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Thread: A sauerkraut tip

  1. #1
    Chemiker Guest

    Default A sauerkraut tip

    Has a little epiphany while fighting to keep all the cabbage
    under the brine. I make small batches in 1-3 gallon crocks,
    some of which have shoulders and therefore mouths that
    are smaller in diameter than the crock proper.

    What's a non-carpenter to do? Or even a carpenter,
    if the only wood available is pine or sprue?

    For the unitiated, that's the woodwork you make to
    press the cabbage down. Remember, here the plate
    that fits the crock, won't fit through the mouth.

    The Solution:

    <drum roll here....>

    Take that little folding/collapsible s/s steamer basket, you
    know... the one you can get at the supermarket for a couple
    of USD? THe one you used for brussel sprouts and okra?

    Turn that baby upside down with the leaves partially
    collapsed, insert into the crock mouth, then let the leaves
    expand. The leaves will expand to fit the main crock and hold the
    cabbage in place. Now add your water and any remaining salt.

    Inventive minds may grind away the little feet the
    steamer basket comes with. I just turned a flatbottomed
    side-dish upside down (Corning) and placed it over the
    basket's feet and pushed down. Adjust liquid levels, and
    close up the crock with its lid, towel or what have you.

    Works like a charm! And you can sanitize it in the dishwasher.

    No charge, honestly. Enjoy it without royalty or VAT.

    Alex

  2. #2
    zxcvbob Guest

    Default Re: A sauerkraut tip

    Chemiker wrote:
    > Has a little epiphany while fighting to keep all the cabbage
    > under the brine. I make small batches in 1-3 gallon crocks,
    > some of which have shoulders and therefore mouths that
    > are smaller in diameter than the crock proper.


    I think those are butter churns rather than crocks. The lids are
    usually missing.

    > What's a non-carpenter to do? Or even a carpenter,
    > if the only wood available is pine or sprue?


    You can also use a plastic bag of water to weigh down the cabbage and
    seal out air all at the same time. But use a really sturdy bag so it
    doesn't leak or burst and flood your kraut with water.

    I like your idea of using a steamer basket. You may find that it
    corrodes even tho' it is stainless (because of the acid + salt).

    Bob

  3. #3
    The Joneses Guest

    Default Re: A sauerkraut tip

    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > Chemiker wrote:
    >> Has a little epiphany while fighting to keep all the cabbage
    >> under the brine. I make small batches in 1-3 gallon crocks,
    >> some of which have shoulders and therefore mouths that
    >> are smaller in diameter than the crock proper.

    >
    > I think those are butter churns rather than crocks. The lids are usually
    > missing.
    >
    >> What's a non-carpenter to do? Or even a carpenter,
    >> if the only wood available is pine or sprue?

    >
    > You can also use a plastic bag of water to weigh down the cabbage and seal
    > out air all at the same time. But use a really sturdy bag so it doesn't
    > leak or burst and flood your kraut with water.
    >
    > I like your idea of using a steamer basket. You may find that it corrodes
    > even tho' it is stainless (because of the acid + salt).
    >
    > Bob


    Yeehaa Alex, which is Texan fer good thinking. I'd worry over the corrosion
    too. Did you get any?
    One of the preserving books recommends saline filled bags at the same rate
    of your brine, just in case of leaks.
    I love the commercially canned stuff that just a trifle sweet and with them
    thar leetle seeds in it.
    Edrena



  4. #4
    Sqwertz Guest

    Default Re: A sauerkraut tip

    zxcvbob <[email protected]> wrote:

    > I like your idea of using a steamer basket. You may find that it
    > corrodes even tho' it is stainless (because of the acid + salt).


    Yes. It's unwise to use any sort of metal in your sauerkraut crock
    or jar as it will give you unwanted flavors as it slowly
    deteriorates.

    -sw

  5. #5
    Sheldon Guest

    Default Re: A sauerkraut tip

    On Dec 8, 6:01�pm, Chemiker <prussianblu...@verizon.net> wrote:
    >>

    > Take that little folding/collapsible s/s steamer basket, you
    > know... the one you can get at the supermarket for a couple
    > of USD? THe one you used for brussel sprouts and okra?


