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Offlinefalcon
In the green

Registered: 04/01/02
Posts: 6,994
Last seen: 2 days, 17 hours
Sourkraut
    #1841958 - 08/22/03 09:52 PM (14 years, 2 months ago)

Basic recipe:
One teaspoon pickling salt per one pound of sliced cabbage. Add a enough water solution at one teaspoon per eight ounces to cover. Put it in a nonreactive container, glass or creramic and let ferment for ten days at ideally sixty eight to seventy degrees farenheit. If you have a large ceramic container you will have to weight the sourkraut with a plate or something else that is not reactive. It can also be done in gallon or smaller jar and sealed with gallon bag with a couple of cups of water in it. this is how I do it. Just slip the bag in on top of cabbage and it will seal it from the air. If any scum forms on the top skim it of and rinse plate or bag. If it smells bad don't eat it.
I have made this three times now and the stuff lasts about seven days I start eating it on the third day when it first starts getting sour. I haven't had to skim yet, probably if I left it for ten days I would.
The second batch I made with broccoli, cabbage, onions, garlic, and cucumbers and doubled the salt per pound, because the cukes and onions need more salt to ferment. This stuff is great.
Next I'll try Kim Chi which is also a lactic acid fermentation.
edit Pickling salt should be used in making sourkraut, iodized salt is not good for the process.


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Quote:

Acidic_Sloth said:
drinking meals is so much more convenient than eating them.




Edited by falcon (08/27/03 08:43 AM)


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Offlinewingnutx
Registered: 09/25/00
Posts: 2,268
Last seen: 6 years, 4 months
Re: Sourkraut [Re: falcon]
    #1841989 - 08/22/03 10:01 PM (14 years, 2 months ago)

Kimchee rocks. I buy it bottled, btu would like to try making it sometime.

On of my cats is named Kimchee :smile:



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Offlinefalcon
In the green

Registered: 04/01/02
Posts: 6,994
Last seen: 2 days, 17 hours
Re: Sourkraut [Re: wingnutx]
    #1842865 - 08/23/03 08:58 AM (14 years, 2 months ago)

i love kimchee too. The stuff is relatively expensive, at four dollars a pint around here. One of the reasons to make it . I'm going to use napa cabbage, chili peppers, garlic, and onions. Chop all the ingredients up and add two teaspoons of salt per pound. The cabbage peices in the kimchee are bigger than in kraut so i think I'll beat them up a little to get the juices flowing. Put it in jar and cover with salt solution and wait. The koreans use fish in some of their kimchee recipes. I'll probably try that too, but for now I'm going to keep it simple and safe.
Cool name for a cat.


--------------------
Quote:

Acidic_Sloth said:
drinking meals is so much more convenient than eating them.




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OfflineSev
Astropath
Registered: 06/06/03
Posts: 1,426
Loc: NY
Last seen: 3 years, 1 month
Re: Sourkraut [Re: falcon]
    #1854215 - 08/27/03 10:38 AM (14 years, 2 months ago)

Sauerkraut is -excellent- on pork chops, FYI.  :smile:


--------------------
"Do we want the stars? We can have them. Can we borrow cups of fire from the sun? We can and must and light the world." --"On the Shoulders of Giants", Ray Bradbury

All of my posts are full of fiction and blatant lies.


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InvisiblejohnB`
Mountaineer
Registered: 10/03/02
Posts: 505
Loc: The Rocky Mountains
Re: Sourkraut [Re: Sev]
    #1856569 - 08/27/03 11:02 PM (14 years, 2 months ago)

Sauerkraut has beneficial bacteria in it.


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The greatest form has no shape.


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Offlinefalcon
In the green

Registered: 04/01/02
Posts: 6,994
Last seen: 2 days, 17 hours
Re: Sourkraut [Re: Sev]
    #1860463 - 08/28/03 10:17 PM (14 years, 2 months ago)

Sauerkraut is excellent with just about everything including beneficial bacteria. :smile:.
I started some Kim chee tuesday night and its already sour I just ate about a cup of it.  The tempature where its fermenting is running between seventyfive and eighty degrees F. Which is warmer than Ihave done the sauerkraut at. I used jalepenos about an ounce for two pounds of kim chee. I mashed the mixture up with my hands to get some of the juices flowing out of the napa cabbage. My hand were hot for three hours, not unpleasantly so, but very strange. 


--------------------
Quote:

Acidic_Sloth said:
drinking meals is so much more convenient than eating them.




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Amazon Shop: ½ Pint Jars

General Interest >> Culinary Arts, Gardening and Brewing

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