My 3-week fermented sauerkraut went down the drain today. This was my second unsuccessful attempt at making homemade kraut. I’m not quitting though! There are no failures, only opportunities for learning so while I was not successfull in the usual sense, I did succeed in learning something valuable.
1. The cabbage must be completely covered with brine at all times. First batch was not covered. It was not good.
2. Air is sauerkraut’s enemy. Second batch had something interesting going on. Although I carefully pressed the air out and made sure it was completely covered with brine, I kept finding that air bubbles were rising up each time checked it. I kept packing it down and each time some bubbles would rise. I thought this weird until last Friday I found the cause. My crock was not water tight. The exterior was saturated with brine and beginning to mold. In an attempt to save the batch, I transferred it to a large glass container, packed it in and put it back under a fresh dish towel. After cleaning the “crock”, I looked closely and found the interior glaze was crazed. I don’t know if it was like that when I started of if it was damaged by the brine. In any case, today my check revealed a nasty smell, murkey brine and mold. Use glass.
Yeah. It was pretty gross so down the sink it went. (should have taken it to compost but it was pouring rain and I just wanted it gone).
No worries. I will get more cabbage and try it again. In glass. Covered in brine. Perhaps I will eat freshly fermented kraut this time or maybe I will learn another lesson. Either way, its progress!
Willamette Valley Homesteader 
Persevere! There is a lot to learn with sauerkraut I think, but my goodness it is worth it. One time my mom and grandmother got a recipe where you could supposedly ferment it right in canning jars. They put up about ten gallons in quart jars and tightened the lids real good. Of course it was not finished fermenting yet….. after a couple of weeks the jars started to pop. Flying glass in the kitchen, very exciting to 10 year old me!
Thank you for your words of encouragement. I am determined to make sauerkraut I can enjoy.
Since they use a fermenting air lock on Wine, would it work with Cabbage?
I must plead ignorance on that.
I have faith in you! And then, when you succeed, you will share with us so we can do it too 🙂 One question, does it smell while it is fermenting? Ok another one, where are you keeping it, what is the average temp of this place? I am just curious. My little brain wants to know.
Update March 7, 2012
I moved it into the garage with plenty of brine and a water-filled zip bag weighting and “sealing” it. A little mold has appeared on top of the brine. This is ok?
It is my understanding that you can just remove the mold, at least that is how it goes with half sour pickles…you might consult Wild Fermentation or Well Preserved.
3 might be a charm. My first 2 batches of sauerkraut got pink mold on them. I was fermenting in an anchor glass canister with a water filled ziplock bag to weigh everything down. In February, I bought a fermenting crock off etsy, and had great success. I had a bit of white mold That floated on top of the brine I periodically skimmed off the top. Nothing really significant. I fermented it right off my kitchen and we generally keep the house at about 65*. Unfortunately, I have only had a small taste. I developed a detox rash after introducing way too many cultured foods to my diet too quickly, so I’m back to yogurt, water kefir and a little bit of sauerkraut or LF pickles for now, and next weeks will try to slowly add kombucha and milk kefir back into my diet. Oh, also, I watched a video of Sandor Katz and Harriet Fasenfest making it that I found very helpful. She has a DVD out titled Preserving with Friends, that I purchased, but have not had the opportunity to watch. I’m hoping it will teach me to use my pressure canner. Good luck. Hope it’s a success for you this time.
It was a charm, it seems. I moved it into my garage. Some white mold did form on top of the brine but it skimmed right off leaving nice looking kraut. I have yet to do more than nibble at it though. I will update on the finished product after I really give it a try.
Food grade plastic bucket work really well too (ask at grocery stores, sometimes they’re free). I also use a big 1 1/2 gallon snapware jar (the one that looks like a clear barrel).
Side Note: We should connect some time, I’m west of you about 5 miles and kind of, sort of, but not really related. I’m Linda Spellman’s mom! Email me if you’re interested, she says we have very similiar interests!!
Oh, gosh! Sorry I missed this. I haven’t really been active here for a while but plan to get back to it. Yes. We should get together!
Would love to get together. Maybe we can meet in Veneta somewhere?
I am available most afternoons (after 2:30) and most Friday’s all day. Let me know when is best for you and we can arrange something.
Not sure if you can send an email directly to my account that isn’t visible on the blog, but if so, feel free to email me that way.