Chefs Choice slicer Check again it is probably cheaper this week comingAnd I thought that I was getting a deal at 18¢/lb....
What's "CC 615"?
Richie
Chefs Choice slicer Check again it is probably cheaper this week comingAnd I thought that I was getting a deal at 18¢/lb....
What's "CC 615"?
Thanks, Richie. One more question, as I've never made sauerkraut, but is salt the only seasoning you use? I'd like to try this and from the recipes I've read, it seems pretty much idiot-proof which is what I need..
Thanks I will make sure my jars are properly packed, and I'll store them in the garage for a few weeks LOLWhen I was a little boy we had a cellar for canned goods and dry goods. The sauerkraut was made in crocks, and loaded into jars later in the process. One year something must have been different because one day I went down there for something and about half of the sauerkraut jars had burst and they were on an upper shelf. What a mess and the odor was pretty strong too.
Sounds like that cabbage had a high sugar content and was still fermenting.When I was a little boy we had a cellar for canned goods and dry goods. The sauerkraut was made in crocks, and loaded into jars later in the process. One year something must have been different because one day I went down there for something and about half of the sauerkraut jars had burst and they were on an upper shelf. What a mess and the odor was pretty strong too.
It's been a long time but I believe there were slices of onion mixed in too.Sounds like that cabbage had a high sugar content and was still fermenting.
Chris it won't be ready for a month. Sounds like some bought some Corned Beef or did you cure it? Thanks for the Point I appreciate itLooks like it's gonna be a good batch Richie. I just bought a jar today for grilled reuben sammies. Careful storing it in the garage it's supposed to get cold around here this week.
Point for sure
Chris
Chris it won't be ready for a month. Sounds like some bought some Corned Beef or did you cure it? Thanks for the Point I appreciate it
Richie
Okay I bet it still going to be good. I picked up a point cut at Shaws their rewards program had it for 97 centsNothing fancy, just some deli bought pastrami. My kettles and smoker are still in hibernation.
Chris
Did you bruise the cabbage and add a brine?I gotta try this again. Last time was mid-summer and after nearly a month it tasted like old cabbage. No sour but no noticeable spoilage. I pitched it.
I read somewhere that the summer cabbage may not have had enough sugar in it to feed the Lacto. I also got almost no juice from the cabbage.
Next time I'll try an 1/8 teaspoon sugar and top the cabbage with a 2%salt solution to make up for any lack of juice.
Sorry, I'll figure it out..I would say start your own post instead of hitching a ride.
Richie
Careful with the sugar. You will make hooch if you add too much. In summer time go to a Natural Grocer or an organic grocery store. Source fresh cabbage. Adding sugar can complicate the fermentation.I gotta try this again. Last time was mid-summer and after nearly a month it tasted like old cabbage. No sour but no noticeable spoilage. I pitched it.
I read somewhere that the summer cabbage may not have had enough sugar in it to feed the Lacto. I also got almost no juice from the cabbage.
Next time I'll try an 1/8 teaspoon sugar and top the cabbage with a 2%salt solution to make up for any lack of juice.
Oh yeah I bruised it. I shredded it added salt(2%) and began bruising it. By the time I stopped it was more like cole slaw than shredded cabbage.Did you bruise the cabbage and add a brine?
Richie