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How much brine to include when jarring sauerkruben?

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Posted by ScottDouglas none (My Page) on
Mon, Feb 17, 14 at 18:12

A couple days ago I started my first batch of sauerruben in my fermenting crock. I'm unsure how much of the brine to include when I bottle it.

When I make kimchi, I pack the jars tight, press the veggies to release brine, then top with reserved fermenting brine as needed so that the veggies are submerged.

But sauerruben/sauerkraut isn't that liquidy when I've bought it. Do I scoop out and transfer to mason jars with whatever liquid adheres, and pack tightly?

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RE: How much brine to include when jarring sauerkruben?

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Tue, Feb 18, 14 at 11:36

Jarring for canning I assume? Then "firmly" is the word used in the instructions. I fill my jars less 'firmly' then I fill the crock. Best way i can describe it is packed but loosely packed and the rest is brine. My jars have somewhat more brine in them than any commercial can I have ever opened.

Since it is hot when filling the jars you can't use your hands anyway so mine are filled with a straining scoop. Better to have too much brine in it than too little. You can always pour off brine after opening the jars but if too little is in there the food dries out and darkens.

Hope this helps.

Dave

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