Author Topic: Sauerkraut  (Read 2010 times)

Offline liquidbrewing

  • Brewer
  • ****
  • Posts: 283
  • OG - FG x 131= ABV%
    • View Profile
Sauerkraut
« on: September 15, 2011, 12:46:28 PM »
I've been thinking about making some sauerkraut.  Have watched a lot of videos online, and wondered I could ferment it in a brewing bucket?  Closed completely with an airlock?  Anyone make sauerkraut?
Justin
Liquid Brewing, Co.
"Find Your Own Level"

Offline Slowbrew

  • Senior Brewmaster
  • ******
  • Posts: 1657
  • The Slowly Losing IT Brewery in Urbandale, IA
    • View Profile
Re: Sauerkraut
« Reply #1 on: September 15, 2011, 02:01:12 PM »
My folks used to.  They used a Red Wing crock and set a plate, face down, on top with a jar full of water on top to hold everything under the liquid.  I would think a brew bucket would work.

Paul
Where the heck are we going?  And what's with this hand basket?

Online mtnrockhopper

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2881
  • Delaware
    • View Profile
Re: Sauerkraut
« Reply #2 on: September 15, 2011, 04:15:14 PM »
I'd never use it for brewing again ...
Jimmy K

Delmarva United Homebrewers - President by inverse coup when the old president ousted himself.
AHA Member since 2006
BJCP: B0958

Offline The Professor

  • Brewmaster
  • *****
  • Posts: 769
  • "In the next life, you're on your own"
    • View Profile
Re: Sauerkraut
« Reply #3 on: September 15, 2011, 06:53:33 PM »
I'd never use it for brewing again ...

I don't know about that...if you clean it right, it should be no problem. 
I use containers that held kimchee in my brewing (I even store yeast slurries  in them) and have never had any issues with contamination or souring.   And kimchee is, after all, just Korean sauerkraut (just spicier and fishier).

It's all about how how clean such vessels for brewing use.
AL
New Brunswick, NJ
[499.6, 101.2] Apparent Rennerian
Homebrewer since July 1971

Offline kruz805

  • 1st Kit
  • *
  • Posts: 5
  • Pre-Event Coordinator
    • View Profile
Re: Sauerkraut
« Reply #4 on: September 16, 2011, 08:58:59 AM »
I help my parents make kraut every other year.  I would suggest using old ceramic crocks.  Use kitchen (unscented) garbage bags to seal the top of the crock.  You need to place the bottom of the bag on the kraut and fill with water and tie off.  You only need enough water to seal the kraut from the air.  End up being no more than an inch of water in the bag.
CRAFT Home Brew Club

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8130
  • Redmond, WA
    • View Profile
Re: Sauerkraut
« Reply #5 on: September 16, 2011, 11:34:30 AM »
That's an awesome idea, I love it.  Any other tips and tricks?
Tom Schmidlin

Online mtnrockhopper

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2881
  • Delaware
    • View Profile
Re: Sauerkraut
« Reply #6 on: September 16, 2011, 12:49:29 PM »
I'd never use it for brewing again ...

I don't know about that...if you clean it right, it should be no problem. 
I use containers that held kimchee in my brewing (I even store yeast slurries  in them) and have never had any issues with contamination or souring.   And kimchee is, after all, just Korean sauerkraut (just spicier and fishier).

It's all about how how clean such vessels for brewing use.

Huh! I was as worried about the plastic absorbing kraut flavors as contamination. But if you can make kimchee and brew in the same bucket then I stand corrected.
Jimmy K

Delmarva United Homebrewers - President by inverse coup when the old president ousted himself.
AHA Member since 2006
BJCP: B0958

Offline gmac

  • Brewmaster General
  • *******
  • Posts: 2025
  • London, Ontario
    • View Profile
Re: Sauerkraut
« Reply #7 on: September 17, 2011, 08:20:39 AM »
Just an aside.  A friend of the family (now deceased) used to make sauerkraut in a big barrel and would put whole cabbage heads in the bottom (cut out the core I think).  They took a longer to ferment but because he'd leave it in the barrel for a long time, no problem.  Then, he'd use the whole leaves to make cabbage rolls instead of regular cabbage.  Awesome!

Offline MDixon

  • Senior Brewmaster
  • ******
  • Posts: 1010
    • View Profile
    • Mike's Homebrewing Page
Re: Sauerkraut
« Reply #8 on: September 19, 2011, 09:35:02 AM »
Kraut is super easy. Chop (or slice or whatever) the cabbage and salt it, the water will come out. Weigh it down with a plate and a rock (the way my grandmother did/does it - she's 98 BTW). You want it all submerged for sure and it can get a bit funky at the surface of the liquid. Sandor does a great job with all wild ferments.
http://www.wildfermentation.com/resources.php?page=sauerkraut
It's not a popularity contest, it's beer!

Offline hubie

  • Assistant Brewer
  • ***
  • Posts: 234
    • View Profile
Re: Sauerkraut
« Reply #9 on: September 23, 2011, 08:40:03 AM »
Maybe it was the cabbage I used, but the only time I tried to make it, I didn't get nearly enough water to come out and cover the cabbage.  Is there some sort of rule-of-thumb to use with respect to how much salt you use?

Offline MDixon

  • Senior Brewmaster
  • ******
  • Posts: 1010
    • View Profile
    • Mike's Homebrewing Page
Re: Sauerkraut
« Reply #10 on: September 23, 2011, 09:10:05 AM »
I seem to recall about a tablespoon per head, but it was a long time ago that I made it...way more kraut than I generally eat, so one and done for me...
It's not a popularity contest, it's beer!

Offline tallcall

  • 1st Kit
  • *
  • Posts: 22
    • View Profile
Re: Sauerkraut
« Reply #11 on: September 23, 2011, 12:54:30 PM »
I used to make it with my dad we would shred a head into the crock sprinkle about 1/4 cup of salt, then pound down with the end of a clean 4x4. Keep layering cabbage and salt and pound down after each layer. Should have plenty of liquid to cover cabbage when you finish. Turn a plate upside down and weight it down with a clean rock or gallon jug of water. Store in a cool place until done.

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8678
  • Delaware
    • View Profile
Re: Sauerkraut
« Reply #12 on: September 23, 2011, 01:53:12 PM »
I've been thinking about making some sauerkraut.  Have watched a lot of videos online, and wondered I could ferment it in a brewing bucket?  Closed completely with an airlock?  Anyone make sauerkraut?

I use an old 5 gallon pickle bucket that works great. You could use a 6.5 gallon fermenter as well. I'm not sure if the residual hop aromatics would work their way into your kraut but would likely be gone after a batch.
Ron Price