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17 July 2009 @ 10:58 am
My first sauerkraut  
I made up a batch of lacto-fermented sauerkraut on Tuesday and it's been sitting in jars since then. I didn't have canning jars though, so I just used clean pint jars with conventional screw on lids. The cabbage itself is starting to look good, but of course with the bacteria in the ferment, the lid is raising. Is there a chance of getting any bad bacteria in them? The jars will be going into the fridge tonight.

Incidentally the jars are out of direct sunlight and in a house with central a/c. The hottest it gets in there is about 80F.
relaxgettoitrelaxgettoit on July 17th, 2009 03:06 pm (UTC)
I would take them out of direct sunlight. Otherwise sounds good. You can burp them before you put them in the cold fridge too.
black with starlight: Grey Wolfwitchchild on July 17th, 2009 03:07 pm (UTC)
They are out of sunlight, am glad to know I don't have to worry.
She appears composed, so she is, I suppose.stacyinthecity on July 17th, 2009 03:18 pm (UTC)
I haven't made sauerkraut yet, but with my other ferments, I don't put the lid on until they go in the fridge. I use a paper towel and a rubber band (or muslin/rubber band) to keep the bugs out.
black with starlight: Grey Wolfwitchchild on July 17th, 2009 03:19 pm (UTC)
I want to make something else to ferment soon, so I may do that with the next batch. Thanks Stacy.
clatsopduck on April 5th, 2010 07:53 am (UTC)
My two cents
I know it's a long time since you posted, but maybe my experience will help you.

I use normal jars from pasta sauce or whatever for my sauerkraut.
I started my latest batch the night before last and I note that the lids do bulge a bit, but not worryingly so. Perhaps you haven't left enough of a gap at the top of the jar (which I might have done this time...)

Also, I don't keep any of my sauerkraut in the fridge (until I open one, anyway). I just move them to a cool cupboard along with my jams and whatnot. I also don't "burp" them - and probably wouldn't recommend it unless you are keeping it in the fridge. Saying that, you also don't want it exploding!

I've found a jar previously - forgotten at the back of the cupboard, a year later! It was still very nice - just a tad more sour than I preferred. Good stuff.

On a side note, I couldn't have imagined liking sauerkraut before trying this method!