Sauerkraut - More Fermented Foods

[MissPrissy]

If I could find one it would be used 24/7 365. LOL

 

[annmarie]

I've read that a food-safe plastic bucket can also be used to make sauerkraut. Has anyone here tried that? Is there any disadvantage to this?

 

[MissPrissy]

When you buy the raw ferminted it comes in plastic pails. I don't see why you couldn't start it and keep it in one. I have never made it but next year we most likely will.

 

[joebryant]

Quote:
I don't know for sure, but I'd be afraid to store anything, especially something acidic like kraut, in a plastic anything for any length of time, food-grade or no.

We store ours in a gallon glass jar in the refrigerator, and we give it to friends in recycled glass jars that came filled with various foods from the grocery store.

 

[MissPrissy]

I was told it was very safe and to maintain the kraut above freezing but not much above 40F and it will be fine for a few months in the food grade buckets.

 

[AhBee01]

It is safe and I have done it! I was afraid to use my old crock due to paint scare. I have gone back to my old crock and now use a large glad bag the ones used to store sweaters and such. I called the company to make sure they were food safe, and they are, and were really interested it what I intended to do with it. I told them I wanted to line a crock and make kraut in it!
They sent me several coupons, just for making the calls!
My recipe is from the ball blue book, which is 5lbs cabbage to 3 tablespoons salt.
No water, just the water the cabbage and salt make.
We used late flat dutch cabbage, and it came out great.
I freeze my kraut, cause we eat to much at a time to try and can it, but I but it would be extra good canned.
I do not have to drain it or rinse it though, it just doesn't come out over sour!!!
I also got my buckets from a hot dog shop, they get cheese in it. They collect them and then once a year put them out an ask the customers to take one! I missed the free bucket 2 years in a row!
Once you make it, you will never go back, it is so easy.
Most people make a food grade brine bag to seal the kraut with, I haven't found a bag yet that hasn't leaked so I sue a big bowl that fits down in my crock and put a few jars of water in it to weigh it down, then I just check it once a week for scum.
The scum is scarce and east to wipe off.
I also close up the big bag, losely so no bugs can get in, I have had fruit flies get in, so now I just close it up making sure it isn't to tight, so gas can escape.
I have a coat closet in the mud room that I keep the crock in, so really there is no odor!
Brenda