The NCHFP instructions for kraut do not require pre-sterilization and neither does BBB nor the Ball Complete Book. Honestly I have never heard of pre-sterilization as a requirement for kraut making - just "clean". I'm not about to pre-sterilize my kraut slicing board nor my hands that I use as mashers and mixers either. :)

So I don't know why this particular publication should require it since it is the acid in the fermentation process that provides the safety. Perhaps they feel it will reduce the yeasts or something.

What is the source of this publication?

That said, if you want to pre-sterilize everything then IF I were going to use a food processor then I would just pour boiling water into it first assuming it will tolerate boiling water.

Dave

That is the Wisconsin document and refers only to sauerkraut made in very small batches in quart jars. For some reason which this document does not stipulate, there's greater risk of spoilage fermenting very small batches, so sterilization of the quart jars and instruments reduces the likelihood of that happening.

The Wisconsin document also recommends pre-wilting salted cabbage in, I think, 5-pound batches in a sterilized bowl and then transferring to a crock or other container, continuing that method with successive 5-pound batches, tamping down between. With this method, which is more time-consuming, there's minimal shrinkage and minimal exposure to air.

But the crock itself and any other implements, like the tamper, do not need to be sterilized, only well-washed and clean. If you wish, you can use a 5% bleach solution and then rinse thoroughly instead of soap and water.

If you wish to sterilize, then either the 5% solution (good for plastics) or a boiling water bath for 15 minutes can be used.

But as Dave said, the USDA Guide uses a speedier method and doesn't call for it.

Carol

Why would you want to sterilize the vessel when you are going to take off your socks and walk on the cabbage to get the juice to come out. make sure your feet are clean.

Fermentation process if done correctly will kill off all germs.

Watch the video. Grandma dances on the cabbage.

http://www.youtube.com/watch?v=qYhQWFBtFhA

Here is a link that might be useful: making sauerkraut fast part 2 of 3

Thanks much for the replies! The publication I printed out was from a link posted by one of the experts in an earlier sauerkraut thread. The publication: Make your own Sauerkraut Go to page 5.

My contaminated failures were in pint jars. Yes, I know that is probably going too small, but I think have an idea how to do it next time.

Definately going to try vinegar or bleach to clean the processor.

Thanks again!

jt