grannys gone and done it

[Granny Hatchet]

thats it, caraway seeds.

 

[twisted-acres-farm]

for extra brine if you need it 1 1/2 TABLEspoons of salt to 1 quart of water boil this let it cool to room temp and add to your kraut mixture.

 

[Granny Hatchet]

you don't add liquid to start the salt and cabbage juice makes its own brine. I ususally do 25 lbs of cabbage at a crack when I do it.

what keeps it from turning brown ? I guess I will never understand this cooking thing. LOL spoil it then can it so it wont spoil.

 

[twisted-acres-farm]

Quote:
the pickleing process stops it from spoiling , all you are really doing is fermenting the cabbage like they do with wine or hard apple cider.

 

[twisted-acres-farm]

or like kimchee for our Asian friends with out the hot burning spices

 

[Wishing4Wings]

And then after all that work, you hold your nose and choke it down!

Never have acquired a taste for sauerkraut.

Not when you can saute fresh cabbage with a bit of ham or bacon and it cooks up all sweet and lovely.

 

[twisted-acres-farm]

OH h2oRATT I forgot I put a floursack dishtowel over the contain as well to keep anything "floating" around in the house from getting into it

 

[Granny Hatchet]

love cabbage any way I can get it. cole slaw, kraut, fried, steamed, sweet and sour .. Im hungry, can you tell ?

 

[twisted-acres-farm]

And then after all that work, you hold your nose and choke it down!

Never have acquired a taste for sauerkraut.

Not when you can saute fresh cabbage with a bit of ham or bacon and it cooks up all sweet and lovely.

there is no comparison between store bought and homemade. Excellent with sausage and mashed taters or you can cook a pork roast with it and either apples or onions.

 

[Wishing4Wings]

or like kimchee for our Asian friends with out the hot burning spices

My brother makes kimchi, very spicy. Fermented food, like kimchi and kraut, belongs with yogurt and buttermilk in the "very good for you" category.