How to Avoid Mold When Making Sauerkraut
The photo on the right is not cabbage with feta; it's mold. If exposed to too much oxygen, the proto-sauerkraut will get all scummy since fermentation is an anaerobic process. Make sure to seal mason jars tightly and if using a crock, place a plate or cloth—or a cloth tied with a rubberband, to avoid flies—on top. Submerge the cabbage in lots of salty water, and smoosh down at least once daily to release air. As Boing Boing points out, it's pretty easy, despite the mold threat.
A good fermenting takes at least three weeks, and for an especially potent flavor, wait around six to nine months. For more on the magical ways of fermentation (including beer, yogurt, wine, mead, and miso), read Wild Fermentation by Sandor Ellix Katz or "Sandorkraut," who has spent almost two decades fermenting for fun. He doesn't stress about mold. Just skim the stuff off, and place the top back on.
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3 Comments:
As long as the cabbage is covered by the brine it should not mold.
Some other tips I have from much experience;
-Use kosher salt as iodized salt clouds the juice after time. 1 tablespoon
per head of cabbage.
-Ferment in a dark area @ 60-70 degrees. The fermentation will
take a little longer at these lower temps but the tase is better. I usually
need 5-6 weeks fermentation in the 5 gallon batches I make.
-Once a week transfer the mix to a new, clean container so that what
was on top is now on the bottom.
-Cover the brine with a plate & a 1 gallon milk jug filled with water, this
is much more sanitary than a rock & a piece of wood.
-If you make small batches it is easy to experiment making your own kimchi. This is merely saurkraut with radishes, carrots, chili peppers, garlic etc, Google it.
tinytim at 9:24PM on 01/16/09
Real kimchi is not just sauerkraut with vegetables added. Traditional kimchi is fermented underground and has seafood added , like oysters or mussels. The resulting flavour is more savoury (think anchovies x 100) than fermented cabbage.
Having said that, I use a kimchi pot with a water lid to make my own sauerkraut. The best salt to use is additive free pickling salt. Most salts, kosher salt included, contain pouring aids that keep the salt from clumping during periods of high humidity. Pickling salt doesn't.
I Tried shredding the cabbage by hand, with a mandoline and with a food processor and the hand cut version is my favourite. I then make sure to bruise the kraut before packing it tightly. I use water filled clean (hot cycle in the dishwasher) mason jars to weigh the kraut down and have never had a problem with mold. Keeping it in the basement in cool temperatures is a really good idea.
Andreas at 7:32AM on 01/17/09
Is there a big difference between store bought and making your own?
Shelby947 at 1:53PM on 01/22/09