ty everyone for all your help!
Posted @ Saturday, September 06, 2014 6:38 PM by Cherie
I read that there are 3 stages fermented cabbage goes through with the second stage turning into vinegar, and that (about 3 or 4 days) is when I pull it out because the visual action (looking through glass) is done.  
According to the article that is just stage 2 when it's just vinegar and leaving it for a month gets rid of the vinegar and tastes even more sour. I get heart burn from my cultured cabbage and I'm wondering if leaving it in for a month or so might cut back on some of the acid/less vinegar, or would it just make it worse?  
I have a neighbor's German crock thinking about trying the full month thing but not sure if it might make things worse on the ole stomach. Thanks.
Posted @ Tuesday, September 09, 2014 10:43 PM by Frank
I read that there are 3 stages fermented cabbage goes through with the second stage turning into vinegar, and that (about 3 or 4 days) is when I pull it out because the visual action (looking through glass) is done.  
According to the article that is just stage 2 when it's just vinegar and leaving it for a month gets rid of the vinegar and tastes even more sour. I get heart burn from my cultured cabbage and I'm wondering if leaving it in for a month or so might cut back on some of the acid/less vinegar, or would it just make it worse?  
I have a neighbor's German crock thinking about trying the full month thing but not sure if it might make things worse on the ole stomach. Thanks.
Posted @ Tuesday, September 09, 2014 10:45 PM by Frank
My German fermentation crock was delivered today. My kraut making has always been in Mason jars until now. Several questions...1-I have no basement and my crock must stay on my counter the entire time. Sometimes the temp in my kitchen is 86. Will this be a problem? 2 - I made farmer cheese and saved the whey and froze it. Can I use this in place of salt? I have 2 quarts of it. 3-My crock is a 10L and deep. Is it a problem to mix and pound my kraut in a basin, then put it into the crock? Finally, I am so glad I stumbled across this blog. Reading all the entries and responses has been extremely helpful. THANKS!!!
Posted @ Friday, September 12, 2014 8:03 PM by Judy
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