Comments on: How to Make Sauerkraut

By: Andrew

Andrew — Sun, 06 Sep 2009 13:01:11 +0000

Hi I eat only raw food so the properties of sauerkraut are much needed. I was just wondering if anyone ended up importing or manufacturing sauerkraut crockpots in Australia? I live in country Western Australia so any help would be muchly appreciated!
Kind regards
Andrew

By: Katrina Armstrong

Katrina Armstrong — Fri, 30 Jan 2009 00:17:37 +0000

Yes! Contact Rod Thomson from Bendigo Pottery: bpottery@bendigo.net.au
They designed a 10L one as a result of popular demand.

By: Kai

Kai — Wed, 28 Jan 2009 07:26:58 +0000

Hi, I am looking for the harsch Crock Pot here in Australia (Sydney). Do you know of any source which might have this pickling crock?

By: Sauerkraut

Sauerkraut — Tue, 06 Jan 2009 01:38:54 +0000

[...] article was originally published here and is part of the January 2009 round [...]

By: Erin

Erin — Tue, 14 Oct 2008 23:10:02 +0000

I have made a big crock full of kraut I left about 5 inches of space at the top of the crock.Then put a plastic bag with water to seal the top.Two days have gone by and juce is running over.What should I do?

By: gloria striker

gloria striker — Sat, 04 Oct 2008 17:24:40 +0000

Hello,
I wrote in August with too much salt at the beginning. Now a month later, the kraut has a wonderful taste , but still too salty. How can I salvage the finished salty end results? Can I add water to the container and store it in the fridge? Will adding water destroy some of the health benefits?

By: JoAnne Winchel

JoAnne Winchel — Mon, 29 Sep 2008 19:47:19 +0000

My sister and I made saurerkraut in a crock for the first time. We have a moldey scum on the top. Is all right to skim it off, or is poinsoness.

By: What is Multiple Chemical Sensitivity?

What is Multiple Chemical Sensitivity? — Sun, 31 Aug 2008 14:50:24 +0000

[...] How to make Sauerkraut. [...]

By: gloria

gloria — Tue, 26 Aug 2008 13:59:07 +0000

I too have added too much salt. The recipe called for 2 tsp and I put 2 tbs for 2 cups of cabbage. It has been in the crook 3 days now. Can I wash the cabbage off and start over? I used a total of 10 tbs for 2 lg heads of cabbage. Can I add another head and possibly save my brew? Thanks much!
Gloria Striker

By: Filippa

Filippa — Mon, 30 Jun 2008 12:33:46 +0000

Joy, an old Croatian/Austrian friend of ours showed me how she makes sauerkraut recently. She said if the kraut is too salty, you can wash it. Another technique she recommended is putting a couple of whole cabbage leaves on top of the kraut before weighing it down. Then you can wash the scum off the leaves. She also puts whole cabbage leaves in the middle of the kraut and then uses them for cabbage rolls. Yum Yum.