Thanks
"Ross Reid" > wrote in message
s.com...
> "RichK" > wrote:
>
> >I am trying to make sauerkraut for the first time, and all the recipes I
> >have seen talk about skimming the scum every day. It has been sitting
for 2
> >weeks. After several days, I had a little scum, but nothing after that.
> >Does this mean I have too much salt? I used 3T Kosher salt per 5 lbs of
> >cabbage. I needed more brine to cover the cabbage and used 1.5T per
quart
> >of water. I don't think I screwed up the measurment, but it's always
> >possible. I just expected more activity.
>
> First of all, are you sure it's not fermenting? Kraut does not have a
> very active/visible fermentation like beer or wine. Are you able to
> see any small bubbles rising to the surface? This is where fermenting
> in one gallon glass jars works great for beginning kraut makers.
> Next, the accepted ratio of salt to cabbage for making kraut is 2.25%
> to 2.5% by weight. This is much easier to show in metric:
> 5lb. of cabbage is 2,268 grams.
> Kosher salt weighs 18 grams per Tablespoon
> Therefore, 3T is 54 grams.
> 54/2268*100 = 2.38%.
> Pretty well dead center of the accepted ratio so your salt additions
> were dead on target and you can quit worrying about that part anyway.
> However, many other factors affect sauerkraut production e.g.
> Did you mix the salt and cabbage shreds well?
> Did you then vigorously tamp the mix down so that the cabbage shreds
> were bruised to release juice? Good kraut cabbage should release
> enough juice that the addition of brine is unnecessary.
> Are the cabbage shreds covered by at least an inch, (preferably more),
> of brine?
> What is the ambient temperature where you have the kraut fermenting?
> Ideal is between 66ºF and 70ºF and at that temperature the kraut will
> take approximately 6-8 weeks to finish.
> Much lower than 55ºF and the kraut may not ferment at all and, if it
> does, it will take considerably longer, up to 6 months or more to
> finish.
> Much higher than 80ºF and it will probably finish in less than two
> weeks but, there is a possibility that it will go bad. If it turns
> pink, throw it out. Even if it doesn't go bad, the flavour will suffer
> since some of the main bacteria responsible for the production of
> flavor-contributing esters are greatly inhibited at higher
> temperatures .
> Lack of scum that must be removed is not an indication of no
> fermentation. I've been making kraut for at least 25 years and don't
> recall ever having to remove any scum in all those years.
>
> Hope this has been of some help.
>
> Ross.