zxcvbob wrote:

> <snipped>
>
> I don't think the scum is penicillium, but I don't kknow for sure, and
> there's no reason mold couldn't form on top of the scum -- so it your
> case I wouldn't risk it.
>
> However, I have posted a procedure here a few times for making
> sauerkraut in quart jars [basicaly, pack the salted cabbage into jars as
> tightly as possible, fill with water to displace the air, close the jars
> with canning lids, and put them in the basement in a big tub or
> something to contain the leakage], and no skimming is required. You
> might have to monitor the jars and wash the ones that leak before they
> get a chance to mold.
>
> Hope this helps,
> Bob

Hi Bob!

Thanks for the reply! I guess I won't be able to make it after all although
the procedure you've described sounds good.

I forgot to mention when writing that the method my parents and grandparents
used was a scrubbed, cleaned wooden barrel that if memory serves was purchased
every year, and one that had been used in wine making. I think I remember one
barrel was oaken and had been charred and there was some discussion as to
whether or not to use it. But I guess when you're an 8 yr old (like I was at
the time) I didn't pay too much attention.

The reason I mention this is that I didn't know if that scum/foam was part and
parcel of fermentation, of fermentation in a (used) wooden barrel; and that it
_might_ be absent when using food quality plastic pails? (Up here in Canada
if you go to bulk food shops such as Bulk Barn, you can purchase empty plastic
quart and gallon jars (such as those you see in restaurants which hold severl
dozen pickled eggs) and food quality plastic 2,5, and 10 gallon pails.

I'd be using the pails.....

It was just cabbage, carrot and a few onions, shredded. For every lb of
vegetables there was 1 Tblsp salt and 1 Tsp pickling spices. We'd rub the salt
into the vegetables to bruise them thoroughly and cause the juices to start
flowing. Then after everything had been worked in a large plate and heavy rock
(sterilized) was placed on top. A few layers of cheesecloth was put on top so
that the scum/foam could be easily picked up and new cloth was replaced every
so often. (Mom couldn't remember how often.) A salt brine was added so that it
came over the top of vegetables, plate and rock by several inches.

I think it I remember the barrel itself was about 3/4 full with shredded
vegetables and the rest of the space was taken up with the brine, plate and
rock.

This is was usually made in the Autumn and the barrel was placed into a cold
storage or in the garage for the duration of the winter. I know that mid -
Winter we'd go grab some to use with meals and so on but since everything can
be purchased now, no-one in the family goes through the trouble of making it
themselves any more. Too bad because it was just phenominal!

Thanks again for your input, Bob....