Comments on: Superkraut — More Fermenting Action

By: Stuart Broz

Stuart Broz — Tue, 17 Nov 2009 23:39:36 +0000

I have some huge glass jars that are sitting around empty. I've been planning on making some fermented pickled cucumbers. I think I'll have to try this, too.

By: depression

depression — Sat, 07 Nov 2009 12:21:56 +0000

I love to eat chicken and very good to see chicken recipe here in this site. I hope this recipe would be really delicious to eat. Thanks for sharing such nice recipe here.

By: breakawaycook

breakawaycook — Thu, 05 Nov 2009 18:58:48 +0000

Chef Anahata, thanks! That's a great alternative to the pricey Harsch.

And Alice, I don't know what I was smoking when I ordered it in 20 liters. Blue sky thinking!

By: Alice

Alice — Wed, 04 Nov 2009 23:24:18 +0000

2o liter crock!? Anyway, it looks great. I have a plastic crock but might get one of those, I'll go check the german website. Thanks!

By: Chef Anahata

Chef Anahata — Wed, 04 Nov 2009 23:23:44 +0000

I LOVE sauerkraut and I have an alternative to the expensive crock if you are watching the budget.
You can use a one gallon glass jar. Pack your salted cabbage and veggies to within 3" of the brim.
Then, take a plastic freezer bag and insert it in the jar pushing it all around the top of the cabbage.
Mix up some brine (sea salt and water) in a measuring cup and pour it into the open freezer bag
to the top of the jar and seal the bag. The salted water will seal off the air. As the juice begins to
secret from the cabbage and form in the jar you will need to release some of the water in the baggie
so the kraut brine does not spill out. It works like a charm.