Guest guest Posted October 10, 2005 Report Share Posted October 10, 2005 I am making sauerkraut. I found these instructions at: http://onibasu.com/archives/nn/68204.html > Fill a quart jar with cabbage, pound in down so it's tight, but you > don't have to make juice. > Add 1 tsp of salt and 1/2 tsp honey to the top. > Pour boiling water over to the top, stick a lid on, wait a month. > > You would think the boiling water would kill the good stuff, but > evidently not. I suspect the honey feeds the good stuff and kills the > bad stuff, or it might just be for taste. I've used this recipe for > years. It produces good-tasting mild kraut. > Mike Schneider So I am trying one quart per the above instructions and one quart with 1 tablespoon whey and 1 tsp salt. The first jar is almost to the top should I take some out and if I do that will be a problem cause that's where the salt and honey are....oh what to do? Can anyone help? Thank you so much, Sandy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2005 Report Share Posted October 10, 2005 On 10/10/05, <samack@...> wrote: > I am making sauerkraut. I found these instructions at: > > http://onibasu.com/archives/nn/68204.html > > > Fill a quart jar with cabbage, pound in down so it's tight, but you > > don't have to make juice. > > Add 1 tsp of salt and 1/2 tsp honey to the top. > > Pour boiling water over to the top, stick a lid on, wait a month. > > > > You would think the boiling water would kill the good stuff, but > > evidently not. I suspect the honey feeds the good stuff and kills the > > bad stuff, or it might just be for taste. I've used this recipe for > > years. It produces good-tasting mild kraut. > > Mike Schneider > > So I am trying one quart per the above instructions and one quart > with 1 tablespoon whey and 1 tsp salt. The first jar is almost to > the top should I take some out and if I do that will be a problem > cause that's where the salt and honey are....oh what to do? Can > anyone help? , I don't see any reason to use boiling water, honey or whey. Just pound the shredded cabbage, add salt until it tastes good (along with anything else you'd like in there, like chilis, garlic, etc), and pack into jars so that the liquid comes above the solids and there are no big bubbles. If the cabbage is fresh and not covered in pesticide, there should be no need to add any liquid or innoculant. Then you'll just keep an eye on it for the next several days, depending on the temperature where you're storing it (longer if it's cooler-- I'm in central Texas where it's warm). I move it into the fridge when it tastes sour but is still crunchy, since I don't have a root cellar or anything. It takes about three days for me. Lots of methods work though... this is just one of them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2006 Report Share Posted August 26, 2006 Bubbies is the only brand around here I've found of raw sauerkraut. It's a bit strong for me, I like my homemade much better. You might be able to find some in a farmer's market. The Amish markets around here sell it but it's usually cooked before/during canning. I just got the book " Keeping Food Fresh " . It has some really neat sauerkraut recipes in it, and I'm realizing my initial impression was correct, that real " sauerkraut " is NOT just cabbage, it can have carrots, onions, garlic, and has all kinds of seasonings in it like juniper berries, peppercorns, etc. So even if you don't like some that you buy and try, you may LOVE some you make yourself. My guess is if you like sour deli pickles (the kind that come in a barrel) you'll probably find that you like sauerkraut. I like plain sauerkraut best as a topping for mashed potatoes. Kimchi, which is Korean sauerkraut with hot pepper, garlic, ginger, radish, onions, and lots of goodies in it excels as a salad topper and with some toasted sesame oil it doesn't even need dressing! > > Hello, > > I've never tried sauerkraut. Can anyone recommend a good brand that I can > try? If I like it, I might start making it myself. > > Thanks, > Becky in CA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2006 Report Share Posted August 26, 2006 I'd try to find several types/brands to try. There are a lot of different recipies, and lacto-fermented tastes different than traditional crock-made saurkraut. Some are too sour for the tastes of many people as has been noted, so don't give up if your first experience is disappointing. Of course don't bother with any that has been cooked. > > > > Hello, > > > > I've never tried sauerkraut. Can anyone recommend a good brand that > I can > > try? If I like it, I might start making it myself. > > > > Thanks, > > Becky in CA > > > Quote Link to comment Share on other sites More sharing options...
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