My problem is that so much of the brine is forced out during fermentation, the sauerkraut ends up being dry. Any solutions?
778002
I fold up a cabbage leaf and put it on top of the kraut after I have prepared the cabbage in the jar.If the liquid gets low below the leaf, dissolve 1 tsp salt in a cup of water and fill your jar.
778003
i boil some water and add sea salt, let it cool and add that to the kraut. I use 1 TB of salt per quart of water (adjust for smaller amount)
778004
leave more space in the jar or add more brine as it leaves the jar. I fill to a little below the shoulder on a half gallon jar. i find it helpful to add compost from your local wooded area to the top to keep the sauerkraut clean and free of pesticides and other harmful chemicals that made me sprayed during the fermentation process. Its important to remember that the barrier must be ruptured in order to mitigate the suffering of the heat treated sour pockets so that the glass stays intact through out the entire process. If you do the proper research and put in the necessary effort you should end up with a sweet citrus tasting sauerkraut that is bound to round the critters:) Enjoy a healthy gut everyone!
778005
leave more space in the jar or add more brine as it leaves the jar. I fill to a little below the shoulder on a half gallon jar. i find it helpful to add compost from your local wooded area to the top to keep the sauerkraut clean and free of pesticides and other harmful chemicals that made me sprayed during the fermentation process. Its important to remember that the barrier must be ruptured in order to mitigate the suffering of the heat treated sour pockets so that the glass stays intact through out the entire process. If you do the proper research and put in the necessary effort you should end up with a sweet citrus tasting sauerkraut that is bound to round the critters:) Enjoy a healthy gut everyone! leave more space in the jar or add more brine as it leaves the jar. I fill to a little below the shoulder on a half gallon jar. i find it helpful to add compost from your local wooded area to the top to keep the sauerkraut clean and free of pesticides and other harmful chemicals that made me sprayed during the fermentation process. Its important to remember that the barrier must be ruptured in order to mitigate the suffering of the heat treated sour pockets so that the glass stays intact through out the entire process. If you do the proper research and put in the necessary effort you should... » Read More leave more space in the jar or add more brine as it leaves the jar. I fill to a little below the shoulder on a half gallon jar. i find it helpful to add compost from your local wooded area to the top to keep the sauerkraut clean and free of pesticides and other harmful chemicals that made me sprayed during the fermentation process. Its important to remember that the barrier must be ruptured in order to mitigate the suffering of the heat treated sour pockets so that the glass stays intact through out the entire process. If you do the proper research and put in the necessary effort you should end up with a sweet citrus tasting sauerkraut that is bound to round the critters:) Enjoy a healthy gut everyone! « Show Less
103101
I don't think aging wil make any difference!! I had that problem with a few batches of wine I made from wine jucie in a bucket. I think your problem was in your primary fermation. You need to mix your juice really well during primary fermentation and let the co-2 gas escape. It could be something else also like unsanitary equipment, carboy or bottles . Good luck and drink it yourself!!
1361674
My wife had this issue with a different breadmaker and it turned out to be the yeast not the machine. She had to try a few yeasts, I think it was the humidity in Florida killing the yeast or something.
1123718
Try a simple sugar solution four to one ratio. Bring to a boil and then let it sit for 15 minutes and cool normally. See if that helps
124679
Go on utube. Orange juice is too thick, must be watered down. Wine did work. I would do only half of bottle because it makes a lot of fizz. You would be using a whole co2 cartridge for a small amount. The manufactures do not reconmmend it.
967603
Try to keep the temperature around 72*. If cooler, ferment will take a bit longer. We leave to ferment 4-7 days. We love the sauerkraut that I make. I was uncertain at first about what I was doing but kept trying until I got it just the way I like. Sometimes I add other veggies like thin sliced carrots, kale etc. I make a lot of my sauerkraut into a kraut salad. Very yummy.
969371
Actually, depending on what you're brewing, that can be normal. My first batch foamed out of the airlock for about 10 hours after my first day. Just replace the airlock and be sure to fill it with either boiled water or high proof vodka only to the fill line. See here for more info: http://www.homebrewtalk.com/f39/foaming-out-air-lock-286541/
2054891
These have an open bottom. I use the small glass weights to keep the veggies under the brine then put on the ring and the flat lid with the ferment which goes through a rubber gasket in the lid. Fill the fermenter with water up to the fill line and check periodically to see if more water is needed. They work great. I've made sauerkraut, dill pickles and fermented lemons so far. All came out very well. I'm trying Kimchi next and fermented beets.
912339
I would highly recommend changing the yeast you're using. This sounds like missing or dead yeast in the recipe...
181683
Following the directions helped. Use vinegar and water..soak it then let it air dry.
848579
I really don't know, but fermented food continues to ferment and off gas making pressure so I would think it is inadvisable to try and seal it in a vacuum. Perhaps making smaller batches or eating it up faster would help -not sure my refer is 97% ferments in jars! (I think I am not one to talk!)
952263
Make sure you are pressing hard enough on the carbonation button. I had the same problem with mine until I realized I wasn't pressing it down all the way. Try two firm, short bursts. You will feel the difference in the pressure on the button when you get it right.
391148
I had to go back to using Nature's Plus Red Yeast and buy a good CoQ10 separately. It really makes a difference.Good luck.
2029566
If the bread keeps falling, increase yeast by 1/2 teaspoon or decrease salt by 1/4 teaspoon. You can also try reducing the water called for by 1/4 to 4 tablespoons. High humidity or high temperatures being present can sometimes ruin loaves as well. If problems continue, please contact Oster direct for more troubleshooting.
1589976
I let it run longer after the last batch. This will release more of the sugar and leave less to burn. There will always be some smoke, but you can cut it way down by letting it run dry for about 2-3 minutes.
290777
Jason, I will have to go out in the daylight and get a measurement or imprint off of the tube. I am using the Midwest Brewing basic CO2 set up for it. The gas line is 3/8tha and the beer line is 5/16ths but I cannot remember the length you need to keep the brew from foaming to death.Wheelchair Bob
943969
check out this site for a written and picture display:http://thesunnyrawkitchen.blogspot.com/2007/08/fabulous-ferments-making-sauerkraut.html