Sourkraut recipe's and questions??

[jrebel]

I'm gonna make sourkraut for the first time and need a little direction.  The recipes look really easy....but??

1.  Do I need a special fermenting jar or will a mason jar work?
2.  Do you put the lid on and seal it while it is fermenting?
3.  When you are done fermenting do you need to seal the jars by using a mason jar or water bath?


Lastly.....any good recipes other than salt?  I am gonna try one with garlic and jalapeño.  What else is good?

Thanks johnny

[snowpack]

Some folks I know of use 5 gallon buckets and just lay a small piece of plywood over top for the fermenting. 
I've heard of adding a drop or few of liquid smoke--haven't tasted it to say if it is recommendable.

[NRA4LIFE]

You'll definitely want a fermenter with straight walls so you can do as above.  Keep the piece of plywood weighted down slightly as you want to keep all the cabbage submerged in the liquid that starts forming.  That is the key.  The piece of plywood (or I use a plate that fits very nice in my 6 gallon crock) should be very close to the diameter of the vessel.  Skim any scum off the sides that starts to form too.  Keep tasting it after a couple weeks, some people like it about that sour but I prefer to let it go 3 weeks or a little more.  Keep a clean wet towel over the whole thing too and keep it right at room temperature.  I don't prefer to can it as it will get a tad bit mushy.  I prefer just freezing it as it stays nice and crunchy. 

Never tried any flavorings, but I know some who put a little caraway seed in it.  I don't care for caraway so I have never tried that.

[Kc_Kracker]

do a search i did a writeup on it last fall, make sure you use food grade buckets, nothing aluminum during any part of this process, and enough salt or it will mold instead  and rememeber, its hard to wait but the longer it ferments the batter it gets, 8 weeks to 10 weeks is perfect ! since it summer keep it in a cool place, heat will make it wilt and its gross.

use a bucket, with a dinner plate and a heavy weight, it must be submerged in the salt water at least 2" at all times, and rememeber to go in and push it down daily to remove the air bubbles, if you need help pm me  we also do jalapeno kraut 

[Papadave]

http://www.sausagemaker.com/fermentationpots.aspx

The fermenting pots have a water seal which helps limit the scum and evaporation, nice if you can swing it. I have a 20 liter.

You need to ba able to smash (bruise) the cabbage with a wood bat or a 2" dowel to get the water to start coming out. Limit the amount of extra brine if you can.

I water bath mine and add some caraway to some of the jars while sealing.

Keep it submerged, clean and 65 -70 degress for 3-6 weeks.