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Offlinefalcon
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Re: funny fermentation. [Re: LeftyBurnz]
    #12337686 - 04/05/10 07:00 PM (13 years, 10 months ago)

Leftysuprise, that sounds plenty enough salty to be safe.

I fermented some Granny Smith apples, diced, in brine and they were bubbling after about a week. The texture and flavor weren't that good of apples by themselves wasn't that good.


Aaah, RiverRat427, beets and juniper berries are going in my next batch.


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OfflineRiverRat427
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Re: funny fermentation. [Re: falcon]
    #12338824 - 04/05/10 09:56 PM (13 years, 10 months ago)

I love that combo. The lady who first taught me how to make it told me juniper berries are a must for 'proper German' sauerkraut. She used fennel or caraway seeds too if I remember right. I'm not sure which, I was young and all I knew is t it was some kind of licoricey seed.

I've used them before too, but I LOVE juniper berries and use them way more often. The piney flavor it lends mixed with the fermented taste of the kraut is :awesome:. I usually sprinkle some between each layer as I pack it.

Adding beets to it was my first deviation from plain old cabbage sauerkraut, I love beets and wondered how it would color the cabbage. After that the sky was the limit. I made a few different experimental batches before settling on the one I posted as my regular 'standard' favorite recipe.

I've only ever used sweet red apples (not the pear-like apples) in kraut. I like the little McIntosh apples that they sell in bags, I assume for making pie, the best.


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Don't tase me, bro!


Edited by RiverRat427 (04/05/10 10:03 PM)


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Offlinefalcon
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Re: funny fermentation. [Re: RiverRat427]
    #12339154 - 04/05/10 10:41 PM (13 years, 10 months ago)

Ach, this recipe is great, beets, juniper berries and kraut. It's going to be a couple of days till I can get the juniper berries, I don't think I have any laying around.


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OfflineRiverRat427
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Re: funny fermentation. [Re: falcon]
    #12339403 - 04/05/10 11:21 PM (13 years, 10 months ago)

I :heart: juniper. I usually always have the berries around, I like to burn them as incense during meditation and to clean the air if someone in the house is sick. A shitload of the people/businesses in my neighborhood have juniper bushes/hedges with nobody using the berries for anything so they're easy enough to come by if I run out of my supply.

When the lady I mentioned first told me about them I thought it was weird that people would use them as a seasoning (like I said I was a kid) but the flavor they lend to sauerkraut is amazing. I also love throwing them on the coals when grilling meat. I wish I knew more recipes that use juniper as a flavoring.


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OfflineBaby_Hitler
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Re: funny fermentation. [Re: RiverRat427]
    #12340527 - 04/06/10 04:09 AM (13 years, 10 months ago)

Gin


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Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ Ƹ̵̡Ӝ̵̨̄Ʒ
(•_•)
<) )~  ANTIFA
/ \
\(•_•)
( (>    SUPER
/ \
(•_•)
<) )>    SOLDIERS
  / \


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OfflineRiverRat427
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Re: funny fermentation. [Re: Baby_Hitler]
    #12345301 - 04/06/10 09:25 PM (13 years, 10 months ago)

Yeah I knew that, I'll enjoy the occasional gin & tonic but I'm more of a whiskey man when it comes to liquor, myself. I was talking about different food recipes using juniper berries as a seasoning other than sauerkraut. I know that certain meat & game dishes are flavored with the berries but I don't know any specifics. I gotta google it some time and see if I find any good recipes.


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Offlinefalcon
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Re: funny fermentation. [Re: RiverRat427]
    #12363102 - 04/09/10 05:05 PM (13 years, 10 months ago)

I found the berries, the next day. I think, making Gin out of Vodka was what I was thinking when I bought them. Heh. I made some kraut with beets and juniper berries. It turned out pretty good and it sours very fast. I tasted it a day after I made it, it wasn't sour yet, and I didn't think it was that good, now though, it's very good.



Stuff in a bowl, about 6lbs of cabbage, 2lbs of beets, 1/2lb. of carrots, 1 clove of garlic, tsp of carraway, Tbsp of juniper berries, tsp of pepper flakes and 9 tsp of salt and a cup of brine with a tsp of salt in it added into the jar so the kraut was submerged.



This is the finished kraut, I've eaten about a pint today. :cool:


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OfflineRiverRat427
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Re: funny fermentation. [Re: falcon]
    #12364548 - 04/09/10 09:28 PM (13 years, 10 months ago)

Ya got good tastes, there :tongue:

Seriously though, I'm glad you enjoyed my take on kraut. I think the amount of sugar in the carrots plays a role in the speedy fermentation.


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