No, seriously...what the f**k happened to my sauerkraut!?

Cafe Society
1

Previous thread here.

For various reasons, it took me a while (OK, almost four years) to take another stab at making my own sauerkraut. I didn’t do a whole lot different than last time. I used two heads of cabbage instead of one, and instead of weighting the “lid” with cans I used a gallon-sized zip-top bag filled with brine. I live in Florida now instead of Chicago, but in both cases the kitchen was kept around 74 degF. Using the same fermentation crock with the same wooden disc/lid that slips inside the crock to cover the food, I shredded and salted the cabbage, put it in the crock, and saw that I had enough liquid. For good measure, I added another 3/4-cup or so of brine just to be extra-sure.

This time I think I went something like eight or none days before I found that the liquid level had dropped below the top of the lid one morning. There was no evidence of leaking from the pot (I checked this religiously every day), and given the way the bag of brine I was using as a weight conformed to the shape of the crock, I think I can discount evaporation; there should have been next to none.

I have only two hypotheses, but would love to hear from anyone else who’s got a thought:
[ol]
[li]The wooden disc that sits on top of the cabbage eventually soaked up enough water that it lowered the level of brine, or,[/li][li]There’s something about the fermentation process whereby, after the initial release of water from the cabbage, it eventually starts re-absorbing fluid.[/li][/ol]
I’ve never heard of the second thing happening, so I’m left with the first as the culprit.

When I have the time to watch over it (and at the rate things are going that might not be until October), I’m going to make a third attempt, but this time I’ll let the wooden disc soak in brine for a couple of days before using it and see if I get a different result.

Any other ideas out there?

2

I make small batches of homemade sauerkraut all the time.

There are various different methods, but the one I use works for me 100% of the time and produces a good result.

I generally use baby cabbages, because the leaves are thinner and softer.

  1. Shred the cabbage and put it in a large pot.

  2. Add a large quantity of salt (more than you are going to end up with).

  3. Scrunch up the cabbage and salt well with your hands for a couple of minutes, until the cabbage starts to become moist and limp. This makes the whole fermentation process quicker and better.

  4. Cover with just enough water so that it’s submerged, and leave for 2-3 hours. This eliminates all bacteria except the probiotic bacteria you want.

  5. Pour off the water to get rid of the excess salt. Add a little water back, taste, and if necessary add a bit more salt until its as salty as it’s going to end up.

  6. Rinse out a large glass jar, put the cabbage in and press it down. There should be enough water to cover it.

  7. Put the lid on the jar. I have a jar with an airtight seal.

  8. Once a day, stir it up and push down the cabbage so that it’s properly covered. Taste and see how its getting on. After a couple of days you should see some air bubbles and froth when you stir it up.

  9. It should be ready to eat in about 4 days at room temperature. If you like it more sour, leave it longer.

  10. Enjoy!

3

I should have added that once it’s ready, put it in the fridge. It will keep for several weeks.

4

Could the fermentation have produced enough gas to cause the entire mass of sauerkraut to float, lifting the wooden lid? Once you’ve discounted your two hypotheses that’s the only other one I can come up with.