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  2 0 I make sauerkraut in a crock that I bought online that was designed for it. Works great and if you like sauerkraut (and also kim chee and pickles) this is definitely the way to go. In general though, even though I've never made it in mason jars, you have to keep the cabbage covered with the brine- weighting it down with a plate or something is critical. Obviously there's a lot of gasses produced so you have to have some sort of vent. (It also does this weird "breathing" thing but I can't really explain that). The crock I have has a water seal around the lid so the effect is a lot like the water seal used in wine or beer, where the gasses can bubble through the seal but no air can get in. I think this would be important so that you're cultivating the right microbes in the kraut without contaminating it with random microbes from the air. If you check out a brewing supply shop you'll probably find something more suitable than mason jars that will be safer as well. George De Pasquale answered in Cooking Tips & Tricks 9 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  2 0 For excellent and real expert information related to sauerkraut prep guidelines, check out: 1. WSU Extension Skagit County's "Sauerkraut" guideline: http://skagit.wsu.edu/fam/publications/Sauerkraut%2003.pdf 2. Montana Sate University Extension's "Canning Pickles and Sauerkraut" click on free download. http://www.msuextension.org/store/Products/Canning-Pickles-and-Sauerkraut__MT200902HR.aspx County Extension offices and websites are excellent resources for canning as well as gardening, agriculture, and 4-H. If you still have questions, I'd recommend contacting the WSU or Montana extension offices for more information and clarification. Food safety always comes first! Master Gardener Andrea answered in Cooking Tips & Tricks 9 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 0 When missus_fusspot makes 'kraut, I note that she seals her vessel, but every couple of days opens it and compresses the contents with her fist. Very eastern European, that. Results are delicious. mister_fusspot answered in Cooking Tips & Tricks 9 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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