Sauerkraut Survivor - getting ready

Pin It

Hey everybody! I wanted to update you all on the sauerkraut experiment referred to in The Science Behind Sauerkraut Fermentation that we will be beginning soon. I have marked down June 6th as Day 1 of Sauerkraut Survivor. Yay!

I have been asked what kind of set-ups I will be testing. Here is the list…

The Jars

Jar #1 - Mason jar with cheesecloth

Jar #2 - Mason jar with 1/2″ olive oil

Jar #3 - Mason jar with water-filled baggy

Jar #4 - Mason jar with cabbage leaf, smaller mason jar on top, filled with water as a weight

Jar #5 - Mason jar with cabbage leaf, shot glass, and white lid

Jar #6 - Mason jar with white lid

Jar #7 - Mason jar with white lid and baggy

Jar #8 - Mason jar with white lid and airlock

Jar #9- Mason jar with metal lid and ring

Jar #10 - Mason jar with metal lid and ring with airlock

Jar #11 - Mason jar with cork and airlock

Jar #12 - Mason jar with Lacto-fermentation Air-Lock System (Cooking God’s Way was happy to donate their system to me for my testing)

Jar #13 - Mason jar with Pickle Pro (Homesteader’s Supply was happy to donate their system to me for my testing)

Jar #14 - Pickl-It (purchased by the generosity of GNOWFGLINS)

Jar #15 - Harsch crock (purchased by the generous donations largely from Homesteader’s Supply along with with GAPS Diet Journey, Hybrid Rasta Mama, and Dishrag Diaries)

Jar #16 - 1-gallon bucket with plate and weight covered with cheesecloth

Jar #17 - Fido jar

Jar #18 - Salsa jar

I hope I have them all covered :)

Supplies I am using will be…

The Supplies

  • This microscope on amazon which will be used to identify bacteria and other things we may be looking for
  • Microscope slides
  • pH test strips
  • glass tubing for sample portals
  • pipettes to take the samples
  • grommets and caps for the glass tubing
  • glass weights for weighing down the cabbage
  • screen to keep the floaties down
  • cork
  • refractometer to measure sugar and alcohol content (this won’t work because it measures salt and sugar. Both are present, and it doesn’t distinguish between the two)
  • airlocks
  • mason jars
  • latex gloves
  • cabbage
  • salt

Many of the supplies (not the microscope) have already been covered thanks to the generosity of Loving Our Guts, Pickle Me Too, Easy Natural Food, and Common Sense Homesteading. If you would like to donate to help cover supplies, please send PayPal funds to [email protected]. In exchange, I will list your name or blog as donating toward supplies (and get some traffic sent your way).

The Goal

The goal is to see which jars provide a good environment for sauerkraut to do its thing. We want set-ups that will keep out enough oxygen to prevent mold, yeast, and other oxygen-loving pathogens out so the LABs are happy and perform as they were intended.

The Testing

The microscope I have chosen has a camera and hooks up to the computer. So each day I take samples I will photograph those samples and post them for you all to see. I will do my best to identify the bacteria, and spot signs of yeast or mold. We want to know which fermenting stage we’re at, and identifying the bacteria will be a clue.

pH testing will also be done. pH itself will tell us what stage of the ferment we are in.

Visual clues will also be noted - browning, mold, yeast, etc. and photographed.

I will be testing daily for the first week and weekly for 20 weeks or when the ferment has been completed.

Any questions? Post a comment!

Want to Help? Here’s How

First, share this post with your friends. Tell them about the testing we’re about to do and what this will mean. Results will answer the questions: Do I need an expensive, fancy jar to get great results? Can I continue to use my mason jar? Are mold spores still in my sauerkraut even though I’ve scraped the mold off? How probiotic is this?

If you would like to donate it will help cover my out-of-pocket expenses. So far most of the supplies have been covered. I still need funds to cover the purchase of the cabbage. I’ll need about 120 pounds and it will run close to $60. If you can send me even just $5 it would help out a lot. I am accepting PayPal funds at [email protected]. In exchange, I will list you here as donating toward supplies - and if you have a blog, I will list your blog.

Edited to add: Thanks to Lisa M., Traditional Foods, Grocery Geek, Rachel C., The Urban Hearth, and Hybrid Rasta Mama we have met our cabbage goal of $60!

Want to learn more about herbs?

proud contributor
Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.

Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute.

"Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter.

You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group.

Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more.

Comment with Facebook

comments

Comments

Sauerkraut Survivor - getting ready — 8 Comments

  1. Hi, Lea!

    First of all I want to thank you for doing this. The blog posts at Cooking TF left a lot of unanswered questions for me. Chief among them is what, exactly, are these pathogens we’re dealing with? And just how bad are they? I was wondering if that was a question you’d be answering. Because this whole thing got me thinking about how I send my kids out to play in the dirt, and get it in their mouths, and how farm kids are healthier than city kids because they are exposed to more nasty stuff so they have stronger immune systems. Isn’t it good to have some pathogens in our food, too? Small amounts of the less nasty ones to challenge our immune systems and make them stronger? Truth be told, I have come very close to purchasing some Pickl-its, because I’m curious about them, because I had a batch of kraut and a batch of kvass go moldy recently, and because I’m planning on trying GAPS later this year and Dr. McBride recommends them. But I’m still not sure whether I need to use them exclusively, or after I finish GAPS, or if my whole family needs food made in them or if my usual method of fermenting is fine for them.

    Very much looking forward to future posts in this series.

    Sarah Miller

    • Hi Sarah!

      I truthfully don’t know what the mysterious pathogens could be. Once the pH drops and the LABs are doing their thing (within the first day), there is no way bad bacteria can survive. That leaves mold and yeast. Both are visible. I honestly don’t think there is anything else lurking in there, but my samples will show that one way or the other.

