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Driftless Folk School Forum » Seeking Skills and Advice » Cooking and Food Preservation

1. Dooley
   Member

   Hi all,

   We put up two buckets of sauerkraut awhile back and skimmed it when it needed it and then let it sit, only checking it weekly. The water level droppep below the top of the kraut and we were concerned that we may have contaminated our whole batch. Does the high water act as a barrier to bad stuff? If we pressed the weight down and the level rose is this ok? Should we add more water (will it dilute the finished product)?

   Also, I appreciate that the school has added this forum. It's a nice way to check in every now and again,

   Larry

   Posted 7 months ago #

2. jacobhundt
   Moderator

   Larry-- I have forwarded this question to our instructors and staff and will post all responses here. Thanks for using the forum.

   Posted 6 months ago #

3. Rice
   Member

   Larry, In my experience, it seems the water does act as a barrier to bad stuff. In the event the the water (brine) level has dropped, the top of the kraut gets funky and discolored. I remove this material with a clean spoon, and have found that everything below will be just fine.

   As far as adding more water, I think if you find it dry early on, before vegetable material has deteriorated severely, you could try it (adding water). We have done this. I would recommend once fermentation is complete, transferring the kraut to a jar with a lid to keep it from drying out.

   Good luck,
   Rice

   Posted 6 months ago #

4. admin
   Key Master

   The kraut needs to be covered by water. Usually a plate is placed on the kraut inside the rim of the container and a heavy object such as a rock or a plastic bag filled with water is placed on the plate. This keeps air out of the fermentation process. If the part of the kraut that was exposed is removed, a little water added and submerged, it should be fine.

   Ann Mahan

   Posted 6 months ago #

5. admin
   Key Master

   Yes, the brine is protecting the kraut. Taste the sauerkraut, if it is okay, then just press it down into the brine. If it is mushy or gone bad discard the part exposed to the air. You can add brine (water and salt brine in the ratio 2 cups of water 1/2 -1 table spoon of sea salt).

   Warmly,
   Anne-Marie Fryer

   Posted 6 months ago #

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