Homemade Sauerkraut question

[Briar Friar]

It my first go at sauerkraut. 2% salt by weight of 53 oz cabbage and a carrot

Im using a large Mt Olive pickle jar. It has a metal lid. I gather fermenting in metal containers is chemically unwise…acidity will eat metal and all.

I cant find a plastic lid to fit so I loose fitted a plastic sandwich bag over the jar opening and loose secured the metal lid on top. Im going for a self burping set up.

Yall think itll ride and be just fine?

My idea for an alternative lid is simply the plastic bag and a rubber band around the opening.

What say Yall?

[tpack]

I fill a gallon freezer bag with water and place on top of the cabbage. Any gasses will escape and no oxygen gets to the cabbage. I`ve used this method several times and had great success. I let it ferment for at least 3 weeks and it has never had a funky smell. I actually have some in the refrigerator now that I made a few months ago. Taste just like the day I finished fermenting it. Good stuff.

[sharpstick35]

i have a 5 gallon stone crock with weights and a wooden lid. the weights keep it all below the water line. i usually season with caraway seeds and a shredded apple.

[PYBUCK]

No thank you!!! I put that right up there with eating guts and internal organs from wild game.

[Huntergirl723]

It my first go at sauerkraut. 2% salt by weight of 53 oz cabbage and a carrot

Im using a large Mt Olive pickle jar. It has a metal lid. I gather fermenting in metal containers is chemically unwise…acidity will eat metal and all.

I cant find a plastic lid to fit so I loose fitted a plastic sandwich bag over the jar opening and loose secured the metal lid on top. Im going for a self burping set up.

Yall think itll ride and be just fine?

My idea for an alternative lid is simply the plastic bag and a rubber band around the opening.

What say Yall?

It'll be fine. I pickle cukes in that same jar with metal lid and it even seals.

[Briar Friar]

I fill a gallon freezer bag with water and place on top of the cabbage. Any gasses will escape and no oxygen gets to the cabbage. I`ve used this method several times and had great success. I let it ferment for at least 3 weeks and it has never had a funky smell. I actually have some in the refrigerator now that I made a few months ago. Taste just like the day I finished fermenting it. Good stuff.

]

Awesome! Ive got the same already in the jar… a gallon freezer bag filled with water to keep the cabbage submerged below the brine. I never thought to just let that ride as the lid.

Thanks for everyones input.
Yall have a great day and God bless!

[Strummer]

Check out the pickle pusher . Buddy of mine makes them . Works great for small batch ferments.

[White Falcon]

I do like, Sharpstick.

[TexasBob]

Fridge or sitting out? I need to try this

[dustoffer]

Boy does that ever bring back memories of Aunt Goldie’s big crockpot full of fermenting kraut—as I remember she just set a plate on top of the crock, but I have no memory of what might have been under it. Anyone drink kraut juice out of the crock?

[tvc184]

Now just add some garlic, green onions, red pepper flakes, ginger and sugar and you can have kimchi…..

[SaltwaterSlick]

Now just add some garlic, green onions, red pepper flakes, ginger and sugar and you can have kimchi…..

This right here!! Love me some kimchi!!

[sharpstick35]

I have several round stones that fit nicely to weigh everything down. I also make fermented pickles and garlic in it.

[tvc184]

This right here!! Love me some kimchi!!

My wife made meat and kimchi pancakes tonight.. Great stuff…..

[mjhaverkamp]

I use a kimchi fermenter for my kraut, works great