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!

On Wed 24 Sep 2008 10:31:23a, Merryb told us...

> 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!

Others may do differently, but I remove the weight and lid and then skim. I
re-sterilize the lid before putting it back.

--
Wayne Boatwright

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Countdown till Veteran's Day
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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

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!

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

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!

On Sep 24, 8:36*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.

Instead of bags of water, the recipes in "Joy of Pickling" suggest
that you use excess brine from the first steps, or mix extra brine of
the same proportions of water and salt, so that it doesn't ruin things
if it leaks down into your kraut or whatever.

Either way, I've had good luck with baggies as weights for turkish
pickled cabbage and cukes. If you pull the brine bag out every day or
two and rinse off the surface, it seems to minimize the scum. Another
nice thing is that you can experiment with crocks or pots or jars of
different sizes and you don't need to find weights that fit in every
one of them -- one gallon-size baggie with the right amount of brine
or water inside will conveniently spread out to cover all different
size openings.

"Deidzoeb" > wrote in message
...
On Sep 24, 8:36 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.

Instead of bags of water, the recipes in "Joy of Pickling" suggest
that you use excess brine from the first steps, or mix extra brine of
the same proportions of water and salt, so that it doesn't ruin things
if it leaks down into your kraut or whatever.

Either way, I've had good luck with baggies as weights for turkish
pickled cabbage and cukes. If you pull the brine bag out every day or
two and rinse off the surface, it seems to minimize the scum. Another
nice thing is that you can experiment with crocks or pots or jars of
different sizes and you don't need to find weights that fit in every
one of them -- one gallon-size baggie with the right amount of brine
or water inside will conveniently spread out to cover all different
size openings.

The whole idea about having a bag of water is to create a air lock. and
prevent skimming. every time you remove it it gets a fresh shot of air,
totally defeating the purpose of the air lock . If you must peek , wait
at least a week.
by that time it should be actively fermenting

> The whole idea about having a bag of water is to create *a air lock. * and
> prevent skimming. every time you remove it it gets a fresh shot of air,
> totally defeating the purpose of the air lock . * If you must peek , wait
> at least a week.
> *by that time it should be actively fermenting

The problem I have is that one or two little shreds of cabbage or
whatever inevitably float around the edge of the baggie, and then
those bits start to rot. It's hard to establish an airtight seal when
there's gas coming out from the fermenting veggies. In fact, if you
had an airtight seal, like just putting all the veggies and brine
inside a baggie and squeezing all the air out, I assume the build-up
of gases would make the bag pop. Or at least you'd see a bunch of gas
inside the baggie, and the veggies would come in contact with it.

I'll try to leave the bag in for longer periods and see if it changes
the flavor, but I'm going to have a hard time with those little shreds
floating around the edges and rotting.

On Sep 29, 3:55*pm, Deidzoeb > wrote:
> > The whole idea about having a bag of water is to create *a air lock. * and
> > prevent skimming. every time you remove it it gets a fresh shot of air,
> > totally defeating the purpose of the air lock . * If you must peek , wait
> > at least a week.
> > *by that time it should be actively fermenting
>
> The problem I have is that one or two little shreds of cabbage or
> whatever inevitably float around the edge of the baggie, and then
> those bits start to rot. It's hard to establish an airtight seal when
> there's gas coming out from the fermenting veggies. In fact, if you
> had an airtight seal, like just putting all the veggies and brine
> inside a baggie and squeezing all the air out, I assume the build-up
> of gases would make the bag pop. Or at least you'd see a bunch of gas
> inside the baggie, and the veggies would come in contact with it.
>
> I'll try to leave the bag in for longer periods and see if it changes
> the flavor, but I'm going to have a hard time with those little shreds
> floating around the edges and rotting.

Interesting! I've been checking the crock daily, but still don't see
any scum- maybe I need to look a little harder...I also am kinda
afraid to take off the lid- don't want to infect it with anything, so
I guess I'll just keep doing what I'm doing. It should be done around
the huckleberry liquer I'm attempting! Thanks for your input, and I'll
watch the shreds- I have a few "floaters"!

"Mark A.Meggs" > wrote in message
...
> 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

The double bag method works great. The second bag is a condom incase the
inside bag leaks.
I have a haarsh crock it has a air lock and keeps mold and yeasts from
growing