Crock doing funny things with Kraut

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I was given an old crock when a friend died and started sauerkraut in it about a week or so ago. All over the outside of the crock is a brown film that can be washed off but comes back. It sort of has a salty smell, but I don't want to taste it. Is this the salt solution itself or something else seeping through? The kraut looks fine under the plastic bag on top. Other times I have only used 5 gal. plastic buckets. No one I know has ever used a real crock. Is the kraut going to be safe to eat? Thanks for any info. Marie in Central WA

-- Marie Fila (Mamafila@AOL.com), August 02, 2001

Answers

I can't answer your question, but wanted to provide an observation. While I was in Zagreb, Croatia I visited their huge open air market. Several vendors were selling sauerkraut. However, they make it different. They ferment the entire head in plastic pails and then cut kraut off as needed. Rather the reverse of our method.

-- Ken S. in WC TN (scharabo@aol.com), August 03, 2001.

I use old crocks for pickles and corning beef. You have to check them carefully because the glaze on them sometimes is cracked through age and abuse. It sounds like your's is leaking salt brine through the cracks. As to it's safety......me, I wouldn't chance it. Bacteria can be in those cracks and can reek havoc on your digestive system.Plastic food safe pails are excellent and be reused with a chlorox bath between uses.

If you still use that crock, before using it fill with hot water and chlorox before every batch of anything and only do high acid curing in it, or things that are boiled after curing.Hope this helps.

-- Peg (Ashlinep@localnet.com), August 03, 2001.


hows the glaz on the crock? still good, I have an OLD crock that was never glazed,, and if I fill it, with anything,, it will seep through. Id bet that its just the salt seepiong thru that you are seeing,, the kraut should be fine

-- Stan (sopal@net-port.com), August 03, 2001.

I certainly hope it's ok because I make pickles in my crock and the salt has always seeped thru. I just keep wiping it off. If this is bad someone let me know. My pickles have been ok and we haven't gotten sick. I just thought it was normal. Like I said if this is not supposed to be happening then someone let me know. Oh by the way, could you share your recipe for the fresh kraut?

-- Linda Wernecke (lmwernecke@medicine.tamu.edu), August 03, 2001.

Linda: Was the salt on the outside of your crock a brown color? I actually have two crocks, but just used the one which also has a brown glaze on the inside of it. I wondered if it was a result of the brown glazing on the inside of the crock? I was planning on canning it when it had fermented and I just did the usual kraut recipe with cabbage and salt. Another time I used a crock without any painted glazing and made pickles without any problem. Thanks, Marie in Central WA

-- Marie Fila (Mamafila@AOL.com), August 03, 2001.


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