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montanamato · July 30, 2009

I have made saurkraut in crocks and in jars...It has been about 20 years since I used a crock, but I kept it in the basement for temperature control and odor....It worked out well.

I have since switched to making it in quart jars...It is easier ans quicker for me ....

I won't have any saurkraut woes this year ,as the grasshoppers have just polished off 12 heads of savoy and 8 heads of purple cabbage....

I am contemplating pickling grasshoppers though....

Jeanne

There is a lot of info on the net about kraut...I can't recall the temps but I know our basement does not get over 65-68 in the summer and that is where I have fermented it ...

July 30, 2009	#4
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	I have made saurkraut in crocks and in jars...It has been about 20 years since I used a crock, but I kept it in the basement for temperature control and odor....It worked out well. I have since switched to making it in quart jars...It is easier ans quicker for me .... I won't have any saurkraut woes this year ,as the grasshoppers have just polished off 12 heads of savoy and 8 heads of purple cabbage.... I am contemplating pickling grasshoppers though.... Jeanne There is a lot of info on the net about kraut...I can't recall the temps but I know our basement does not get over 65-68 in the summer and that is where I have fermented it ...