    I'd not use stainless steel... stainless steel doesn't mean impervious/
    inert, most stainless steels are indeed reactive. Stainless steel
    used to make those steamer thingies is not a very high grade, all
    stainless steels are alloys of various metals, in brine they will
    leach out. those steamer thingies are designed for short term food
    use and certainly not with brine, they will definitely taint your
    kraut with a metalic taste... even expensive designer stainless steel
    pots are not intended for use with pickling solution, brine or acid.
    I see no reason you couldn't go cro magnon... hack out a wooden disk
    to fit and find a rock to hold it down. It's not necessary that the
    disk fit the full diameter, just use a heavier rock so the cabbage is
    submerged a bit deeper. If you're concerned about losing a little
    volume treat yourselt to properly configured crocks, and larger.

  6. #6
    Melba's Jammin' Guest

    Default Re: A sauerkraut tip

    In article <[email protected]>,
    Chemiker <[email protected]> wrote:

    > Has a little epiphany while fighting to keep all the cabbage
    > under the brine. I make small batches in 1-3 gallon crocks,
    > some of which have shoulders and therefore mouths that
    > are smaller in diameter than the crock proper.
    > Alex


    I thought you just put a brine-filled plastic bag on top of it, although
    Mom had a round wood board that she put on top of the fermenting kraut.
    --
    -Barb, Mother Superior, HOSSSPoJ
    <http://www.caringbridge.org/visit/amytaylor> -- the world can
    learn much about grace from Amy and Warren.

  7. #7
    zxcvbob Guest

    Default Re: A sauerkraut tip

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > Chemiker <[email protected]> wrote:
    >
    >> Has a little epiphany while fighting to keep all the cabbage
    >> under the brine. I make small batches in 1-3 gallon crocks,
    >> some of which have shoulders and therefore mouths that
    >> are smaller in diameter than the crock proper.
    >> Alex

    >
    > I thought you just put a brine-filled plastic bag on top of it, although
    > Mom had a round wood board that she put on top of the fermenting kraut.



    Dad always put a stoneware plate on top of it, and a jar of water on top
    of that. The plate was not a perfect fit to the crock, it was a little
    small.

    Bob

  8. #8
    blake murphy Guest

    Default Re: A sauerkraut tip

    On Mon, 08 Dec 2008 17:53:08 -0600, zxcvbob wrote:

    > Chemiker wrote:
    >> Has a little epiphany while fighting to keep all the cabbage
    >> under the brine. I make small batches in 1-3 gallon crocks,
    >> some of which have shoulders and therefore mouths that
    >> are smaller in diameter than the crock proper.

    >
    > I think those are butter churns rather than crocks. The lids are
    > usually missing.
    >
    >> What's a non-carpenter to do? Or even a carpenter,
    >> if the only wood available is pine or sprue?

    >
    > You can also use a plastic bag of water to weigh down the cabbage and
    > seal out air all at the same time. But use a really sturdy bag so it
    > doesn't leak or burst and flood your kraut with water.
    >
    > I like your idea of using a steamer basket. You may find that it
    > corrodes even tho' it is stainless (because of the acid + salt).
    >
    > Bob


    that's what i was thinking also. but i guess steamer baskets are cheap
    enough that you could dedicate one to the task, but wouldn't the corrosion
    'flavor' the kraut after a while?

    your pal,
    blake

  9. #9
    Geoffrey S. Mendelson Guest

    Default Re: A sauerkraut tip

    blake murphy wrote:
    > that's what i was thinking also. but i guess steamer baskets are cheap
    > enough that you could dedicate one to the task, but wouldn't the corrosion
    > 'flavor' the kraut after a while?


    Don't they make them out of plastic for microwave use?

    Geoff.

    --
    Geoffrey S. Mendelson, Jerusalem, Israel [email protected] N3OWJ/4X1GM

  10. #10
    Brian Mailman Guest

    Default Re: A sauerkraut tip

    The Joneses wrote:

    > I love the commercially canned stuff that just a trifle sweet and
    > with them thar leetle seeds in it.


    We were just talking about something similar last week. I haven't seen
    it in a long time (the local Safeway has more and more of less and less,
    even though they've expanded twice in the past 15 years). It's
    saurkraut with peppers and other things in it--more like a sauerkraut
    salad, I guess--the kraut is only about maybe 1/2 the material. I've
    forgotten what it's called.

