We did two batches, one of red and one of white. The red batch was one week ahead of the other, so it's still going. I read yesterday that sauerkraut is supposed to be fermented around 65 degrees, it's way colder than that in our mud room, so we may move it inside if it's not ready in a few days.
Kathy's bag o' water method worked great to keep mold at bay. I read recipes that talked about scraping the mold off daily. Ick. So glad we didn't have to question whether it was safe to eat or not. There was about 5 gallons of red.
Ready to heat up.
This was pretty messy business, so I'm glad I did all of it in one day and only had to clean the kitchen once. I heated up about 4 quarts (all I can can at one time) in a stock pot before putting it in hot jars, then processed for 20 minutes. I have never been a fan of sauerkraut, but let me tell you I was eating entire bowls of this. It was delicious fresh, and full of lactobacillus.
Because I did just over half of what we have and got 18 quarts, I put it mostly into mayonnaise jars. We will be sharing much of this, and as you fellow canners know, giving away all that hard work AND not getting your jar back is a real bummer. So I put it in jars I don't care about. I know it won't taste as good as it does fresh, but I hope it's still delicious canned.
1 comment:
well is sure looks gorgeous!
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