Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Hi Nicola Did you weigh down the cabbage with something whilst you were waiting? I use a plate with a jar of water balanced on top. It's not that heavy but may help get the moisture out. I pretty much always have to top up our sauerkraut with filtered water so I wouldn't worry too much. It sounds like it may just have been a very unjuicy cabbage! Best wishes Tim > > Hi > > I made some sauerkraut yesterday and I wanted to check a few things. I couldn't understand why I didn't have any liquid coming from the cabbage - I waited for an hour, but still no liquid had come out of the cabbage. Does this mean I have done something wrong? I added about 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot and a juice of 2/3 of a lemon. > > Any advice would be appreciated. > > Thanks > Nicola > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Hi Nicola Did you weigh down the cabbage with something whilst you were waiting? I use a plate with a jar of water balanced on top. It's not that heavy but may help get the moisture out. I pretty much always have to top up our sauerkraut with filtered water so I wouldn't worry too much. It sounds like it may just have been a very unjuicy cabbage! Best wishes Tim > > Hi > > I made some sauerkraut yesterday and I wanted to check a few things. I couldn't understand why I didn't have any liquid coming from the cabbage - I waited for an hour, but still no liquid had come out of the cabbage. Does this mean I have done something wrong? I added about 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot and a juice of 2/3 of a lemon. > > Any advice would be appreciated. > > Thanks > Nicola > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 I too have a sauterkraut question - ours is OK but not very sauerkrauty. it tastes like slightly pickled cabbage but is not that slightly falling part consistency you normally get iwth shop brought. No juiciness issues - just not very " live " tasting. Is this right? It's now in the fridge after 10 day out, should we put it in darkened room or something, see if it livens up. We also have our first sour dough loaf in the oven. that was scarily lively! Steph > > > > Hi > > > > I made some sauerkraut yesterday and I wanted to check a few things. > I couldn't understand why I didn't have any liquid coming from the > cabbage - I waited for an hour, but still no liquid had come out of > the cabbage. Does this mean I have done something wrong? I added about > 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot > and a juice of 2/3 of a lemon. > > > > Any advice would be appreciated. > > > > Thanks > > Nicola > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 I too have a sauterkraut question - ours is OK but not very sauerkrauty. it tastes like slightly pickled cabbage but is not that slightly falling part consistency you normally get iwth shop brought. No juiciness issues - just not very " live " tasting. Is this right? It's now in the fridge after 10 day out, should we put it in darkened room or something, see if it livens up. We also have our first sour dough loaf in the oven. that was scarily lively! Steph > > > > Hi > > > > I made some sauerkraut yesterday and I wanted to check a few things. > I couldn't understand why I didn't have any liquid coming from the > cabbage - I waited for an hour, but still no liquid had come out of > the cabbage. Does this mean I have done something wrong? I added about > 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot > and a juice of 2/3 of a lemon. > > > > Any advice would be appreciated. > > > > Thanks > > Nicola > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 By the time they get from the fields to your greengrocer they may be older (and drier) than we would like to think. I cut one up in a food processor and that gave off lots of liquid. Previous ones grated by hand came out bone dry Sally Sandy and Tim wrote: > > Hi Nicola > > Did you weigh down the cabbage with something whilst you were waiting? > I use a plate with a jar of water balanced on top. It's not that heavy > but may help get the moisture out. > > I pretty much always have to top up our sauerkraut with filtered water > so I wouldn't worry too much. It sounds like it may just have been a > very unjuicy cabbage! > > Best wishes > Tim > > > > > > Hi > > > > I made some sauerkraut yesterday and I wanted to check a few things. > I couldn't understand why I didn't have any liquid coming from the > cabbage - I waited for an hour, but still no liquid had come out of > the cabbage. Does this mean I have done something wrong? I added about > 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot > and a juice of 2/3 of a lemon. > > > > Any advice would be appreciated. > > > > Thanks > > Nicola > > > > > ------------------------------------------------------------------------ > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.175 / Virus Database: 270.8.3/1748 - Release Date: 26/10/2008 19:53 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 By the time they get from the fields to your greengrocer they may be older (and drier) than we would like to think. I cut one up in a food processor and that gave off lots of liquid. Previous ones grated by hand came out bone dry Sally Sandy and Tim wrote: > > Hi Nicola > > Did you weigh down the cabbage with something