Comments on: How to Make Homemade Sauerkraut http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/ Cleveland Food Blog - Cleveland's Chubbiest Blog Wed, 01 Feb 2012 21:45:46 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Micky http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6388 Micky Sat, 10 Dec 2011 21:41:50 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6388 Can you make fermented pickles with the same ratio of cucumber weight to salt and cover them with water and a weight? Can you make fermented pickles with the same ratio of cucumber weight to salt and cover them with water and a weight?

]]> By: Mark http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6386 Mark Thu, 08 Dec 2011 21:14:06 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6386 You can leave it as long as you'd like. If you think it tastes good, then it's time to can. You can leave it as long as you’d like. If you think it tastes good, then it’s time to can.

]]> By: Micky http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6385 Micky Thu, 08 Dec 2011 21:10:49 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6385 My kraut has been going about 4 weeks in a 2 gallon crock. (my house is not very warm as we keep it cool) It tastes pretty good, but there are still bubbles in it when I open it up and push it down. Should that quit before I can it? My kraut has been going about 4 weeks in a 2 gallon crock. (my house is not very warm as we keep it cool) It tastes pretty good, but there are still bubbles in it when I open it up and push it down. Should that quit before I can it?

]]> By: Mary Sinave http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6381 Mary Sinave Wed, 30 Nov 2011 22:26:48 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6381 What do you do for the canning so the lids seal and what kind of lids. My mother use to use the zinc covers with the rubber bands. I don't think I will be able to find this in this day of age. Thanks What do you do for the canning so the lids seal and what kind of lids. My mother use to use the zinc covers with the rubber bands. I don’t think I will be able to find this in this day of age.

Thanks

]]> By: Kevin http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6378 Kevin Tue, 29 Nov 2011 07:44:59 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6378 I wanted to share my thanks for posting this very through guide for making sauerkraut or as we call it kapusta. I have finally decided to make homemade kapusta at home. I'm very excited to finally have good kapusta to eat, make salads from or other recipes. I will post here and share the results. Thanks again! I wanted to share my thanks for posting this very through guide for making sauerkraut or as we call it kapusta. I have finally decided to make homemade kapusta at home. I’m very excited to finally have good kapusta to eat, make salads from or other recipes. I will post here and share the results. Thanks again!

]]> By: Sue Opaska http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6363 Sue Opaska Tue, 08 Nov 2011 05:46:25 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6363 Started my batch of cabbage this past Sat. (Only 2 days). Plenty of liquid but it looks cloudy. Is this normal? Started my batch of cabbage this past Sat. (Only 2 days). Plenty of liquid but it looks cloudy. Is this normal?

]]> By: Daryl http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6348 Daryl Mon, 17 Oct 2011 01:00:43 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6348 i have a 10 gallon crock i used to make my kraut.It has been sitting for 3 weeks.I checked it tonight & it had stopped bubbling thought it was done. I ate a little off the top tasted good smelled good. The problem is when i went to get some off the bottom of the crock the juice seemed very thick. It smelled and tasted no different than the top of the crock.I'm at a total loss. Is it possible its not done yet i have a 10 gallon crock i used to make my kraut.It has been sitting for 3 weeks.I checked it tonight & it had stopped bubbling thought it was done. I ate a little off the top tasted good smelled good. The problem is when i went to get some off the bottom of the crock the juice seemed very thick. It smelled and tasted no different than the top of the crock.I’m at a total loss. Is it possible its not done yet

]]> By: Mark http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6344 Mark Thu, 13 Oct 2011 18:59:31 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6344 Could be a lot of things. Too much salt. Temps too high. Most of the time it's too much salt and too fine of a cut on the cabbage. Could be a lot of things. Too much salt. Temps too high. Most of the time it’s too much salt and too fine of a cut on the cabbage.

]]> By: Charlotte http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/comment-page-1/#comment-6343 Charlotte Thu, 13 Oct 2011 16:18:11 +0000 http://www.eatingcleveland.com/2009/08/17/how-to-make-homemade-sauerkraut/#comment-6343 I made my sauerkraut appropx. 2 weeks ago and it tastes a little sauer. My problem, however, is that the kraut is not crisp but seems too soft. What did I do wrong? I made my sauerkraut appropx. 2 weeks ago and it tastes a little sauer. My problem, however, is that the kraut is not crisp but seems too soft. What did I do wrong?

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