    B/

  11. #11
    The Joneses Guest

    Default Re: A sauerkraut tip

    "zxcvbob" <[email protected]> wrote in message
    news:nvn%k.4190$[email protected]..
    > Melba's Jammin' wrote:
    >> In article <[email protected]>,
    >> Chemiker <[email protected]> wrote:
    >>
    >>> Has a little epiphany while fighting to keep all the cabbage
    >>> under the brine. I make small batches in 1-3 gallon crocks,
    >>> some of which have shoulders and therefore mouths that
    >>> are smaller in diameter than the crock proper.
    >>> Alex

    >>
    >> I thought you just put a brine-filled plastic bag on top of it, although
    >> Mom had a round wood board that she put on top of the fermenting kraut.

    >
    >
    > Dad always put a stoneware plate on top of it, and a jar of water on top
    > of that. The plate was not a perfect fit to the crock, it was a little
    > small.
    >
    > Bob


    Speaking of kimchi, etc., I was thinking how a bamboo steamer basket would
    work? I dunno if it would hold up to repeated long soakings in brine...
    Edrena



  12. #12
    Dave Balderstone Guest

    Default Re: A sauerkraut tip

    In article <[email protected]>, zxcvbob
    <[email protected]> wrote:

    > You can also use a plastic bag of water to weigh down the cabbage and
    > seal out air all at the same time. But use a really sturdy bag so it
    > doesn't leak or burst and flood your kraut with water.


    Fill the bag with the kraut brine...

  13. #13
    mrorwell Guest

    Default Re: A sauerkraut tip

    zxcvbob <[email protected]> wrote in news:6q5qb4Fb3jlcU1
    @mid.individual.net:

    > You can also use a plastic bag of water to weigh down the cabbage and
    > seal out air all at the same time. But use a really sturdy bag so it
    > doesn't leak or burst and flood your kraut with water.


    My grandfather made several crocks of kraut every fall for over 50 years.
    Once he discovered sturdy plastic bags, that was the only method he used.



    .................................................. ...............
    Posted via TITANnews - Uncensored Newsgroups Access
    >>>> at http://www.TitanNews.com <<<<

    -=Every Newsgroup - Anonymous, UNCENSORED, BROADBAND Downloads=-


  14. #14
    Gary Guest

    Default Re: A sauerkraut tip

    I've made sauerkraut for 45 years and I've always cut a piece of wood
    that fits the container and gotten a glass jar, filled it with clean
    sand as a weight. I don't think that people who use a plastic bag have
    made too much sauerkraut since it should be skimmed of froth every night
    or so or else the kraut will become musty tasting. Simple use a small
    plastic skimmer or plastic strainer to skim the residue of the top.
    After about two weeks when the fermentation scum becomes less, strain
    when needed.I still make about 60 lbs. a year of specialty
    sauerkraut.Further more, with cabbage being so cheap pick a nice round
    water container(you can buy a nice 3 gallon jug of water and cut the top
    off it). If that's to much hand it out to you friends! If you want to
    use a plastic bag, add the same proportion salt to the water that is
    needed some times to top up the kraut when not enough liquoid is
    produces by the kraut itself.
    mrorwell wrote:
    > zxcvbob <[email protected]> wrote in news:6q5qb4Fb3jlcU1
    > @mid.individual.net:
    >
    >> You can also use a plastic bag of water to weigh down the cabbage and
    >> seal out air all at the same time. But use a really sturdy bag so it
    >> doesn't leak or burst and flood your kraut with water.

    >
    > My grandfather made several crocks of kraut every fall for over 50 years.
    > Once he discovered sturdy plastic bags, that was the only method he used.
    >
    >
    >
    > .................................................. ..............
    > Posted via TITANnews - Uncensored Newsgroups Access
    > >>>> at http://www.TitanNews.com <<<<
    > -=Every Newsgroup - Anonymous, UNCENSORED, BROADBAND Downloads=-
    >


  15. #15
    Gary Guest

    Default Re: A sauerkraut tip

    One of the Eastern European flavours is to add caraway to the shredded
    cabbage..Excellent, if you like the caraway. Here's a tip: try jalapeño
    peppers, sliced, added to the fresh shredded cabbage.

