| T O P I C R E V I E W |
| naturemaiden |
Posted - Apr 03 2013 : 07:49:10 AM
hello,
i'm attempting to make my first batch of sauerkraut. started this batch on the 17th. I was wondering who else has made it and how to came out?
what other vegetables you may have fermented?
Connie
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| 13 L A T E S T R E P L I E S (Newest First) |
| naturemaiden |
Posted - Apr 25 2013 : 2:38:19 PM
it's 8 days in...here's a new pic of my sauerkraut. it tastes good!
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| AlyssaMarie |
Posted - Apr 25 2013 : 09:53:39 AM
That looks awesome! I can't wait to try this! Thank you for posting pictures!
AlyssaMarie @ Link'd Hearts Ranch
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| naturemaiden |
Posted - Apr 22 2013 : 05:45:08 AM
after 3 days....fermentation is happening! i added more brine to bring weights under the surface of the brine. i tasted it too. not bad :)
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| Catherine |
Posted - Apr 15 2013 : 5:17:49 PM
This is on my to-do list. :)
I've made fermented vegetables in the past, with mixed results.
This time I'm going to use a starter culture I picked up at Natural Grocer and see if that helps.
I also plan to make cream fraiche using the starter (anyone have experience with that?).
Need to start kombucha again.
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| kristin sherrill |
Posted - Apr 11 2013 : 5:12:28 PM
I got my order today from Calwell's. Now to get some cabbage going. Sounds like fun to me! Is anyone else making anything good these days?
Kris
The good beekeeper is generally more or less cranky. C.P. Dadant
www.kris-outbackfarm.blogspot.com
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| kristin sherrill |
Posted - Apr 05 2013 : 6:18:04 PM
Yes, it is better raw and real. A friend of mine just brought her daughter over, who's just moved here, to meet me. She wanted to learn about goat milk and cheese and when they came in the kitchen, I started pulling out all my fermenting things. Like water kefir, kombucha, the kraut and Piima cream. She was so happy to see all this. It was so funny. But now she wants to bring her husband over to learn more about fermenting. He's made different types of krout but wants to learn more. I don't know if I'll be much help, but it's sure fun to meet kindred spirits! And now they are going to be buying goat milk and cheese every week from me!!! I love it!
I would really like to get one of those Hersh ( I can't remember how to spell that) crocks. Those things are amazing. And on WoolyMossRoots blog, she has a link to get kraut cultures that make it easier and almost full-proof. It's quite pricey, but she says it makes a lot of kraut.
Kris
The good beekeeper is generally more or less cranky. C.P. Dadant
www.kris-outbackfarm.blogspot.com
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| nubidane |
Posted - Apr 05 2013 : 12:16:45 PM
Canning it takes out all of the healthy probiotics too!
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
| westfork woman |
Posted - Apr 05 2013 : 09:15:04 AM
Years ago my aunt and I made kraut. We fermented it in a big crock, then canned it in pint jars when it was ready. It was good, but the last few years I have just left it in the crock, in a cool place, and used it as I needed it. Last year I made 2 gallons. I put one gallon in a glass jar in the fridge, used what was in the crock first, then started on the one in the fridge. The kraut stays much cripier and fresher tasting, than the kind we used to can.
Greetings from the morning side of the hill. |
| AlyssaMarie |
Posted - Apr 04 2013 : 09:05:20 AM
I would love to hear how yours comes out. Especially as someone new to the process. I just planted cabbage seeds yesterday with the hopes of harvesting enough to make my first batch of sauerkraut. So I know I'm a long way off but I am excited to hear how others are doing.
AlyssaMarie @ Link'd Hearts Ranch
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| naturemaiden |
Posted - Apr 03 2013 : 10:29:22 AM
i have a cover over the pot, and it's submerged. i hope it comes out good
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| kristin sherrill |
Posted - Apr 03 2013 : 09:20:25 AM
I think you just need to scrape the mold off if that happens. But it's still good. Do you cover yous or put a lid on? I had always before put cheesecloth over the top. One of the girls doing the class had a really neat thing to do. She uses a widemouth far and then puts a piece of cabbage leaf over the kraut, then pushes a really small jar that fits right in the mouth of the jar and puts a lid on that and it selas the fermenting kraut or whatever she's doing. Good idea. Since we just do a quart at a time, this is a good idea to keep the veggies under the liquid.
I am also fermenting grain for my goats, pigs and chickens. So far so good.
Forgot to say I also have made kombucha for years now and love that stuff. Really good for you.
Kris
The good beekeeper is generally more or less cranky. C.P. Dadant
www.kris-outbackfarm.blogspot.com
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| naturemaiden |
Posted - Apr 03 2013 : 08:09:04 AM
Thank Kris, how exciting. I'll have to pick up the fermenting book. I already have nourishing traditions. I'll have to look through it again.
I have some white mold on the surface which i suppose is normal. I'd love to see pics of the process week by week, to make sure it's ok.
I hear fermented veggies are good for your digestive track too.
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http://modern-day-laura.blogspot.com/ -Filled with everything I love!
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| kristin sherrill |
Posted - Apr 03 2013 : 08:04:54 AM
Connie, I have been fermenting veggies a few years now and LOVE it! I have Sandor Katz's book Wild Fermentation and Nourishing Traditions by Sally Fallon. I went to a fermentation class last Sat and learned a lot more there. We made kraut with beets and a few other things. I just used cabbage and beets. It's so good. I also got some water kefir grains that I am really excited about. And some Piima culture. Last summer toward the end of the garden season, I made a big crock of different veggies to ferment and they were amazing. I love green beans this way. And cauliflower. You can ferment just about anything.
I hope your kraut turns out good. And that you try other things too.
Kris
The good beekeeper is generally more or less cranky. C.P. Dadant
www.kris-outbackfarm.blogspot.com
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