Sauerkraut/Kimchi Fermentation in Closed Jars

[eadmund42]

The method for making sauerkraut at <http://schmidling.com/kraut.htm>
is to put the brine and cabbage into Mason jars, then close the lids
but NOT process under any sort of heat. The cabbage ferments, the
jars pressurise and the lids slowly bleed the gas. It's a very
convenient way to produce sauerkraut, kimchi or any other ferment or
pickle.

My concern is that the method may qualify as anaerobic and thus
conducive to botulism. Schmidling boils his sauerkraut for ten
minutes, which would destroy any toxin, but I'd prefer to eat my kraut
raw.

Does anyone know if I'm worrying over nothing (perhaps the closed-but-
not-processed jars aren't really sealed, or maybe the kraut acidifies
quickly enough that clostridium botulinum can't reproduce, or maybe it
just gets out-competed by the other bugs in the brine), or if this
method should not be used to produce raw pickles?

Thanks much.

[Shamana Flora]

I've done it many times and never had a problem.  I only let them ferment 3-4 days before fridging though.
darcey

--
Nature quiets the mind so you can hear your heart.
Gaia's Gift's Herbal Blog http://desertmedicinewoman.blogspot.com/

[kurt.allerslev.reynertson]

I've made sauerkraut many times and never cooked it. No need to - the anaerobic brine situation encourages only the good microorganisms. Slice it thin, sprinkle with salt, and press. Usually I don't even need to add water or brine - the cabbage oozes enough water when salted, and the gas escapes easily. I used to use large 1-gal pickle jars, with a weight to keep all the cabbage underwater, but I recently got a fancy german crock made for kraut (expensive, but worth it if you love to make lots of kraut! I can't remember where I ordered it, but here are the products: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm). It has a lid that has a water reservoir to act as an airlock so you can even make low-salt kraut. I ferment it for 2-4 weeks, depending on the weather and how sour I want it - removing some at intervals to refrigerate and eat.

best,

kurt

[Gillian Daley]

I am new to the fermented thing - but very excited. In the Lehman's catalog they have the ceramic crock's and wooden disk with holes in it to weight down to keep the cabbage beneath the liquid. That made sense to me but after reading nourishing traditions I noticed she does it in closed jars. How does one decide which is best?

Thanks

Gillian

[Jay Bazuzi]

"How does one decide which is best? "

 

That's the easiest one to answer.  You try it this way, you try it that way. Eat what you like, compost what you don't. 

 

Remember this: if you hold vegetables under liquid over time, the result will be completely safe, and it will develop compelling flavors.  (How it compels you is, of course, quite personal.)

 

One word of caution: if you prepare a batch of kraut and put it in a container with a tight-fitting lid, it may explode.  However, if you leave the lid on loosely for a couple weeks and then tighten it down, you should be fine.

 

For sauerkraut I usually use a ceramic crock from the thrift store's surplus of slow-cooker parts, but I've also used jars of varying sizes.  Even weighting things down is optional -- it can work just as well to push things down with your hands each day.

 

Try more salt, or no salt.  Try thin slices or thick.  Try whole cabbages in brine.  Try adding spices, fruit, or other vegetables.  Then report back here. :-)

 

-Jay

 

--
-Jay