RE: Re: How to tell when my fermented cabbage is done

[Guest guest]

In a message dated 3/20/03 9:06:03 PM Eastern Standard Time,

anthony_byron@... writes:

> does the cabbage look any different after fermetning ?

> right now it has 100% same look as it did when i cut it 3 days ago

,

Just eat it. The chances that it is contaminated are next to nothing, unless

there is some horrid odor emanating from it. If you taste cabbage when you

eat it, it can go longer. Usually for me after 3 days there is a slight

taste of cabbage, and after a week in the fridge, that taste is gone. If it

tastes just like cabbage does without fermenting, then it hasn't fermented

much, and you shouldn't eat it raw yet because of the goitrogens. If there

is a slight cabbage taste, you can either start eating it or wait a week in

the fridge, or keep it out for one more day.

The best method for me is to put it out for four days right next to the

heater, elevated so the heat comes right out against it to keep it warm.

When I did this, the lid was dented outwards and when I opened it fizz gushed

out all over my sink and counter everywhere, and the sauerkraut inflated and

popped out of the jar several inches in the shape of the mouth of the jar, so

it looked like a loaf. This was exciting and funny, the sauerkraut had no

taste of cabbage left whatsoever, and it was nice and tangy the way I like

it, the best batch I've had. I've just run out of that batch (I made 3

quarts of it) and I'm going to make it like that again when I get around to

it.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

In a message dated 3/20/03 11:36:29 PM Eastern Standard Time,

anthony_byron@... writes:

> hey chris.

> right now there are no bullbes at the top

> but there is a film, or " skin " covering the top of the water.

> is this normal? or is that bad bacteria ?

I'm not sure because my sauerkraut always rises right up to the top of the

water, so it is impossible for me to see anything on top of the water. I

don't know what your film looks like, if it is whitish it is probably

indicative of fermentation, as my sauerkraut usually seems fizzy/whitish at

the top, but if it looks like a soapy film it could be the jar wasn't

properly rinsed out, or if it looks like a *furry* film it could be mold.

Fizzing does not always happen. The last batch I made by the heater was the

only one that really fizzed. Usually, now that you remind me, there is

somewhat of a film at the top, which, once you make a batch that really

fizzes, you will recognize is a " half-assed " fizz. If your " film " looks like

it could be related to fizziness that hasn't quite lived up to itself, just

eat it. If it looks gooey or furry it could be some kind of mold, in which

case if you are not allergic and it is only on top, you could just throw out

the top couple inches and eat the rest, or dump out if you are worried you'll

have a reaction.

So what in more detail does the film look like?

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

> hey chris.

> right now there are no bullbes at the top

> but there is a film, or " skin " covering the top of the water.

> is this normal? or is that bad bacteria ?

----->NT says to just skim it off. as a matter of routine, I always scrape

the top layer off and discard. mine is mold, because it's not completely

submerged.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

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