How long should I wait before I lift the lid of my sauerkraut crock?
I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top if it doesn't. However, I also read that it shouldn't be disturbed for a fairly long period of time. I am a bit confused. Should I check on the progress after a few days, or not?
Best Answer
Don't check on it.
When I lived in Virginia I used to drive up to Pennsylvania every year to this little Amish farm to buy a gallon of the best sauerkraut I've ever tasted. They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months.
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Quick Answer about "How long should I wait before I lift the lid of my sauerkraut crock?"
Start packing the mix into the crock. Take your time; pack a handful and tamp it down with your fist, rolling pin, or other tamping tool. Cover the cabbage with the stone-weights and press down. Put crock lid on top and leave it for 1-2 hours to continue releasing the water.How long do you leave sauerkraut in the crock?
That will activate the fermentation process. Place clean crock pot weights over the cabbage and close the crock pot with the lid. Pour water into the ring of your crock pot and make sure there is always water in that. Wait 6 weeks until cabbage is done fermenting into Sauerkraut.Should my sauerkraut be in an airtight?
When it is fully cured, sauerkraut keeps for several months if stored at 15C (60F) or below, in an airtight container. Ideally use glass or a ceramic/porcelain crockpot (avoid plastic or metal, so that you don't get leaching).How do I know when sauerkraut is ready?
At the 7-day mark (5-day if fermenting in a warm environment; 10-day if your home is extra cool), open the jar, pull out the small jar or weight, and smell and taste your sauerkraut. It should start to taste sour and no longer taste like salted cabbage. Its colors should be fading and not bright like fresh cabbage.How long do you let sauerkraut set?
Store the container at 70 to 75\xb0F while fermenting. At these temperatures, sauerkraut will be fully fermented in about three to four weeks; at 60 to 65\xb0F, fermentation may take six weeks. Below 60\xb0F, sauerkraut may not ferment. Above 80\xb0F, sauerkraut may become soft and spoil.More answers regarding how long should I wait before I lift the lid of my sauerkraut crock?
Answer 2
I allow mine to ferment at 65-70 °F / 18-21 °C for 7 weeks.
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