Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 ....Unfortunately I have no crock. They just don't make stuff like that around here. I'm trying to get one custom made. <<<< You might try looking at antique stores for old crocks. I've found several at estate sales and antique stores. CT ---------- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.385 / Virus Database: 268.4.2/314 - Release Date: 4/16/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 Or just use a one gallon glass jar - unless you want to put up an entire crop of cabbage. I like to make different varieties each time. Connie Re: Kefirkraut--crocks ...Unfortunately I have no crock. They just don't make stuff like that around here. I'm trying to get one custom made. <<<< You might try looking at antique stores for old crocks. I've found several at estate sales and antique stores. CT ---------- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.385 / Virus Database: 268.4.2/314 - Release Date: 4/16/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 I use my crock pot insert to ferment large quantities of kimchee, sauerkraut and other veggies. It is a heavy ceramic pot with a lid. I use a plate to weigh down the veggies. Works just fine. Nora > > ...Unfortunately I have no crock. They > just don't make stuff like that around here. I'm trying to get one custom > made. <<<< > > You might try looking at antique stores for old crocks. I've found several at estate sales and antique stores. CT > ---------- > > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.1.385 / Virus Database: 268.4.2/314 - Release Date: 4/16/2006 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Anyone found an easy way for a lazy person to pound those cabbages? How do commercial places do it? How do cottage industries do it? On Apr 19, 2006, at 11:26 AM, Connie Hampton wrote: > Or just use a one gallon glass jar - unless you want to put up an > entire > crop of cabbage. I like to make different varieties each time. Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Message: 5565 From: Parashis Received: Thu Apr 20, 2006 11:13 AM Subject: Re: Kefirkraut--crocks >Anyone found an easy way for a lazy person to pound those cabbages? How >do commercial places do it? How do cottage industries do it? What about pounding with a meat tenderizing hammer? Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 I bought a pink plastic pounder at the Korean market. I'm sure that the originals were wooden, but this was the right price (under $2) and right there! Connie Re: Kefirkraut--crocks Anyone found an easy way for a lazy person to pound those cabbages? How do commercial places do it? How do cottage industries do it? On Apr 19, 2006, at 11:26 AM, Connie Hampton wrote: > Or just use a one gallon glass jar - unless you want to put up an > entire > crop of cabbage. I like to make different varieties each time. Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Perhaps you could juice some or blend in a food processor. - > > Anyone found an easy way for a lazy person to pound those cabbages? How > do commercial places do it? How do cottage industries do it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 Rollers, rolling pins? Tom > Anyone found an easy way for a lazy person to pound those cabbages?> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 > > Anyone found an easy way for a lazy person to pound those cabbages? How > do commercial places do it? How do cottage industries do it? I've never pounded my cabbage. I simply shred it, mix it with salt, press into the crock, bucket or glass jar and let it ferment. In less than 24 hours, the cabbage is completely submerged in its own juices. My kraut has always turned out crunchy and superb in taste and texture and I have never had a bad batch. I hate the thought of pounding veggies and can't figure out why anyone would want to do that. It's messy, time-consuming, and its hard work. Perhaps it is a necessary step if one wishes to avoid salt and uses kefir whey instead. I don't make kefirkraut. I've heard too many stories about failed batches and mushy kraut, so I don't mess with what works. , Boise, Idaho (who was taught how to make sauerkraut by her German grandmother over 30 years ago). Quote Link to comment Share on other sites More sharing options...
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