Beesource Beekeeping Forums banner

41 - 45 of 45 Posts

·
Registered
Joined
·
1,759 Posts
I have my equipment, recipe,and read here and watched a bunch of youtubes. I can't seem to find the answer to one question: How do I stop the fermentation AND store the kraut? I know that I can put it in the fridge to stop fermentation and it will be good there for a year. But I am making a big batch and can't possibly put the jars in the fridge. I assume once fermentation is stopped, they can be stored in a cool/dry place? So, how do I make a big batch, put them in 30 mason jars and have them keep?
canning kills the bacteria, also softens. I also see it vacuum sealed and froze.

ever try a few caraway seeds or dill seeds or both?
go slow they impart lots of flavor.

GG
 

·
Registered
Joined
·
19 Posts
Excuse my bravery but I want to put my cents in that conversation - summer cabbage isn't good for making sauerkraut - it not contain to many sugars for right fermentation plus temperatures too high for that purpose. Few post above I have posted a link to similar discussion (different forum) on some topic. Please check last 3 pages. Maybe it will help.
 

·
Registered
Joined
·
2,868 Posts
Thanks GG. Didn't think of purple cabbage. Good idea. I do use caraway seeds.
I guess I am jumping the gun Stefan? I will check out that link. More sugars in the fall make sense. Same thing with root vegetables. Temps are not an issue in my basement. J
 

·
Registered
Joined
·
2,868 Posts
I read the threads you cited. Very helpful. I will need to talk to my source at the farmers market and make sure they will have enough, post frost.
Looks like a good cite. Do you make kielbasa Stefan? Thanks again. J
 
41 - 45 of 45 Posts
Top