Sauerkraut Recipes

[goeduck]

Bet your kitchen stinks.....

BTW, what is a foo-foo store?

Probably one of those organic places that charge triple for things cause they are natural.

Exactly. The normal grocery stores did not have the Pink Himalayan salt I was after. I read that it imparts some extra flavor (since I did not have any bugs or slugs on my cabbage). It actually does taste better than regular sea salt. It is taken from ancient sea beds.

 

[goeduck]

I can almost picture a heavenly glow radiating from the top of geoduck's kraut crock, thanks to that pristine foo foo salt he used.

I think I have climatized to the smell at this point, the garlic carrot kraut was the smelly batch. I only have 17 liters going so far and if the farm store still has cabbage this weekend I will get enough for another 10 to 12 liters or so. 5030 is exactly right on the farm store (or your own grown) cabbage, it has a lot more moisture in it than the big grocery store processed heads. I would have never have known that since I usually grow my own.

 

[Jstpssng]

I think I have climatized to the smell at this point, the garlic carrot kraut was the smelly batch. I only have 17 liters going so far and if the farm store still has cabbage this weekend I will get enough for another 10 to 12 liters or so. 5030 is exactly right on the farm store (or your own grown) cabbage, it has a lot more moisture in it than the big grocery store processed heads. I would have never have known that since I usually grow my own.

What I found out the hard way though, is that the moisture diminishes greatly if you put it in your self defrosting fridge for a week. In fact, mine dried out enough so that it isn't even tasty.

 

[goeduck]

What I found out the hard way though, is that the moisture diminishes greatly if you put it in your self defrosting fridge for a week. In fact, mine dried out enough so that it isn't even tasty.

While still fermenting? Fully fermented kraut may be kept tightly covered in the refrigerator for several months. That will stop evaporation.

 

[5030]

I think I have climatized to the smell at this point, the garlic carrot kraut was the smelly batch. I only have 17 liters going so far and if the farm store still has cabbage this weekend I will get enough for another 10 to 12 liters or so. 5030 is exactly right on the farm store (or your own grown) cabbage, it has a lot more moisture in it than the big grocery store processed heads. I would have never have known that since I usually grow my own.

Like my wife says, I know about 2 things, cabbage and making hay with Kubota tractors and hay tools. I agree and I don't know much else., wll, maybe apple cider. Brought in another gallon jug from the deep freeze. Man is that stuff good. Have to be careful with it though, Does bad things to the bottom end.:laughing:

 

[Rebeldad1]

dont know much about pink Himalayan salt Is it different than pink salt?
Year before last Seattle roads had a bad winter. They brought in a Barge full of pink salt to treat the roads.
Same stuff?

 

[Jstpssng]

While still fermenting? Fully fermented kraut may be kept tightly covered in the refrigerator for several months. That will stop evaporation.

No, this was a fresh cabbage which I tossed in there until I had a chance to use it. In hindsight I should have at least wrapped it.

 

[5030]

Got a large folding table in the garage loaded with potatoes and onions that have been drying and getting ready to go in the root cellar (tomorrow). I usually grow enough to go the winter. Kennebec's this year and some Yukon Gold. The Kennebec's came from Maine certified seed potatoes btw.

Years ago I grew a boatload of Idaho's and made them into french fries, bagged them and froze them and we had french fries with about every meal, all winter.

 

[goeduck]

dont know much about pink Himalayan salt Is it different than pink salt?
Year before last Seattle roads had a bad winter. They brought in a Barge full of pink salt to treat the roads.
Same stuff?

Probably not :laughing:

 

[goeduck]

No, this was a fresh cabbage which I tossed in there until I had a chance to use it. In hindsight I should have at least wrapped it.

Yeah, that would dry them out. I am going to get my cabbage in on time next year, buying it at the farm store is $$$$.