The Science Behind Sauerkraut Fermentation Sauerkraut 101 eCourse (FREE!)
My guest post on Food Renegade: 3 Biggest Fermenting Mistakes…
Bustin’ the Myth of the 3-Day Kraut (p.s. don’t refrigerate it, either!)
Sauerkraut Survivor:
- Getting Ready
- Introducing…the Jars!
- The Day Before – Testing the Seals of the Jars (Seal shocker!)
- Day 1: Packing the Jars and Baseline Samples
- Day 2: 24 hours later
- Day 3: 36 hours later
- Days 4-6: End of the “gaseous” stage
- Sauerkraut Survivor, Day 7: One Week Old…
- Sauerkraut Survivor, Day 10: The Purge
- Sauerkraut Survivor, Day 14: Into the Second Stage
- Sauerkraut Survivor, Day 21: Almost ready…
- Sauerkraut Survivor, Day 23: Transfer to Fridge (Part 1)
- Sauerkraut Survivor, Day 28: Opening the Pickl-It, Harsch, and Fido…
- Sauerkraut Survivor – Final Report – Find out which jars passed the test!
- Sauerkraut Survivor Update – The fridge results I never would have guessed…
Related Posts:
- How long do I leave out my ferment?
- How to Make Brine for your Ferment
- How food dehydrator screens will improve your ferment…
- Storing Water Kefir – what jars are best?
- Can Fido jars defy science? Can they provide a fail-safe spoilage-free ferment with no brine cover? Find out.
- Do Fido jars explode? Do they off-gas? Let’s find out (video)
- Frugal Fermentation with Fido Jars
- Removing the wire from Fido jars when you clean them
Recipes
- Beet Kvass
- Apple-Cran-Nut Chutney
- Kefired Applesauce
- Same-Day Sourdough Starter
- Kefir Pop Rockets
- How to Make Water Kefir
Recommended Reading & Further Education:
- Real Food Fermentation
- Complete Idiot’s Guide to Fermenting Foods
- Cooking God’s Way Lacto-Fermenting: the Easy & Healthy Way
- Wild Fermentation
- The Art of Fermentation
Supplies & Tools
- Fido Jars on amazon; Fido jars on Sur la Table
- Fido jar replacement gaskets
- Cooking God’s Way Airlock
- Pickle Pro
- Harsch Crock
- Refrigerator Jar
- Wide Mouth Funnel
- Funnel w/ Silicone for straining kefir
- Small Digital Scale (salt)
- Kitchen Scale (cabbage)
- Food Processor
- glucose strips for testing glucose in water kefir
- pH strips
Hi, I love your Sauerkraut Survivor, thankyou. Alas I had just bought a Harsch Fermenting Crock and 2 Pickl-it jars! I am from Brisbane, Australia and it gets very hot here. From about 50F (12′C) at night in winter and up to 100F max in summer. At what temp is to hot for the kraut to be left out of the fridge? I have been considering buying a small wine fridge to make sauerkraut here in summer . I would love to see in your wonderful experiments the room temps the krauts are in.