Why my saurkraut is not crisp?

[greeninlosangeles]

I am making saurkraut, but it is not crisp as I like it. Did I grate it too small? did i pound it down too much?

[Lucinda]

i've never had or seen crisp saurkraut before...

how interesting...

[Linda1970]

Did you put salt? Salt draws out the water in cabbage, making it crispier. I made 2 batches of sauerkraut in the last 1 month for the first time, and they both came out successfully: cripy, flavorful, without any slime or mold on top. :D

[levamssg]

My first batch came out soft. Idid put in some salt, but very little. I added apple juice, so it is sweet instead of sour. It's different - but good. Oh, and it's pink ... (added some red cabbage).

[greeninlosangeles]

Thank you - that is, I read now in Mother Earth News the same - the more salt-the crunchier it stays. Oh, well, I do it without any salt at all now(I try to be salt free), so I will learn to love it this way.

[Jackie1995]

I'm a bit confused on the whole sauerkraut thing - I thought the cabbage had to be fermented to be called sauerkraut, and it's done the old fashioned natural way with salt. No vinegar.

So, if it's not fermented using salt, is it kraut? Hmmmm.

I was thinking of making some, but never followed the thought through to action.

Hmmm. No salt sauerkraut. I'll have to research that!

[tvillemom]

I want to make saurkraut, but I'm scared. Scared of poisoning myself, the stink in my kitchen..... :rolleyes: Can someone help me with my fear?
Wendi

[Linda1970]

I want to make saurkraut, but I'm scared. Scared of poisoning myself, the stink in my kitchen..... :rolleyes: Can someone help me with my fear?
Wendi

Ill try, but I need to ask 2 question:
When you say poisoning, do you mean mold?

What will stink?

[Lay-Lay]

I make it all the time. I never use salt. It is sooooo yummy. Never had any odor in my kitchen. I sure haven't ever poisoned myself, LOL! I always have a little mold on top, but its no big deal. I just scoop it all out and discard it. No biggY!

[tvillemom]

I guess I'm afaid of mold. So if mold grows on the top, just scoop it off and eat it anyway? I also read in one cookbook that you should put your fermenting raw saurkraut in a remote area, because there will be an odor! Can you describe what YOU do, since you make it often, I'd like to hear from an "expert". Thanks!!!!
Wendi

[Lay-Lay]

Hey Wendi,

I take a big stainless steele cooking pot. Make my layers in it it. Keep it all pressed down. Then I take 6 or 7 outer layer cabbage leafs and place them on top. Then I take a plate and put it on top of the pot and put a big rock on top of the plate to keep it secure. Then I take a drying towel and put over it and put the whole pot rock and plate on top of my fridge and leave for 3-7 days depending on the house tempeture and season. There is usually very little mold and wants you get all that scooped off you have the pleasant odor of traditional sourkraut. I use seaweed, red cabbage, juniper berries, and kelp powder in my recipe.

[tvillemom]

Do you add water to this mixture, or does the cabbage liquify alittle on its own? Do you sprinkle salt (just alittle) over each layer? I guess all I can do is give it a try. Thanks for your help. Oh yeah, I was going to use my ceramic crock from my crock pot...will that work? Thanks again.
Wendi

[Lay-Lay]

Do you add water to this mixture, or does the cabbage liquify alittle on its own? Do you sprinkle salt (just alittle) over each layer? I guess all I can do is give it a try. Thanks for your help. Oh yeah, I was going to use my ceramic crock from my crock pot...will that work? Thanks again.
Wendi

A ceramic pot would work great. No I do not add any water. Shred you cabbage until you can pick up a handful and you see the juices run between your fingers. You get this effect alot easier if you pulse it in the food processor, but you can do it with just cutting with a knife or shredder, just alot of work and time, but well worth it. IT MUST BE SO FINE THATS IT JUICY! No I use no salt whatsoever. I only use Seaweed (soak 20 min), juniper berries (ground up, Kelp powder, and of course Red Cabbage.

[NoGMO!]

I have a crock of sauerkraut fermenting on top of my refrigerator right now. It's day 4 in the process. I didn't add anything - no salt - only the red cabbage. I am excited to see how it turns out. I too am admittedly a bit leary of the mold that it might create on top - but I'm feeling daring! :p

question - why does it only mold on top - or rather how can you be sure the rest of the batch underneathe is good to eat?

oh, & btw, there is no odor in my kitchen from it at all.

[NoGMO!]

I use seaweed, red cabbage, juniper berries, and kelp powder in my recipe.
iloverawfoods, hi, I read that you don't use salt in your sauerkraut but I see you use kellp... is it a necessary substitute?

I didn't use any salt in my sauerkraut, must I use a salt substitue like seaweed, dulse, kelp, etc. to make sure it doesn't spoil? as I said above, I've already started my first batch and I did not add anything to the cabbage. Is it safe to eat this way?

thanks