Kraut and salumi

FrankM_3301

1.  When fermenting sauerkraut, is it safe/effective to shred cabbage, salt and then bag and vacuum, rather than weighting down under brine?

2.  When making salumi that has the addition of bactoferm, is it safe/effective/desirable, to use an immersion circulator during the incubation phase?

Thanks for the great site!

Frank

grant

I can answer for thge effective aspect. 

1) Kraut: 

The bag will expand and explode. One of the things you need in that fermentation it for co2 gas to push out all the oxygen.  It will float on the surface of the kraut and provide an invisible blanket.  That way you get an nice fermentation without mildew or mold contamination.

2) Salumi:

I have done the incubation in the bag, nut then you are risking contaminating still as you remove it. Especially because it will be very wet from the humidity. The structure will be set as well. So, if you want to remove it then stuff it, you can end up with a grainy unbound structure. I have made quick pepperoni and some others completely in the sous vide bags. Then I just dried them like demi sec sausage. 

Grant