Comments on: How to Make Homemade Sauerkraut

By: Jenna

Jenna — Sat, 13 Feb 2010 15:03:39 +0000

I salted my first ever batch on new years day in a crock pot liner. It sits on my kitchen counter (our house is not warm). I never really saw bubbling, but it is beginning to taste like kraut. I put saran on top, then the weighted dish then more saran and a lid. Is it okay if I never saw bubbles? I am starting to get scummy water and a little bit of rubbery white mold stuff. Is it done and should be refrigeratored and eaten?

By: Ilene

Ilene — Mon, 21 Dec 2009 02:12:40 +0000

Can you ferment just a small amount of cabbage, like 1/2 a head? I hadn’t thought about making so much. Once you ferment it, how long does it last?

By: Tim

Tim — Sun, 20 Dec 2009 20:02:29 +0000

I made kraut 3 weeks ago.I used regular table salt. It quit bubbleing after a week. It is starting to smell and taste like kraut. The temp. has been in the60s, given a couple more weeks will iat be ok thank you

By: amy

amy — Fri, 11 Dec 2009 05:57:41 +0000

Very interesting. I never cared for kraut until I feasted at a german deli, which used a recipe with caraway seeds and apples. It was to die for and I dream of it often. here in southern California ,great kraut is hard to find and I would like to start a new tradition with the kids. by the way, I am astounded at the weight and size of the cabbages you guys grow out there. ours are pitiful. thanks for the tips.

By: rose

rose — Tue, 17 Nov 2009 10:19:44 +0000

how do I can the kraut? do I have to heat it?

By: Randy

Randy — Fri, 13 Nov 2009 06:10:10 +0000

The cabbage will not ferment at temps below 55 degrees. 65-75 is best. The cooler the temps, the longer it will take to ferment. It’s also a good idea to cover it witha piece of cheese cloth or a towell to keep the bugs out and the smell in.

By: victoria

victoria — Thu, 05 Nov 2009 17:11:47 +0000

my kraut has been sitting for 6 weeks and still not very strong. It is in a garage around 50 degrees. what is the longest this could take??

By: candace daniels

candace daniels — Fri, 30 Oct 2009 14:21:03 +0000

My kraut isn’t doing what I think it should be doing. It isn’t terribly pungent(there is a bit of a kraut smell) and doens’t seem to be fermenting like I thought it would. It is on it’s 4th week. Any suggestions. Perhaps I am just impatient!-C

By: Dawn

Dawn — Sat, 17 Oct 2009 00:34:38 +0000

It is Oct. and I am crocking kraut.

By: Harley

Harley — Thu, 15 Oct 2009 18:46:06 +0000

What can you do with the sauerkraut if it taste to salty.