Helpful Review of Key Points:
- Don’t forget to place water in your Pickl-It airlock! That’s an important part of the Pickl-It fermentation system.
- Temperatures between 68 and 72F are ideal for making sauerkraut. Any warmer, and fermentation happens too quickly. Any cooler, and fermentation slows down.
- “Older” cabbages – those not fresh from harvest – make better sauerkraut, because they’ve had time to age, creating more sugar which is good for feeding the lactic-acid bacteria.
- We like cabbages in the 3-4 pound range. Any larger, they may taste more bitter, making a “spicier” sauerkraut that children don’t like as well.
- Weigh your cabbage AFTER you’ve sliced it.
- Select the correct size Pickl-It based on capacity
- A good salt-to-cabbage ratio: 3 tablespoons of salt for every 5-pounds of sliced cabbage.
- The best cut is a “thread” cut – thin strands of cabbage of equal widths.
- We highly recommend either a 3-blade authentic cabbage cutter, or a stainless steel mandolin in either an angled or horizontal-fixed blade.
- Mandolin cutting techniques are described here.
- We also recommend not reducing, or eliminating the use of salt. Lactic-acid bacteria benefit from the minerals in unrefined, high-quality sea salt.
- Do not use salt that is refined, or contains anti-caking agents.
- Keep all food under the brine, using this technique.
- Sometimes, a harmless fungus – a translucent, waxy “pancake” formation – develops on top your kraut. Simply scoop it off, or it will negatively affect the flavor.
- Pack cabbage tightly: No matter which vessel you use for lacto-fermenting, your cabbage into sauerkraut, always, always, always pack the cabbage tightly, which pushes out air and immediately begins the lacto-fermentation process.
- Storing kraut in non-Pickl-It container: If you are NOT using a Pickl-It wire-bail container with a built-in Plug’R, you will need to MANUALLY RELEASE the carbon dioxide that will continue to build up, even during refrigeration. If you do not, you risk exploding jars.
- Storing kraut in Pickl-It container: If you are ARE storing your lacto-fermented foods in a Pickl-It wire-bail container that has includes a Plug’R in the lid, remember to check up on your ferment, just in case the “Plug’R” was forced out of the by carbon dioxide build-up. If you need to order more “Plug’R”, order here.
- Please remember to always cover the Pickl-It to block out light, but be sure to leave the airlock uncovered.
– More information on proper cutting techniques.
|by Kathleen in Tips | Permalink|
Did you know...
“Readers who have little knowledge [of Bulgarian bacillus in kephir] may be surprised by recommendations to absorb large quantities of microbes, as the general belief is microbes are all harmful. This belief, however, is erroneous. P. 181, Prolongation of life
—Metchnikoff Pro-Bacillus Quote
I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
—Patrick J, Indiana