    Chemiker wrote:
    > Has a little epiphany while fighting to keep all the cabbage
    > under the brine. I make small batches in 1-3 gallon crocks,
    > some of which have shoulders and therefore mouths that
    > are smaller in diameter than the crock proper.
    >
    > What's a non-carpenter to do? Or even a carpenter,
    > if the only wood available is pine or sprue?
    >
    > For the unitiated, that's the woodwork you make to
    > press the cabbage down. Remember, here the plate
    > that fits the crock, won't fit through the mouth.
    >
    > The Solution:
    >
    > <drum roll here....>
    >
    > Take that little folding/collapsible s/s steamer basket, you
    > know... the one you can get at the supermarket for a couple
    > of USD? THe one you used for brussel sprouts and okra?
    >
    > Turn that baby upside down with the leaves partially
    > collapsed, insert into the crock mouth, then let the leaves
    > expand. The leaves will expand to fit the main crock and hold the
    > cabbage in place. Now add your water and any remaining salt.
    >
    > Inventive minds may grind away the little feet the
    > steamer basket comes with. I just turned a flatbottomed
    > side-dish upside down (Corning) and placed it over the
    > basket's feet and pushed down. Adjust liquid levels, and
    > close up the crock with its lid, towel or what have you.
    >
    > Works like a charm! And you can sanitize it in the dishwasher.
    >
    > No charge, honestly. Enjoy it without royalty or VAT.
    >
    > Alex


  16. #16
    blake murphy Guest

    Default Re: A sauerkraut tip

    On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:

    > blake murphy wrote:
    >> that's what i was thinking also. but i guess steamer baskets are cheap
    >> enough that you could dedicate one to the task, but wouldn't the corrosion
    >> 'flavor' the kraut after a while?

    >
    > Don't they make them out of plastic for microwave use?
    >
    > Geoff.


    i was thinking along the same lines, but i don't know if they make them.

    your pal,
    blake

  17. #17
    Connie TenClay Guest

    Default Re: A sauerkraut tip

    blake murphy wrote:
    > On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:
    >
    >> blake murphy wrote:
    >>> that's what i was thinking also. but i guess steamer baskets are cheap
    >>> enough that you could dedicate one to the task, but wouldn't the corrosion
    >>> 'flavor' the kraut after a while?

    >> Don't they make them out of plastic for microwave use?
    >>
    >> Geoff.

    >
    > i was thinking along the same lines, but i don't know if they make them.
    >
    > your pal,
    > blake

    I'm sure that I have seen plastic steamer baskets. I did a search I
    found this one
    http://www.cookability.biz/kitchen-c...ket/b_1097.htm
    Connie TC

  18. #18
    Arri London Guest

    Default Re: A sauerkraut tip



    blake murphy wrote:
    >
    > On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:
    >
    > > blake murphy wrote:
    > >> that's what i was thinking also. but i guess steamer baskets are cheap
    > >> enough that you could dedicate one to the task, but wouldn't the corrosion
    > >> 'flavor' the kraut after a while?

    > >
    > > Don't they make them out of plastic for microwave use?
    > >
    > > Geoff.

    >
    > i was thinking along the same lines, but i don't know if they make them.
    >
    > your pal,
    > blake




    They do and we have one.

  19. #19
    Arri London Guest

    Default Re: A sauerkraut tip



    Gary wrote:
    >
    > One of the Eastern European flavours is to add caraway to the shredded
    > cabbage..Excellent, if you like the caraway. Here's a tip: try jalapeño
    > peppers, sliced, added to the fresh shredded cabbage.
    >


    Weirdly enough, my Filipina friends used to make some weird dish that
    contained sauerkraut and thinly slice jalapenos (or Thai green chiles).

  20. #20
    blake murphy Guest

    Default Re: A sauerkraut tip

    On Wed, 10 Dec 2008 18:55:13 -0700, Arri London wrote:

    > blake murphy wrote:
    >>
    >> On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:
    >>
    >>> blake murphy wrote:
    >>>> that's what i was thinking also. but i guess steamer baskets are cheap
    >>>> enough that you could dedicate one to the task, but wouldn't the corrosion
    >>>> 'flavor' the kraut after a while?
    >>>
    >>> Don't they make them out of plastic for microwave use?
    >>>
    >>> Geoff.

    >>
    >> i was thinking along the same lines, but i don't know if they make them.
    >>
    >> your pal,
    >> blake

    >
    >
    >
    > They do and we have one.


    i'm not surprised.

    i forgot to say in the beginning that the original poster should get some
    points for ingenuity.

    your pal,
    blake

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