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Ellen Wickberg
 
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Default Sauerkraut not fermenting

in article ipKbc.2489$J56.1697@edtnps89, Bruce at
wrote on 3/4/04 7:28 pm:

> Sauerkraut can be made with much less salt than orthodox sources quote.
> I've been making it for 20 years with just as much salt as tastes right and
> doesn't make it taste too salty to eat raw from the jar.
> The odd jar goes off but not many.
>
> I grow my own organic cabbage though, and normally process them the day they
> are picked and I am sure this is a factor in my
> success. The fresher the cabbage is the more lactic acid bacteria there will
> be present on the leaves.
>
> The book I have, "Making Sauerkraut and Pickled Vegetables at Home", has in it
> a method for making sauerkraut with no salt at all.
>
> The amount of skum is only an indicator of how fast the kraut is being
> consumed by spoilage organisms.
> Made in an enviornment that excludes oxygen sauerkraut never developes skum.
> The amount of CO2 gas generated by the ferment would be a better indication of
> its vigor.
>
> Regards, Bruce
>
>
>
> From: "Bob"
>
>> RichKRichRicohReichRetchRoach 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
>>> lbslobslibslabsBsls 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 measurmentmeasurementmeasurements,
>>> but it's always
>>> possible. I just expected more activity.
>>>

>>
>> You didn't use nearly enough salt. Five pounds of cabbage should have
>> about 1/10 pound of salt. I'm not sure what to expect at the ratio you used.
>>
>> Best regards,
>> Bob

>
>

Who is the author of your book?
Ellen