FERMENTATION ROUND 2

So everyone,

Today is day 4 of my second round of fermentation.  Tomorrow when presented in class, it will will be day 5 for tasting!

I WILL NOT BE TASTING THE SAUERKRAUT! THERE IS JUST SOMETHING ABOUT IT THAT GIVES ME THE HEEBIE JEEBIES!

This time around, I did things differently.  When first packing my sauerkraut into a mason jar , I didn't pour out some much excess water.  I also did not use the small jar with the marbles in it as an anchor inside the mason jar.  This method seemed to work better for me.

A big change to note in the first and second time the fermentation was done is that the first time it was very dry on top, and most of the moisture was in the middle. Also there was not white foamy stuff on top of the kraut.

The second time around however, more moisture, and I had to scrape of top layers, because of the white foam that begin to form on top!

I hope everyone enjoys the SAUERKRAUT

Sorry for the delay with the first round of my fermenting sauerkraut.  So I finally found someone who was willing to taste my fermented sauerkraut.  It was fermented for 11 days before someone was brave enough to taste it.

The sauerkraut is edible and very salty, and the smell is fortunately the way it should be.

The one thing that I will work on for the next time I begin my fermentation is to keep the moisture in the kraut.  The top layer of the kraut has become very dry and the moisture (water) just retained in the middle layers of the jar.

I will begin my second round of fermenting tomorrow morning, and will post what I did and will do differently in preparation to be served in lab next week.

  I didn't watch the video about fermenting vegetable until today, so I completely missed the memo that he was fermenting sauerkraut.  For those who are thinking I took the easy way out, I promise it was an honest mistake :-)

Anywho, So this its been almost 48 hours since I have begin my fermentation process. and so far so good.  For the first 24 four hours, I used the jar on the inside to push down on the cabbage to keep it submerged.

Today I had to add just a tiny bit of water and salt to the process.  I still have a covered up with a cloth, and so far everything looks okay ( I would assume).  On day 4, I am going to have someone taste it, replace the cloth cover with the jar's original sealed lid , and place in the refrigerator for a few more days!

Will post and update soon.

So Lets begin! WHEN LIFE GIVES YOU CABBAGE, YES! YOU MAKE SAUERKRAUT!

So Lets begin! WHEN LIFE GIVES YOU CABBAGE, YES! YOU MAKE SAUERKRAUT!

So first things First! CLEAN EVERYTHING

• When fermenting anything, its best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean as environment as possible.
• I made sure my hands were clean, as well as all of jars and bowls.

Next, SLICE THE CABBAGE

• I threw away the limp outer leaves of the cabbage.
• Cut the cabbage into quarters, cut out the core, then sliced two quarters of the cabbage crosswise into very thin ribbons

So all the prepping is done... THEN time to put everything together

 

 

I combined the cabbage, salt and caraway seeds in this bowl.  I used my hands, mixing the combination together until the cabbage became very watery and limp.  The caraway seeds are just added for flavor.  It is optional to add them in.

 

 

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 I then grabbed handfuls of the cabbage and packed them into the jar.  Every other scoop put into the jar,  I used my fist to tamp down the cabbage in the jar.  I had to pour out any liquid that came up as out fisted down the cabbage. 

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 So, once I got all the cabbage packed in to the mason jar, I slipped the smaller jar into the mason jar, with beads inside of it to weigh down the jar.  The purpose of the smaller weighed down jar on top of the cabbage is to help keep the cabbage weighed down, and eventually submerged beneath its liquid.


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I then covered the mason jar with a cloth and then secured it with a rubber band.  The cloth allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar. 

 

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Now over the next 24 hours, Im going to press down on the cabbage with the jar on the inside of the mason every few hours.  As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

 

If after 24 hours, the liquid has not risen above the cabbage, dissolve one teaspoon of salt in one cup of water and add a little to the cabbage at a time.

 

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So guys, I am going to be fermenting for at least 3 days.  I will be leaving the jar at room temperature between 65 to 75 degrees F.   I have to check daily and keep pressing down if I see any cabbage floating above water...

 

I will update my progress and findings over the next 24 hours.  Feel free to ask questions and leave any comments!

 

Have a GOOD NIGHT!

 

 

Okay guys, I have everything I need to begin my fermenting my sauerkraut. I accidently forgot to include the salt in this picture, but I know you all will for give me :-)

Just a little Background information:

Sauerkraut is made by a process called LACTO-FERMENTATION.  There is beneficial bacteria present on the surface of the cabbage, like all fruits and veggies. 

Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products.  The bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria.

Fermented Sauerkraut contains a lot of the same healthy probiotics as a bowl of yogurt ! ( Who would have thought?)

Since I am only fermenting small batches at a time, the minimum time is about three days, however the sauerkraut will continue to ferment and is "suppose" to become tastier for days after.   The sauerkraut is safe to eat at any stage of fermentation process, so technically I guess there is no real minimum amount of time to ferment.

There is not much that can go wrong while fermenting.  Normal signs of the healthy fermentation will be bubbles, foam or white scum on the surface of the sauerkraut.  I will skim off the white scum as I see it the first time I ferment.  The second time I ferment, I will skim off the scum before refrigeration.  I will compare the difference in the sauerkraut and choose which method I will choose to bring in for tasting :-)  THATS IF ANY SCUMING OCCURS :-)

I will be sure to toss my batch of sauerkraut, if it smells, tastes moldy, or unappetizing.  I am going to trust my senses before I decide on my final batch of sauerkraut.

I am off to the grocery store to get the items I need to begin fermenting. I will begin tonight and will keep you updated as I move along.

Just Pictures of Sauerkraut that I pulled from the internet.( As I mentioned on my last post, I am still trying to figure out how to navigate my way through the blogging word, So  I have figured out how to post a picture)  I will be posting pictures of my process as I begin!

Cabbage with a little extra

I am going to be fermenting Sauerkraut.... I know what you are all thinking.... Let me guess??? Yuuuuummmmyyyyyyyyy Right?

Sauerkraut is my least favorite food.  Everything about it gives the creeps; from the texture to the smell! WHICH IS WHY I AM DECIDING TO FERMENT SAURERKRAUT...  Anywho...

To get started I am going to need/use:

3lb green cabbage
Caraway seeds
 2 quart mason jar
Smaller jar that fits inside of the mason jar
Cloth to cover jar
Rubber band
Marbles


I am looking forward to beginning this process with you all!