Day #11 Bad Fermentation :(

I went to check on my sauerkraut like I do everyday and it has a layer of mold on it! :( I'm not sure what I did wrong. Maybe I let too much oxygen in? I know I didn't let it ferment too long because it says online that it can stay out for weeks...Either way I'm super bummed that it didn't work out. I took a photo of my sauerkraut after mold had formed...

Day #9 Almost Done

Today is the ninth day of my fermentation project. My sauerkraut is getting close, but I'm going to let it ferment longer than 10 days. Yesterday I didn't need to push the cabbage under the liquid, which was a surprise. Today I did need to push the cabbage under the liquid though. It is almost done!

Day #7 One Week Down

Today was a very similar day to yesterday and my sauerkraut is looking great. I bought some store bought sauerkraut today and compared it. My sauerkraut is more crunchy and it seems to be saltier (like I've mentioned before.) I've decided today that I am going to let it ferment until the day we test it and then put it in the fridge for tasting! Can't wait!

Day #6 Basically Nothing Changed

Hey everyone! Today was basically like yesterday. I need to press down the cabbage under the juice again and I added a small amount of water. It smells like sauerkraut. It tastes saltier than I'm used to when it comes to sauerkraut. I think that it is going to take a little longer than 10 days to get to the point where I want it.

Day #5

Today I had to pack down the sauerkraut even more under the liquid. It is really starting to smell, look and taste like sauerkraut. I've noticed that the juices are still there, but they are under the cabbage. Hopefully only 5 days left before I get to try my kraut!

Day #4 Explosion

Today is the fourth day since I punched my fists into small jars in attempt to make sauerkraut. I had quite the explosion in my kitchen this morning, and the lesson I learned is not to fill my jars with as much sauerkraut as I did... Let's just say my mom wasn't pleased with the sauerkraut smell that lingered in our kitchen. I opened up the jars one by one as they each would pop open and spill out juice all over my hands. I decided to put three of the little jars into a big jar and packed it down under the juices. This morning the sauerkraut is really starting to taste and smell like sauerkraut, with an extra crunch to it. The sauerkraut was really bubbly and I can definitely see a difference in the color (it is now whiter.) After picking up the sauerkraut juice that had spread all over the kitchen I decided to place the jars under a towel to see if the darkness and warmth would help with the fermentation process. I guess we will see!

Day #3 A Day Late

I meant to post this last night, but yesterday was the third day of my sauerkraut fermentation! That being said, my first attempt at making sauerkraut is complete! I took one jar of my sauerkraut and tested it. The sauerkraut was still quite crunchy and salty. It is much whiter now than it was before I put it in the jars. It is really starting to smell like the sauerkraut I know and love. I put one jar in the fridge and labeled it "3 days," because I am going to let the rest of my sauerkraut ferment for 7-8 more days. After making this first batch of sauerkraut , I've come to realize that waiting longer is better when it comes to sauerkraut. I can't wait for next week when I get to try out my second batch of sauerkraut. Stay tuned!

Day #2 Below The Surface

This morning I checked on my sauerkraut and all of the containers needed to be pushed under the liquid. It smelled more like sauerkraut (sort of vinegary.) There were a lot less bubbles on the surface and it tasted very similar to what I observed yesterday. I'm excited to test it out when it is all done!

Day #1 Fermenting

 

Hey everyone! Today is day one of my sauerkraut adventure. I've decided to try my sauerkraut two different ways. I'm going to leave one of my jars of sauerkraut in for the minimum of 3 days and the second jar for the full 10 days and see the difference the 7 days will make. So today I went to the grocery store and picked up my ingredients (cabbage, kosher salt, etc.) I decided not to completely follow the recipe (I saw many video’s on making it so I kind of made my own version.)

This Is What I Did:

1.      I started by cleaning out all of the mason jars with hot water to kill all the bad bacteria.

2.      I cut up all of the cabbage and put it into a big bowl.

3.      I added 1.5 tablespoons of kosher salt to the cabbage.

4.      I squeezed the cabbage for approximately 7 minutes.

5.      I packed the salty cabbage tightly into 5 mason jars and made sure all of the cabbage was submerged in liquid.

6.      I closed all of the mason jar tops and placed them in a dark area.

My Observations:

I tasted the cabbage right before I packaged it up and it tasted like salty, soggy cabbage (not as bad as you’d think.) It smelled like salt water and there were many bubbles on top of the container. The cabbage felt firm, but wet.

I took some photos during the process:
                                                                   

Some of my supplies

Chopped cabbage and salt
 

Mixing and squeezing the cabbage

All squeezed together

 

Packing the cabbage in

I made sure the cabbage was covered in liquid
 

The mason jars stored in the dark. And now we wait!!

Fermenting Sauerkraut for my Hot Dogs

Fermenting Sauerkraut:

As I was scanning the internet trying to find something to do for my project, sauerkraut popped up. I decided it was a good idea, because I really like sauerkraut on my hot dogs. Seeing as it's summer and hot dogs tend to be on the menu often, why not make a delicious topping for my dogs. I love the sour taste of sauerkraut and am really excited to make something new. Maybe I'll even bring in some mini hot dogs to test my kraut on. So here's how I'm going to do it...


What I will need:
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
Cutting board
Knife
Bowl
2-quart widemouth canning jar (or two quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth

This is how I'll make it...

Instructions

1. Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.→ Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
5. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
6. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
7. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
8. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
9. Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard and fast rule for when the sauerkraut is "done" — go by how it tastes. While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
10. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

I can't wait to share my sauerkraut with you guys and try your awesome treats!

This is where I found my recipe:

http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124