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Re: air bubbles in homemade sauerkraut
 
Zoebess Views: 11,080
Published: 12 years ago
 
This is a reply to # 1,465,034

Re: air bubbles in homemade sauerkraut


Hi Ruff,

If you are making sauerkraut most
often it is made in a crock and
weighted down so when it begins to
bubble and ferment, the air escapes
and the cabbage stays below the brine.

In my experience, making kraut takes
between 2-6 weeks depending on if I
use a crock or a sealed system. I do
make Kimchee in a crock and it takes
only a week. My concern for you is
that if you have sealed the jars
tight, the jars may explode as the
fermentation process revs up. If
you can loosen the jar lids and put
the jar in a bowl and let the brine
bubble over if necessary you may
be able to ferment it enough to eat.

Do not stir it though. It is doing
what it should do. I have sat and
watched my kraut ferment when I used
the fermentation jar~~

http://store.therawdiet.com/pisaandkimch.html

This system works since it allows
the air to escape without bubbling
out.

This link may give you additional
info to guarantee success in fermenting~~

http://www.wildfermentation.com/resources.php?page=sauerkraut

best wishes,
Zoe

-_-

 

 
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