On Sep 25, 11:39*am, Mark A.Meggs > wrote:
> On Thu, 25 Sep 2008 10:18:45 -0700 (PDT), Merryb >
> wrote:
>
>
>
>
>
> >On Sep 24, 5:36*pm, Mark A.Meggs > wrote:
> >> On Wed, 24 Sep 2008 10:31:23 -0700 (PDT), Merryb >
> >> wrote:
>
> >> >I have a quick question for the experts. On Saturday, I started my
> >> >first ever attempt at sauerkraut using the directions in the Ball Blue
> >> >book. According to the recipe, I'm suppossed to remove any scum that
> >> >forms. Am I suppossed to take off the weight & lid and check that, or
> >> >just the liquid on top without removing weight & lid? Thanks for your
> >> >help!
>
> >> The scum will grow on the surface of the brine and will form a ring
> >> around the inside of the container you're fermenting the kraut in.
>
> >> If the weight is completely covered by the brine, there shouldn't be
> >> anything on it to clean off. *The lid shouldn't need cleaning until
> >> the kraut is done.
>
> >> Some techniques I've read suggest using a double-bagged bag of water
> >> as the weight, big enough to cover the entire surface. *This seals off
> >> the brine from air and prevents the scum from forming.
>
> >> Good luck with it! *I should think about making a batch - I'm down to
> >> my last 2 jars.
>
> >> - Mark
>
> >Thanks for your input, Mark. I just haven't seen anything growing yet!
> >The crock came with a heavy wood lid, which was pretty dirty, as was
> >the crock. I soaked them both with hot soapy water with a little
> >bleach added. After scrubbing, I wrapped the lid well in plastic wrap-
> >it seemed weird to submerge a wood lid! I then weighted it down with a
> >clean plastic gallon jug filled with water, and covered the top well
> >with plastic wrap. Hope it works!
>
> I don't use a crock, but as far as I know the wooden disk that keeps
> the kraut pressed under the brine doesn't need to be wrapped or sealed
> in any way. *If it bothers you, you could try to find a plate that's
> the right size. *I use food grade high density polyethylene (HDPE)
> myself - it's not nearly as heavy and won't break (or break a foot) if
> it hits the floor.
>
> If the plastic jug is sticking above the brine, it'll get a ring
> around it too that you'll probably want to wipe off.
>
> You should start to see the scum after 2-4 days.
>
> When the kraut is done, think about trying a batch of fermented
> "kosher" dills.
>
> - Mark- Hide quoted text -
>
> - Show quoted text -

I just might do that- wonder if it'll be too late for cukes by the
time the kraut is done...Oh well, there is always next year!