sourkraut makers? - The HuntingPA.com Outdoor Community
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post #1 of 11 (permalink) Old 10-17-2016, 05:24 PM Thread Starter
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sourkraut makers?

The water bag leaked into the sauerkraut and now a thin layer on top is very soft and it doesn't seem very salty. What can I do? never had this happen before.

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post #2 of 11 (permalink) Old 10-17-2016, 06:52 PM
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Re: sourkraut makers?

If it's not frankly rotten and the rest of the batch is still good I'd just mix it in and bring new to the top. As for the water leaking I'd try a plate with a couple mason jars of water to weigh it down.
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post #3 of 11 (permalink) Old 10-17-2016, 09:19 PM
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Re: sourkraut makers?

I'd try to mix it in as hac said. I always used the plate and a weight on top.
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post #4 of 11 (permalink) Old 10-17-2016, 09:34 PM Thread Starter
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Re: sourkraut makers?

Always use a bag but never had it leak into the kraut.

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post #5 of 11 (permalink) Old 10-17-2016, 09:55 PM
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Re: sourkraut makers?

We triple bag it. One down in and draped over the sides. Other 2 with the water sit on top of the first one.
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post #6 of 11 (permalink) Old 10-18-2016, 12:17 PM Thread Starter
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Re: sourkraut makers?

Only had it double bagged like you described 123 and it leaked through both bags. Cheap bags. At .25 cents a lb for cabbage I might toss it and start over. I think it may have gone bad. I have it triple bagged now. I don't want to take a chance of not having any. We cant eat store bought kraut any more.

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post #7 of 11 (permalink) Old 10-18-2016, 12:18 PM Thread Starter
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Re: sourkraut makers?

Only had it double bagged like you described 123 and it leaked through both bags. Cheap bags. At .25 cents a lb for cabbage I might toss it and start over. I think it may have gone bad. I have it triple bagged now. I don't want to take a chance of not having any. We cant eat store bought kraut any more.

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post #8 of 11 (permalink) Old 10-18-2016, 01:03 PM
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Re: sourkraut makers?

It stead of using water in the bags use brine, so if it leaks it leaks brine onto the kraut and it will be the same as the liquid in the kraut.

Im hoping to this year do my kraut in 1/2 gallon mason jars with air locks, i used to do it in a 5 gallon buck and set it in the corner of the dinning room but it gets in the way and the smell can be a little discouraging sometimes.....
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post #9 of 11 (permalink) Old 10-19-2016, 01:37 PM Thread Starter
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Re: sourkraut makers?

Good idea with the brine 88. I will not use cheep bags again and will triple bag. I use an antique crock. But may try the jar method sometime. I just read that canning or freezing kills all the valuable pro biotics in the kraut and to refrigerate it.

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post #10 of 11 (permalink) Old 10-19-2016, 07:00 PM
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Re: sourkraut makers?

I have always used a Gal. jug of water to hold my plate down in a 5 gal bucket.

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