Any Kraut fermenters in the crowd?
My ancestry is primarily German. I have loved Sauerkraut since I was a kid. We'd have hotdogs and sauerkraut over mashed potatoes about once a week...it was inexpensive and we all loved it.
New Year's tradition for our family has always been a pork roast with Sauerkraut slow cooked for at least 6 hours...again served with mashed.
Anyway...recently, I got the idea to make my own. I bought a 1.3gal crock and have been fermenting for 3ish weeks. Right from the word go, my kraut turned out great. The secret...is the salt to cabbage ratio. weigh the cabbage...then add 2% pure salt to this...do NOT use iodized table salt...I use canning/pickling salt.
My latest batch is made with carroway seeds....I added 2 teaspoons of seeds per cabbage head (I use three head for my pot)
Question...I have a water seal crock (lid) I put it up in a relatively stable environment ~66-68* 24hours a day. Only at night though, my pot will suck in the water from the water seal. It hasn't been a huge problem for my ferment...but I have to keep an eye on it so it doesn't suck in air and bacteria. Does anyone know how to avoid this suction effect...or what causes it? It doesn't seem to be barometric pressure or temperature related.
Do any of you guys make your own kraut? I'd like to hear your experiences (good and bad)...
redhawk