The sauerkraut I made in August is almost gone. I still have a little bit of the kraut I made in May but it is mixed in with the daikon and carrot ferment I made in May. I like the kraut that I made in August better than the one I made in May. This time I didn’t include the red pepper flakes, and I added dried dill weed to the seasoning, but other than that it was about the same recipe except I didn’t use an airlock this time – just a cover with saran around top of jar to be sure no pest get in because the wood cover wasn’t tight fit. I keep on counter for three days and then refrigerate, and you can eat it that day. It takes three days for the lacto-bacillus to get a good start to begin the ferment and make probiotics. In the refrigerator it will continue to ferment at a much slower rate. I have a separate refrigerator for my fermented foods and drinks, I keep the temperature a bit higher than the regular refrigerator. Some recipes tell you to keep it out on counter for weeks and even months, I haven’t tried that yet and not sure I ever will. I simulate the old way when they used to put in the cellar that was about 50 degrees by keeping in my ferment refrigerator. I feel it is safer in refrigerator. I have pH test strips and I check for the pH of all of my fermented drinks and foods. I use a reference table to verify that the food or drink is at the correct pH so I know it is safe. Remember don’t use table salt – use kosher salt – and don’t cover with cheese cloth because the weave is too big and will let gnats get in. Use a solid weave such as cotton dishcloth or broadcloth. Also cleanliness is critical, I wash jars and implements in hot soapy water, rinse well and then sanitize with pure white vinegar. The vinegar needs to make contact for about 1 minute and shake off excess. Vinegar kills all bacteria – good and bad – the good bacteria, lactobacillus make the healthy ferment and they thrive in the salty acid environment that is low pH below 4.6, whereas bad bacteria can’t live in high acid low pH. Be sure to check out my cited reference sources in the other articles I wrote – see links below.
If you missed the May article I wrote – read it here – May Sauerkraut – be sure to click on the reference links for the research I cited.
Here is the book review I did on the Fermentation for Beginners
Below are more pictures of making August Sauerkraut.
Below I heated the smoked sausage but not the kraut because when you heat it you kill the probiotics in the ferment; I eat it cold from the refrigerator and it compliments the heated smoked sausage that I heated in a brown ale. It still tastes amazing if you heat it and I’m sure there are still many health benefits even if you do heat it so if you can’t enjoy it cold then by all means – do your own thing.
Sanitizing research reference
Other research references: