Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 Hi, I made my first batch of sauerkraut according to the NT book. It says to place it after 3 days in a cool place. Does this mean the fridge because it being summer there is no cool place in my house. I made it in a canning jar (a tall one) that fit 1 cabbage. After the 3 days I transferred it to smaller canning jars and now I am wondering if I should place them in the fridge. I am going to order a sauerkraut crock to make it in and than I will try some Kimchi. Before I do this I would like to be successful in making it. I would appreciate any help. Thanks, Ina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 --- In , Ann Bekins <annbekins@y...> wrote: > Then a year or two later I made the NT recipe which is 3 days > in the Mason jars and then into the fridge. MUCH easier. The > difference is that you add whey, which greatly speeds up the > fermentation and assures the lacto-bacilii good-type bacteria, After being discouraged by my first attempt at making sauerkraut because of all the white scum and black fuzzies in the open crock, I got seriously into fermenting cabbage with kefirkraut, making some batches with kefir whey and some with actual kefir grains. It was fun, but I never really liked the taste of kefirkraut. So, when I first heard of this magical Harsch crock that makes perfect kraut every time, I ordered one. And, except for one experimental low-salt batch that came out with an off taste, the Harsch crock has made perfect kraut every time using nothing more than 10 lbs cabbage, 5-6 TBSP salt, and sometimes a little added water. For those who want to try the canning jar method but don't have or don't want to add whey, you might try adding sauerkraut juice instead. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2003 Report Share Posted September 27, 2003 YES ! sauerkraut Can you make sauerkraut with red cabbage? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2003 Report Share Posted September 27, 2003 >>>>Can you make sauerkraut with red cabbage? ---->yes, that is my favorite! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2003 Report Share Posted September 28, 2003 > Can you make sauerkraut with red cabbage? My favorite way to use red cabbage is to use it in the Pickled Daikon recipe and replace half of the radish with red cabbage. Makes a pinkish red colored condiment that tastes great and also looks great on the plate!! Connie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2003 Report Share Posted September 28, 2003 >BTW, has anyone ever tried to ferment brussels sprouts? I personally hate >them, as I do cabbage, but love sauerkraut. Everyone is always trying to mask >their taste so they can eat the " healthy " food, but it seems no one ever >thought of making brusselkraut? > >Chris I did once. They tasted just like brusselkraut! (actually they were pretty good. I fermented them whole though). If you don't like them though, you can also take them apart and stir fry the leaves. I love them that way, though, I also like them boiled whole! == Heidi Quote Link to comment Share on other sites More sharing options...
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