Comments on: How To Make German Style Sauerkraut

By: Chef Markus Mueller

Chef Markus Mueller — Sat, 19 Nov 2022 20:29:27 +0000

Hi Mj, I'll try and answer all your questions as best as I can! The storage guideline of 3 months in the fridge is meant to protect all my readers from any potential food poisoning. As I have no control over how readers store their sauerkraut, whether or not they use clean containers and utensils to remove sauerkraut from the main batch, varying refrigerator temps, varying bacteria levels etc, there are simply too many variables that come into storing the kraut longer and I don't feel comfortable telling folks it will last forever.

That said, if properly stored in a dark, cool/even cold location (my fathers kraut freezes almost semi solid over the winter months sometimes) , kept under the brine with a weight, and covered with a breathable cheesecloth to keep out debris, the sauerkraut 'should' not go bad, it will just slowly keep fermenting. The brine is key here as it protects the kraut from any bad bacteria. Care still needs to be taken to prevent mold growth on the edges and sides of the crock, which can lead to spoilage long term. That said if at any point your sauerkraut smells off, is slimy, or looks weirdly colored, use the age old mantra 'if in doubt, throw it out'.

In regards to topping up the brine, I have recently updated the post to say, yes it can be topped up with fresh water. The key is not to use chlorinated city water, which can inhibit the fermentation process. If in the city where chlorinated water is standard in most taps, fresh bottled water should be fine.

I hope that answers your questions. If there is anything else I can help with please feel free to email me at info@earthfoodandfire.com

Chef Markus

By: MJ Rowlandson

MJ Rowlandson — Fri, 18 Nov 2022 10:41:25 +0000

Hello Markus: I am what people would call a late life child to my parents. When I was born both sets of grandparents had already passed on. As a child around 4-5 years old I remember in the fall the big crock pots (some were taller than me) sitting out back in the old summer kitchen brewing. Mom had them filled to their brims with pickles, sauerkraut and all sorts of yummy things for the winter season (lol it was really stinky out there, I was only 4 -5 yrs old after all). But, unfortunately by the time I was old enough to start really remembering and learning the old school art of the "how-to craft" of preserving and canning my mother had passed on. I'm a complete newbie to the canning process. Sauerkraut has been one of my favourite foods since childhood. A couple of years ago my husband gave me a complete utensil set of items to make homemade fermented foods (ie: sauerkraut) as a Christmas gift. LOL, I have yet to put these items to use. I have been doing research off an on for awhile on the subject of "how to ferment and can food items". There seems to be as many opinions as there are chefs out there as to the best way to proceed in food fermentation. To date your info listed above has been one of most expletive that I've come across (very much appreciated thank-you). However, all the info I've studied including yours says that a fermented product only last tops 3 months in a fridge. Though my very first thought after reading this article/recipe recommendations is this; why do you state the standard line of your recipe's finished product will only last for two - three months after it is canned, sealed and refrigerated? However; when you talk about your dad making a years worth of sauerkraut in one go. WOW! What is the difference between his process, your recipe above and most of the other posted recipes? Why does your father's finished product last for 10 to 11 months(assuming one - two months to ferment yearly batch)? I don't want the hassle of having to do a batch every three months or so. Is there something more to do/to add during the actual fermenting stage itself to add longevity to the fermented items? Yes, I'm aware the fermenting time period has its affect on quality of flavour but does a longer length of fermentation time also extend the shelf life without compromising taste to much and food consumption safety? This fermenting process as you said has been around for thousands of years and in the beginning there were no grocery stores for people to buy their fresh carrots and cabbages from every couple of months as needed or refrigerators to store their finished canned products. How is the shelf life of fermented food extended to include a whole season of storage for use? Thank-you. OH: You recommend a minimal top up of water if to much natural moisture/water evaporates during fermenting process in your "trouble shooting section". Then you recommended to a commenter not to do that (?) because of tap water contaminants?? Just asking for my own future reference. Your thoughts; do you think the use of bottled distilled water(with next to zero contaminants) could be used as a minimal fluid top up if really needed as opposed to tap water?

By: Chef Markus Mueller

Chef Markus Mueller — Sat, 24 Jul 2021 17:14:52 +0000

In reply to Gay McDonald. That sounds delicious! I will have to try it!

By: Gay McDonald

Gay McDonald — Mon, 05 Jul 2021 02:56:12 +0000

Hi Chef Markus, some time back, I found a recipe that included dried rose petals in sauerkraut. It's an amazing addition, and also looks nice. Just add around 2tbsp to your standard recipe. And, when serving, I sprinkled over some pomegranate. We love to eat it with Shio Koji Chicken Breast and a tomato salad

By: Chef Markus Mueller

Chef Markus Mueller — Wed, 17 Mar 2021 14:16:33 +0000

In reply to Lee. Hi Lee, I would not add any vinegar or sugar to the recipe as it can adversly affect the fermention. The shredded carrot will add a small amount of natural sugar which will help flavor the end product. Homemade saurkraut and store-bought kraut will always taste slightly differently, as commercial brands add various ingredients to extend and guarantee freshness and shelf life to accommodate shipping, storage, etc. Our recipe uses only lacto-fermentation to naturally ferment the saurkraut. I would suggest giving the recipe a go as it is, and if you don't find it sour enough, you can let it ferment longer to achieve a more sour taste.