whilst you were waiting? > I use a plate with a jar of water balanced on top. It's not that heavy > but may help get the moisture out. > > I pretty much always have to top up our sauerkraut with filtered water > so I wouldn't worry too much. It sounds like it may just have been a > very unjuicy cabbage! > > Best wishes > Tim > > > > > > Hi > > > > I made some sauerkraut yesterday and I wanted to check a few things. > I couldn't understand why I didn't have any liquid coming from the > cabbage - I waited for an hour, but still no liquid had come out of > the cabbage. Does this mean I have done something wrong? I added about > 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot > and a juice of 2/3 of a lemon. > > > > Any advice would be appreciated. > > > > Thanks > > Nicola > > > > > ------------------------------------------------------------------------ > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.175 / Virus Database: 270.8.3/1748 - Release Date: 26/10/2008 19:53 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Ah, should I have grated my cabbage? we just chopped it up but lots of liquid. Perhaps my house is nearer the field :-)) > > > > > > Hi > > > > > > I made some sauerkraut yesterday and I wanted to check a few things. > > I couldn't understand why I didn't have any liquid coming from the > > cabbage - I waited for an hour, but still no liquid had come out of > > the cabbage. Does this mean I have done something wrong? I added about > > 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot > > and a juice of 2/3 of a lemon. > > > > > > Any advice would be appreciated. > > > > > > Thanks > > > Nicola > > > > > > > > > ----------------------------------------------------------------- ------- > > > > > > No virus found in this incoming message. > > Checked by AVG - http://www.avg.com > > Version: 8.0.175 / Virus Database: 270.8.3/1748 - Release Date: 26/10/2008 19:53 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Ah, should I have grated my cabbage? we just chopped it up but lots of liquid. Perhaps my house is nearer the field :-)) > > > > > > Hi > > > > > > I made some sauerkraut yesterday and I wanted to check a few things. > > I couldn't understand why I didn't have any liquid coming from the > > cabbage - I waited for an hour, but still no liquid had come out of > > the cabbage. Does this mean I have done something wrong? I added about > > 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot > > and a juice of 2/3 of a lemon. > > > > > > Any advice would be appreciated. > > > > > > Thanks > > > Nicola > > > > > > > > > ----------------------------------------------------------------- ------- > > > > > > No virus found in this incoming message. > > Checked by AVG - http://www.avg.com > > Version: 8.0.175 / Virus Database: 270.8.3/1748 - Release Date: 26/10/2008 19:53 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Whatever you did sounds just right. There's a group called Microbial Nutrition which Sandy and Tim recommended to me. It's very lively, and always friendly Sally stephaniesirr wrote: > > Ah, should I have grated my cabbage? we just chopped it up but lots > of liquid. Perhaps my house is nearer the field :-)) > > > > > > > > > Hi > > > > > > > > I made some sauerkraut yesterday and I wanted to check a few > things. > > > I couldn't understand why I didn't have any liquid coming from > the > > > cabbage - I waited for an hour, but still no liquid had come out > of > > > the cabbage. Does this mean I have done something wrong? I added > about > > > 1 tablespoon of salt for 1/2 cabbage and also included a littel > carrot > > > and a juice of 2/3 of a lemon. > > > > > > > > Any advice would be appreciated. > > > > > > > > Thanks > > > > Nicola > > > > > > > > > > > > > ---------------------------------------------------------- > ------- > > > > > > > > > No virus found in this incoming message. > > > Checked by AVG - http://www.avg.com <http://www.avg.com> > > > Version: 8.0.175 / Virus Database: 270.8.3/1748 - Release Date: > 26/10/2008 19:53 > > > > > > > > > > > ------------------------------------------------------------------------ > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.175 / Virus Database: 270.8.3/1748 - Release Date: 26/10/2008 19:53 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Hi Yes I did weigh it down - but I think it probably is the case that perhaps it wasn't the freshest cabbage - it did seem quite dry. I didn't grate it - but I chopped it as thinly as I could. Thanks for all your feedback. Nicola Re: Sauerkraut Hi NicolaDid you weigh down the cabbage with something whilst you were waiting? I use a plate with a jar of water balanced on top. It's not that heavy but may help get the moisture out.I pretty much always have to top up our sauerkraut with filtered water so I wouldn't worry too much. It sounds like it may just have been a very unjuicy cabbage!Best wishesTim>> Hi> > I made some sauerkraut yesterday and I wanted to check a few things. I couldn't understand why I didn't have any liquid coming from the cabbage - I waited for an hour, but still no liquid had come out of the cabbage. Does this mean I have done something wrong? I added about 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot and a juice of 2/3 of a lemon. > > Any advice would be appreciated.