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goeduck
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Dang, I diced when I should have sliced. I should have let it follow my golf game :banghead::banghead:
Sauerkraut Recipes
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Dang, I diced when I should have sliced. I should have let it follow my golf game :banghead::banghead:
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goeduck
Super Member
The farm store cabbage that I got this year had the outer leaves removed. Is my kraut doomed? I always have had my own cabbage until this year and in the past I used the portions of the outer leaves that had not rotted or been munched on by slugs and bugs.
This years cabbage that did not head out may have some of the white on the leaves. The plants are still growing, I was about to let the rabbits have it. If I have to have the white, I am wondering if I should open the crock, shred some of those leaves and put it in? Is much needed or just enough to start the fermenting?
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Sawyer Rob
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goeduck
Super Member
Those with Harsch Crocks or others with porus weights.... how do you clean the stones? If you do not they tend to take on quite a smell. I have boiled them to remove bits and then baked in the oven to further kill off and dry the stones. I have also put them in freezer bags and sealed them while in the crock to prevent as much absorption as possible, but I do get a little leakage. Comments?
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goeduck
Super Member
A few recipes that I have found googling are below. I have always done plain #1 in the past
1. Plain. Cabbage + Salt (then possible additions below)
2. + Apple
3. + Carrots
4. + Carrots + Garlic
5. + Thyme + leeks
6. + Carrots + ginger
7. + Garlic
8. + Parsley +collard greens + garlic + lemon
9. + Garlic + ginger + turmeric
10.+ Onions + cilantro + garlic + jalepeno + cumin
This year I am doing #2 And #4. Some like #8 seems a bit out there for me. #10 sounds interesting. I would possibly try a few of those in a quart jar rather than do a crock full.
1. Plain. Cabbage + Salt (then possible additions below)
2. + Apple
3. + Carrots
4. + Carrots + Garlic
5. + Thyme + leeks
6. + Carrots + ginger
7. + Garlic
8. + Parsley +collard greens + garlic + lemon
9. + Garlic + ginger + turmeric
10.+ Onions + cilantro + garlic + jalepeno + cumin
This year I am doing #2 And #4. Some like #8 seems a bit out there for me. #10 sounds interesting. I would possibly try a few of those in a quart jar rather than do a crock full.
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goeduck
Super Member
No need to answer this question.. no doubting that the fermentation has started big league !
Kitchen is smelling to high heaven :licking: Tomorrow I make another batch.
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5030
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Put the white leaves on top of the tamped cabbage but under the brine. Don't matter if there are bug holes in them or even a slug hiding under there. Slugs cannot swim anyway. Adds flavor......:licking:
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goeduck
Super Member
That is exactly what I did. It seemed to be already fermenting but I added the white-ish leaf on top under the brine and stones and figured it can only help. No slugs or bugs so no extra flavor.
5030
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- Joined
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- 26,997
- Location
- SE Michigan in the middle of nowhere
- Tractor
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Ran 20 gallons of apple cider from our apple trees last week picked all the apples but in the past I've picked and gathered drops and ran that. A worm here or there or a bug here or there just adds flavor.
One thing for certain, next year the apple moosher / pulper will have an electric motor driving it. I'm done cranking.
It's excellent, slightly tart. Big hit with everyone who has a glass. 12 gallons i the deep freeze.
