Sauerkraut Newbie

Lawrenceville, GA(Zone 7b)

Hi All:

This is my 1st year making kraut. I made it fine. I canned it using a pressure canner at 10 pounds for about 20 minutes.

I had my first taste the other day and it wasn't as crisp as I would have liked. A bit soft Do you think the pressure canner is adding too much heat? Are there alternative canning methods?

BB

San Francisco Bay Ar, CA(Zone 9b)

BB, I confess to being perplexed about why one would want to can sauerkraut. It's a fermented (pickled) food that I usually see in a crock. The health benefits are from eating freshly fermented sauerkraut. What am I missing here?

Lawrenceville, GA(Zone 7b)

Well:

I processed about 25 pounds worth of cabbage. I can't eat it all that quickly. If it is cool enough in my garage, can I just leave it there and use it as I need it?

BB

Lakeland, FL(Zone 9b)

i make mine in a crock and as it fermets we take some out to eat be sure to drink the juice and be sure to add some water back so its over the top

Lawrenceville, GA(Zone 7b)

Thanks

Learn something everything day

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