Comments on: Homemade Sauerkraut (Choucroute)

By: Frenchfarmer

Frenchfarmer — Thu, 23 Jan 2014 18:48:00 +0000

The bit you cut off the plastic bottle when you empty it is a funnel so if you cut the very top of the cap off a bottle you can screw one on top of the other and away you go.

By: Michele Grant-Joll

Michele Grant-Joll — Wed, 28 Aug 2013 11:31:00 +0000

You husband must be from Maryland.

By: Marc Matsumoto

Marc Matsumoto — Sat, 05 May 2012 01:40:00 +0000

I used Poland Spring water bottles, which are BPA-free. But you can certainly use glass mason jars.

By: Namonox

Namonox — Fri, 04 May 2012 15:04:00 +0000

plastic.. really? hope its at least BPA free

By: Hungry Native

Hungry Native — Thu, 16 Feb 2012 12:49:00 +0000

Isn't homemade sauerkraut amazing and infinitely better than the store bought stuff. We try to keep a crock going at all times! Great photos! Thanks!

By: Hungry Native

Hungry Native — Thu, 16 Feb 2012 08:49:00 +0000

Isn't homemade sauerkraut amazing and infinitely better than the store bought stuff. We try to keep a crock going at all times! Great photos! Thanks!

By: Nathan Oberle

Nathan Oberle — Thu, 25 Aug 2011 15:12:00 +0000

An open system would introduce the possibility of aerobic bacteria, like acetobacter. They would make vinegar, which may not taste bad.

By: Anonymous

Anonymous — Fri, 24 Sep 2010 16:38:00 +0000

In ma BELLEY!

By: Vadion

Vadion — Sun, 07 Feb 2010 23:33:17 +0000

Hi, Mark! I like most of your recipes and your bravery in experimenting with foods. But... It is always "but" ... That sauerkraut method is very sophisticated from engineering point of view, but (again) it takes to many efforts. First - proportions: Old Russian and probably Poland, Slovak, Ukraine looking for 1Funt salt and 1 Pood cabbage, classic. 1 Foont = 1 Pound; 1 Pood = 16 Kilos = 35.5 pounds. Process: shred the cabbage, some carrots, spread it over a clean table (countertop is perfect) sprinkle over with some caraway seeds and salt and few peppercorns. Then mix and squeeze it with your hands to release juices and pack tightly in glass or ceramic jars with wide neck, leaving some space on top (for juices). Put some weight on top (I use small jar with water) and put jars on soup dishes or bowls, to collect outcoming juices. stick (stainless skewer is OK) Put some weight on top (I use small jar with water) and put jars on soup dishes or bowls, to collect coming out juices. Pierce the cabbage in few places to the bottom with clean stick (stainless skewer is OK) 1-2 times a day to release gases. In couple of days you will see the drop of level of brine in jars, just pour back collected juice. After one week put your cabbage in refrigerator. And in 2 weeks it is ready. NO WATER. Only natural juice. You can replace carrots with red beets. It will make kraut purple color.Very easy lunch recipe: Dice boiled potato, onion into bowl, add plenty sauerkraut, sprinkle with oil of your choice, add some fresh herbs, have a slice of ray bread and enjoy!

By: Vadion

Vadion — Sun, 07 Feb 2010 18:33:17 +0000