Sauerkraut, Day 4

Jars of kraut in our fridge

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

We forgot to take a picture before digging in! Keep it in the fridge once it's ready.

I think Day 4 might be even more boring than Day 3. Check your kraut. Fix the water level if needed.

I’m going to leave you to your own fermenting devices now. Check your kraut daily. Good fermenting luck!

When it’s … Continue reading Sauerkraut, Day 4

Sauerkraut, Day 3

Oooooh, pretty!

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

Miss something? Go back to Day 1 or Day 2.

Day 3 is pretty boring. Check your kraut. Make sure the water level is right. If it’s too high, pour some water out of the pint mason jar. Too low, either push down on the jar or add a little brine (1 c water to 1 T salt).

Continue reading Sauerkraut, Day 3

Sauerkraut

Oooooh, pretty!

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

Aaaah, sauerkraut. A king among fermented foods. Once upon a time, I thought I hated sauerkraut and with good reason. When I was a kid, my dad would stick a hot dog in the microwave with kraut on it and stink up the whole house. That sauerkraut was hot, mushy, and dead. Ewwwww.

Fresh sauerkraut, though, is a far … Continue reading Sauerkraut

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