Sauercrock Sauercracked, Sauerkraut Sauercanned

My Sauerkraut was finished some time ago.  I held it in the refrigerator to SLOOOOW down the fermentation for a while, then I canned 2/3 of it.  The remaining third will be eaten the proper way…alive.

While I was scooping kraut out of my fermenting crock, I noticed some bad news:

My 4 gallon crock has developed a crack all the way through from the inside, out.  That stain is dried cabbage juice and salt.  This is disappointing, because I don’t want to spend a small fortune on a new one, but I can’t trust this one again.

This is the color I achieved this year with my mixture of purple and green cabbages.  I hate to kill the beneficial bacteria by canning it, but the kraut won’t last until next July if I don’t can some of it.

On an unrelated note, today is the first day in 8 days that I haven’t taken any headache medicine.  I have been down twice with a migraine, and it’s still up there, lurking around, threatening to come back again.




4 responses to this post.

  1. That is some beautiful stuff and maybe by next year you can be in the right place at the right time and get one really cheap.
    I sure hope the headaches go away and stay away. I’ve was in the hospital once for 4 days trying to get rid of one. 😦


  2. Man, headaches really are bad news. I see a lot of people in my practice (I am a massage therapist) who suffer from them. Seems like alleviating the tension in neck and shoulders can really help a lot.

    so sorry about your crock. That really sucks big time. I don’t know if you have the same sort of thing around where you are, but we have tons of flea markets and “antique” stores that have booths and a lot of times you can come across a very nice crock for very little money. Both of the crocks that we use for aging olives came from that source, and neither one of them cost me more than $20 dollars. Of course, they are only 3 gallon crocks, too. I’m not sure how big yours is.

    Your sauerkraut is beautiful. I’m going to try making some fermented beets/apples when we get back from our anniversary celebration in St. Louis this week. It is truly amazing how many vegetables you can process using the lactobacillus fermentation process.


    • I haven’t ever fermented anything else, on purpose. I have been wanting to try dill pickles. I get a 10 minute chair massage every month at work, and in the past that has helped a headache go away. It didn’t work this month, so I might have to go see her for a full hour.

      Congratulations on your anniversary. Enjoy your trip.


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