Helpful Review of Key Points:
- Don’t forget to place 2 tablespoons water in your Pickl-It airlock! The airlock removes oxygen from the Pickl-It fermentation system, eliminating histamine development and other toxins.
- 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
- For every 5-lbs of grated cabbage, use 22 grams of sea salt. Do not use any salt with a pigment. This will discolor your brine.
- Layer the finely-threaded cabbage with the salt. Do not mash, beat, or pulverize. Let the salt extract the liquid from the cabbage, creating the brine.
- 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 astainless steel mandolin in either an angled or horizontal-fixed blade.
- Mandolin cutting techniques are describedhere.
- We also recommend not reducing, or eliminating the use of salt.Lactic-acid bacteriabenefit 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, usingthis 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.
- Storing kraut in Pickl-It container: All Pickl-It sauerkraut should be stored in a Pickl-It. It’s important for oxygen to be pushed up and out of the Pickl-It jar after removing saurkraut or its juice.
- Please remember to always place a cover around the Pickl-It to block out light. Do NOT place a cover over the airlock.
– More information on proper cutting techniques.
|by Kathleen in Tips | Permalink|
Did you know...
Coffee and chocolate have a tough outer coat which is moved during fermentation, benefiting from the microbes, Erwinia dissolvens, leuconostoc, and lactobacillus species plus the yeasts of the genus Saccharomyces.
—Coffee & Chocolate Are Fermented!
We managed to let our Pickl-It pepper mash go for 1 year & 8 days but we were frothing at the mouth & had to dive in. The earth moooooved at first bite! The taste buds exploded into exuberant happy dances. Our senses reeled with gustatory joys. Now, it is pepper mash on EVERYTHING . Yuuuum!!!!!!!!!! TikiBlu has just SWOONED!!!
—TikiBlu H. - Washington