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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
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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 Star 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
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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 Star 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
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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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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.
cqaigy2
Super Member
My dad used to keep a quart or two out, so that it would get carbonated.....
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goeduck
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A few days behind schedule, I got my next batch done in the 10 Liter crock today after work. I overshot my volume so I also have a half gallon jar going as well.
How many heads did you use?
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goeduck
Super Star Member
The heads were about 2 lbs each and I processed 8 heads (2 green and 6 red) plus Gravenstein apples (16 lbs cabbage plus about 2 lb apple total). I never used to use anything but cabbage and salt so the apple put me over the top quantity wise. Going forward I will probably use about 14 lbs of cabbage and 2 lbs of apple (or whatever, carrots, onion, etc.) for one of the 10 Liter crocks. I also went to the foo foo store and bought Himalayan pink salt and used it at 5030s rate of 3 tblesp per 5 lbs. or 9.6 tablespoons total for 10 Liters. That salt is pristine and has more minerals per the foo foo people. But I figured what the heck, live a little.
When I grow my own cabbage I grow Ruby Ball Red and Charmont (sp?) Green and they are much more than 2 lbs each. More like 4 lbs. 5 if I include bugs and slugs. Next year I will make sure I get my cabbage in on time so I do not buy any.
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AllByteNoBark
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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.
cqaigy2
Super Member
I used to call those foo foo salts from the foo foo store, a bunch of Bfoo Sfoo, until i took a little time and sampled a few foo foo samples. I found some i really liked, and some i didn't like at all, so of coarse, i promptly forgot which ones were which, but i think one was the pinkish Himalayan salt.
Definitely going to use your recipe Geoduck, and get some Ruby Ball Red and Charmant in the ground next year. I'll be interested to see how those work out next year. We don't have much water, so garden is usually a bit dry, which is ok with onions and such, but might make the cabbage a little dry.
I have a few Ruby heads left, but i'll be eating those fresh.
Definitely going to use your recipe Geoduck, and get some Ruby Ball Red and Charmant in the ground next year. I'll be interested to see how those work out next year. We don't have much water, so garden is usually a bit dry, which is ok with onions and such, but might make the cabbage a little dry.
I have a few Ruby heads left, but i'll be eating those fresh.
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Next year, I'm putting pears in my apple cider. My 20 gallons is diminishing........
