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Old December 15, 2015   #91
Karrr_Luda
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Quote:
Originally Posted by Worth1 View Post
Here are some wood sauerkraut boards people put rocks on top of them.
Worth.
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When I was a kid, my parents made kraut in a large wooden barrel don't know what type of wood it was, they had three wooden planks cut out to form a circle that went inside the barrel, and a giant boulder on top of the planks to keep everything down under brine. They lifted the boulder once every few days and poked the kraut with a stick to release air bubbles, did that until the kraut was done. then just kept it in a cold place all winter...
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Old December 15, 2015   #92
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When I was a kid, my parents made kraut in a large wooden barrel don't know what type of wood it was, they had three wooden planks cut out to form a circle that went inside the barrel, and a giant boulder on top of the planks to keep everything down under brine. They lifted the boulder once every few days and poked the kraut with a stick to release air bubbles, did that until the kraut was done. then just kept it in a cold place all winter...
Now you have me wanting to make a wooden kraut barrel.

White oak varieties are the most common wood to make barrels out of and was commonly used to make ships.
There are reasons behind this and the reason I chose to make the plug out of it.
It is one of the reasons the USS Constitution is still around.
The live oak is in a the family of white oaks.
White oak has a close grain.
Where as the red oak has an open grain and isn't suitable.
I can look at a board and tell which one it is.

Worth
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Old December 15, 2015   #93
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White oak has most beautiful rounded leaves and shiny dark brown acorns that root nearly as soon as they hit the ground. Probably keeps the kraut from going soft too.
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Old December 18, 2015   #94
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nice post, he is using caraway seeds too, cause they make kraut awesome!
I just used my fist as masher in large containers untill now, i guess yours works much better
And yes, playing with mud is very satisfying. If you have time and desire, that's the thing to do.
I also add garlic & onions in addition to caraway seeds to give it more flavor if I have extra.
I see some talk about the rust when using metal lids. I reuse canning jar lids but when they get too carpy looking I drill a hole in them & use it for kraut. The plastic lid would allow the same one to be used for a long time but I'd still be throwing away those used lids so I like getting one more use out of them.
I've also tried just leaving the ring a bit loose so it can relieve pressure & I covered a jar with a plastic bag & a rubber band holding it on. Both versions molded a bit. I've not had any mold using the drilled lid/ airlock type seal.
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Old December 18, 2015   #95
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I was reading a bit of Sandor Katz's Wild fermentation book at B&N today, and before leaving, spotted something that must be shared, a drawing of a carboy with an airlock and a drawing of a carboy with a balloon on it serving as an airlock. I thought it was genius. Made me laugh. Totally trying it...
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Old December 18, 2015   #96
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That's what they do with wine making sometimes.
The balloon gets huge.

Worth

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Old December 18, 2015   #97
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My husband remembers his mother keeping a gallon jug full of grape juice with yeast added and topped with a balloon out in their back hall when he was growing up.
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Old December 19, 2015   #98
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My husband remembers his mother keeping a gallon jug full of grape juice with yeast added and topped with a balloon out in their back hall when he was growing up.
They used to make balloons just for this but with the advent of cheap injection molding and new plastics the airlocks have taken over.

I have noticed that Krokatoa stabilizes and continues to burp at a low and steady pace if the temperature stays stable.
Also the moat stays at the same level.
Right now it is 66F in the house.
What I am shooting for is new years day to open it up.
That will be exactly 3 weeks.

Worth
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Old December 20, 2015   #99
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Today I found a good looking pile of cucumbers so I bought enough for the half gallon jar.
as it turned out I bought enough for five quarts.
Here they are.
Looks like I might have to put up a fermenting shelf.
I have six things fermenting now.
Worth
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Old December 20, 2015   #100
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Let's see how long it takes them to rot.
Three tablespoons of salt to one quart of water and spices that is it.
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Old December 20, 2015   #101
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Looking great Worth, why should they rot? Try them after three - five days, keep trying until perfect to your taste. They will be gone before you know it, but at least you'll know how long it takes to get them perfect. Your kraut too, try it now, maybe you will like it less sour? I made a small batch after you did yours, we are already halfway through it, and it was perfect, for me and mine anyhow. it keeps getting more sour in the fridge anyway, just slows down a bit.
I add little olive or sunflower oil and chopped raw onion when i serve the kraut and it's delish.

OK, disregard all unasked for advices!

Tried kraut that is sold at Trader Joes in a little plastic containers, it is unedible to me, I call it self-consumed.

neat ferment-station, can't wait to see what you build!

i only have something weird brewing now, apple soda? Used apple peel, cores and some soft chopped apples that were no good to eat, infused in sugary water for a few days, strained and added a couple of pieces ginger with peel, resulting in bubbly apple soda. Experimenting as usual...
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Old December 20, 2015   #102
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Worth, looks great. Have been waiting to start mine (till you taste yours) so I am patiently waiting.
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Old December 20, 2015   #103
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So I am the forum lab rat.

Worth
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Old December 20, 2015   #104
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Might as well be you!
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Old December 21, 2015   #105
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I tasted the carrots and they taste like salty carrots or green olives but they are really crunchy.
I might have used too much salt for the temperature they were fermenting in.
I really dont know what to expect so I put them in the refrigerator.
There is zero rust on the lid.

Worth
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