> > Thanks> Nicola> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Hi Yes I did weigh it down - but I think it probably is the case that perhaps it wasn't the freshest cabbage - it did seem quite dry. I didn't grate it - but I chopped it as thinly as I could. Thanks for all your feedback. Nicola Re: Sauerkraut Hi NicolaDid you weigh down the cabbage with something whilst you were waiting? I use a plate with a jar of water balanced on top. It's not that heavy but may help get the moisture out.I pretty much always have to top up our sauerkraut with filtered water so I wouldn't worry too much. It sounds like it may just have been a very unjuicy cabbage!Best wishesTim>> Hi> > I made some sauerkraut yesterday and I wanted to check a few things. I couldn't understand why I didn't have any liquid coming from the cabbage - I waited for an hour, but still no liquid had come out of the cabbage. Does this mean I have done something wrong? I added about 1 tablespoon of salt for 1/2 cabbage and also included a littel carrot and a juice of 2/3 of a lemon. > > Any advice would be appreciated.> > Thanks> Nicola> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2008 Report Share Posted November 3, 2008 I tried some this morning and I am still alive - good sign eh?!! Thanks Re: Sauerkraut salty from salt you put in plus acidic from the lactobacillae. If it's not mouldy and doesn't smell to high heaven, it's OK. Try some yourself first and see if you diexx SallyNicola Trotman wrote:>> Hi> > Can someone explain what sauerkraut is supposed to taste like?I have > just tasted mine and is a salty, vinegary flavour - is this right?> > I have never made something like this before and I want to make sure I > haven't got it wrong!!> > Also - if you add the juice of this to soups - then have your children > tasted the flavour coming through the soup?> > Thanks> Nicola> >> > ---------------------------------------------------------->>> No virus found in this incoming message.> Checked by AVG - http://www.avg.com > Version: 8.0.175 / Virus Database: 270.8.5/1763 - Release Date: 02/11/2008 19:08>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2009 Report Share Posted September 7, 2009 I made sauerkraut for the first time last week (first time making any fermented veggies). I followed the recipe out of Nourishing Traditions (except the whey). However, I didn't pound it enough so that all was covered by water. Did I ruin this batch? I started it on Thursday night and opened it this morning. There wasn't any mold, so I pounded it down more so that the juices were covering it. I'm wondering if I should even bother keeping though. Any thoughts from more experienced fermentation folks are welcomed. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2009 Report Share Posted September 7, 2009 I have also found the NT recipe to be " dry " but mine still tastes good. It is moist but not covered in fluid. If there is no mold, let your taste buds be the guide. If you want, you can always cover it w/ more salt water too so it stays fresher.... p To: trad-foods-MN From: sarahlizc21@... Date: Mon, 7 Sep 2009 19:40:03 +0000 Subject: sauerkraut I made sauerkraut for the first time last week (first time making any fermented veggies). I followed the recipe out of Nourishing Traditions (except the whey). However, I didn't pound it enough so that all was covered by water. Did I ruin this batch? I started it on Thursday night and opened it this morning. There wasn't any mold, so I pounded it down more so that the juices were covering it. I'm wondering if I should even bother keeping though. Any thoughts from more experienced fermentation folks are welcomed. Thanks! _________________________________________________________________ Windows Live: Make it easier for your friends to see what you’re up to on Facebook. http://windowslive.com/Campaign/SocialNetworking?ocid=PID23285::T:WLMTAGL:ON:WL:\ en-US:SI_SB_facebook:082009 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2009 Report Share Posted September 8, 2009 , I think it should be fine... Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2009 Report Share Posted September 8, 2009 , I think it should be fine... Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2009 Report Share Posted September 8, 2009 I would taste it. if it tastes sour and delicious, you're in good shape. Do try to keep your veggies submerged in the future, though (from the getgo!). Good luck. Jim > > > I made sauerkraut for the first time last week (first time making any > fermented veggies). I followed the recipe out of Nourishing Traditions > (except the whey). However, I didn't pound it enough so that all was covered > by water. Did I ruin this batch? I started it on Thursday night and opened > it this morning. There wasn't any mold, so I pounded it down more so that > the juices were covering it. I'm wondering if I should even bother keeping > though. Any thoughts from more experienced fermentation folks are welcomed. > Thanks! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 We also make ours NT style. 3-5 days on the counter to ferment then into the fridge or sometimes the basement (but sometimes it gets a little too active down there). Never had it go funny though. Creative uses: as a topping for nachos or pizza. Yummo! Quote Link to comment Share on other sites More sharing options...
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