      I know what you mean about the dirt. My kids are the same way. Trace minerals won’t hurt them :D

      If you are curious, purchase some Fido jars. They are lots cheaper and work very well. There was a scare about them exploding, but after my research I found that to come from one, biased source, and I believe it to be simply not true. You can “burp” the jars by letting the CO2 escape when you unlatch the wire bale, without letting any oxygen in. I just discovered this myself and will be including a Fido jar in the line-up (jar #17!). You can find an awesome deal on a set of three Fido jars for just $23 - 1/2 liter, 1 liter, and a 2 liter. I am an Amazon Prime member so the shipping was free and I got it super fast.

      Thanks for your comment!

  2. There are some problems with your test methodology…

    - pH test strips aren’t accurate enough, and typically not in the ideal range for fermented foods. When the range is good, foods like cabbage / beets, etc. can cause color changes that aren’t attributed to pH level. You should find a pH test meter and calibrate it regularly.

    - Your assumption that pH drops sufficiently in the first day may not be accurate. Maybe with starter, but it entirely depends on environmental factors including the quality of the naturally occurring bacteria on the substrate (food being fermented), temperature, etc.

    -What is this about “screen to keep floaties down” are you putting some kind of screen material in the jars? Most screening is aluminum or fiberglass, not something I would put in ferments!

    - But what totally invalidates this test is the opening the jars daily for testing. You can’t do that without introducing Oxygen which makes this no longer a test of anaerobic fermenting.

    Also, re: Fido jars exploding, it definitely happens! It depends on how vigorous the ferment is, but the burping the jar can release the pressure. Not sure where you get the idea that burping won’t let oxygen in though!

    • Alan,

      Thank you for your comments! Let me address them one by one:

      “pH test strips aren’t accurate enough, and typically not in the ideal range for fermented foods.”

      The pH test strips I am using are these from Micro Essential Laboratory, Inc. They are medical grade and range from 1-14 which covers the expected pH for ferments (6.5 down to 3.5).

      “Foods like cabbage / beets, etc. can cause color changes that aren’t attributed to pH level.”

      Although you might get some staining from beets, cabbage brine is stain-free and won’t alter the pH results.

      You should find a pH test meter and calibrate it regularly.

      I am happy with the quality of the strips, but a meter would be a cool gadget :)

      “Your assumption that pH drops sufficiently in the first day may not be accurate. Maybe with starter, but it entirely depends on environmental factors including the quality of the naturally occurring bacteria on the substrate (food being fermented), temperature, etc.”

      Which is exactly why I’m testing daily and not assuming :)

      “What is this about “screen to keep floaties down” are you putting some kind of screen material in the jars? Most screening is aluminum or fiberglass, not something I would put in ferments!”

      Oh gosh, me, either! The screen I have I purchased on amazon. It’s food-grade dehydrator sheets converted. See my post here: How food dehydrator screens will improve your ferment…. I am really impressed how clear the top of the brine is and how well they keep the cabbage packed down.

      “But what totally invalidates this test is the opening the jars daily for testing. You can’t do that without introducing Oxygen which makes this no longer a test of anaerobic fermenting.”

      I certainly comprehend the value of keeping the oxygen out. See my post The Science Behind Sauerkraut Fermentation. Fear not, I will not be compromising the jars by opening them. I have test ports installed on them so I can access them that way. You can see photos of these here: Introducing the Jars. I am unable to access the Harsch or Fido, so I won’t be testing them at all until I open them at the end. The Pickl-It and Airlock System from Cooking God’s Way I don’t have a test port, but will access the brine through the airlock on days three and seven only. I can be in and out of the airlock in two seconds without compromising the ferment. Pickl-It’s website says they are comfortable with the jar (whole lid) being opened during the first week as the CO2 will re-build. I am taking the more conservative route and will be only accessing it through the airlock twice.

      “Also, re: Fido jars exploding, it definitely happens! It depends on how vigorous the ferment is, but the burping the jar can release the pressure.”

      I have heard rumors of it happening, but no convincing evidence. In contrast, I have come across several blog posts where they have successfully fermented in a Fido with no explosions and do so regularly. I personally have a 1/2 liter Fido on my counter full of sauerkraut that I began before my experiment and it’s bubbling away and foaming out the back, but not exploding. I personally feel comfortable with a vegetable ferment in a Fido. The gasket is a built-in airlock. They were designed this way :) Check out this post here which shows baking soda and vinegar in a Fido with no explosions.

      In addition, I have personally used an air compressor and up to 30 lbs of pressure the air continued to whoosh out the gasket with no busted glass. However, because I like to know things for myself, I will be using a brand new Fido (shipping to me now) and will start a water kefir ferment in it. This gives off quite a bit more CO2 than sauerkraut. I will let you know if it explodes or not :)

      “Not sure where you get the idea that burping won’t let oxygen in though!”

      If you push on the lid and then unhinge the wire bale, you can gently ease up on the lid and it will pop up, quickly expelling the CO2. Just leave it open a couple of seconds, then re-close. I believe Pickl-It references this on their website as well.

      Thanks for stopping by!

  3. Lea,
    This is really interesting, I look forward to the results!
    In this post, I see you had planned on using a refractometer for testing the sugar content, and then decided not to.
    In the later posts, you do seem to be testing the sugar content somehow, but I can’t figure out what the strips are that you’re using.
    Can you share that? It would be really helpful to me to be able to test the sugar content in my kefirs and other fruit ferments, since I have a diabetic in my household, and want to make the best food for him.
    Thanks!

Leave a Reply