Photo: Library of Congress
Fellow Master Food Preserver Shelley Marks and I will be doing a sauerkraut demo this Sunday February 2nd at the Hollywood Farmers Market. We’ll make the kraut at 10 am and 12 pm. Between the kraut demos we’ll be sitting in the Master Food Preserver and Master Gardener table to answer questions for the duration of the market. Please drop by and say hello! It’s freeeeeeeeee!
“Kraut” is not politically correct these days. People from Germany prefer to be called “Huns” or “Heinies.”
Last year I had to pass on making sauerkraut. I’m afraid my pickled pole beans and cucumbers were too acidic for my sensitive teeth and was a bit discouraged. My hope this year is that I’ll be able to balance the acidity a bit better. I wonder if there any ingredients I could add to keep the pH lower without causing it to spoil. Calcium carbonate doesn’t seem ideal.
Aaron–Did you lacto-ferment or use vinegar?
By “lower” I meant higher. It’s been a while since high school chemistry. I lacto-fermented and included some ginger bug starter in order to cut down on the salt a bit. However, I have to say that the bean I just ate was greatly improved by 6 months of aging. The sourness mellowed out and it’s even a bit sweat now. The pH measured between 4.0 and 4.4, which is pretty good. Having learned a bit about malolactic fermentation in cider and wine, I wonder if something similar happened with the beans. Maybe I just need to let my stuff age.
I was thinking just the opposite. Shorten the fermentation (just a few days) and then put it in the fridge. pH will be lower, the kraut will be less sour–texture will be firmer. But maybe you like it sour? And I’m impressed that you’re checking the pH.
I hadn’t thought to measure until yesterday. I have the test strips for homebrewing.
Sour isn’t my thing, so I’ll keep the ferementation time short this year and then pasteurize in a hot water bath for long term storage.