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#3292234 - 07/15/13 07:40 PM Fermenting some cabbage
Deck78
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Cut the last of the spring cabbages that went in a little too late this year. Got about 10 solid heads that we're going to ferment into kraut. As WMAn has referenced several times, the essential book on the how to's and science behind fermentation is by Sandor Katz called The Art of Fermentation.

http://amzn.to/13EqUQc

If you have any interest in fermenting food or drink, this is a must own!

I'll try to get pics to follow
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#3292248 - 07/15/13 07:53 PM Re: Fermenting some cabbage [Re: Deck78]
redblood
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love cabbage in any form.
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#3292484 - 07/15/13 11:19 PM Re: Fermenting some cabbage [Re: redblood]
catman529
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my mom has made some kraut recently using whey leftover from culturing milk
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#3292592 - 07/16/13 07:32 AM Re: Fermenting some cabbage [Re: catman529]
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Mud Dauber
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I love me some Kimchi. I've wondered how turnip greens would turn out if you did them the same way. Think they would be too chewy?

-just ordered the book, btw.


Edited by Poser (07/16/13 07:42 AM)
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#3292650 - 07/16/13 08:35 AM Re: Fermenting some cabbage [Re: Poser]
memfuzz
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It's is a good book. And if you are making fermented foods often, a Harsch pot is awesome. I love mine.
Poser, have you tried kimchi from the International farmers market? It's good stuff.
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#3292681 - 07/16/13 08:56 AM Re: Fermenting some cabbage [Re: memfuzz]
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Mud Dauber
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 Originally Posted By: memfuzz
It's is a good book. And if you are making fermented foods often, a Harsch pot is awesome. I love mine.
Poser, have you tried kimchi from the International farmers market? It's good stuff.


Haven't tried it. Which Harsch Pot to you recommend?
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#3292754 - 07/16/13 09:56 AM Re: Fermenting some cabbage [Re: Poser]
memfuzz
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I got the 7.5 from Cabela's about two years ago. I've made lots of kraut and some awesome dill pickles too.
http://www.amazon.com/Harsch-Gairtopf-Fermenting-Crock-Pot/dp/B000H6UYVW
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#3292779 - 07/16/13 10:12 AM Re: Fermenting some cabbage [Re: memfuzz]
jb3
10 Point


Registered: 02/23/09
Posts: 4285
Loc: Burns, TN

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Sis-n-law makes it naturally, no vinegar. Pretty good stuff.
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#3293016 - 07/16/13 01:26 PM Re: Fermenting some cabbage [Re: jb3]
WMAn
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I made four jars of kimchi, and I have four heads of cabbage left to go. Some of the cabbage will be used for slaw and the rest for kraut.

I tried my kimchi out last night. The first jar was a dud; I'll let it age some more and try it again in a few months. I think my mistake was not spicing it enough. The intial spice mixture without cabbage tasted great, but now it's kind of bland.
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#3293043 - 07/16/13 01:58 PM Re: Fermenting some cabbage [Re: Poser]
Deck78
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 Originally Posted By: Poser
I love me some Kimchi. I've wondered how turnip greens would turn out if you did them the same way. Think they would be too chewy?

-just ordered the book, btw.


I have a bunch of chard that I could ferment for an experiment. not exactly turnip greens but close enough for us to find out. stand by for a report.
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#3293054 - 07/16/13 02:03 PM Re: Fermenting some cabbage [Re: Deck78]
BlountArrow
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My father in law makes his own sauer kraut....could there be anything more disgusting? If I walk in the house and my wife is cooking some I'm pissed for the rest of the night. I just want to leave \:\) !
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#3293634 - 07/17/13 06:14 AM Re: Fermenting some cabbage [Re: BlountArrow]
medic
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My grandmother made it every year when I was a kid. I have the 5 gallon (estimate) butter chrun she made it in. Love a pan full of kraut and sausage.
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#3298134 - 07/21/13 09:28 PM Re: Fermenting some cabbage [Re: medic]
BamaProud
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Interesting read...3 biggest Fermenting Mistakes You’re Already Making:
http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/
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#3298353 - 07/22/13 08:02 AM Re: Fermenting some cabbage [Re: BamaProud]
Deck78
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 Originally Posted By: BamaProud
Interesting read...3 biggest Fermenting Mistakes You’re Already Making:
http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/


Food Renegade has a pretty solid blog, good post!
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#3302902 - 07/26/13 12:18 PM Re: Fermenting some cabbage [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: Deck78
Cut the last of the spring cabbages that went in a little too late this year. Got about 10 solid heads that we're going to ferment into kraut. As WMAn has referenced several times, the essential book on the how to's and science behind fermentation is by Sandor Katz called The Art of Fermentation.

http://amzn.to/13EqUQc

If you have any interest in fermenting food or drink, this is a must own!

I'll try to get pics to follow


I got the book in this week. My wife is reading it. The author is actually from Tennessee.
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3302921 - 07/26/13 12:35 PM Re: Fermenting some cabbage [Re: Poser]
jb3
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Registered: 02/23/09
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He's done a speaking engagement or two at Farmer's Market here in Nashville. Pretty cool cat.
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#3303054 - 07/26/13 02:42 PM Re: Fermenting some cabbage [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 766
Loc: hipster hollow

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 Originally Posted By: Poser
 Originally Posted By: Deck78
Cut the last of the spring cabbages that went in a little too late this year. Got about 10 solid heads that we're going to ferment into kraut. As WMAn has referenced several times, the essential book on the how to's and science behind fermentation is by Sandor Katz called The Art of Fermentation.

http://amzn.to/13EqUQc

If you have any interest in fermenting food or drink, this is a must own!

I'll try to get pics to follow


I got the book in this week. My wife is reading it. The author is actually from Tennessee.


He does live in TN and is a very interesting dude. My wife attended one of his workshops and I plan on hitting the next one as she said it is well worth it. Let me know how ya'll like the book.
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#3303145 - 07/26/13 04:11 PM Re: Fermenting some cabbage [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Just read the part of salt curing a deer hindquarter for 6 months . Wow! Put that on the bucket list.
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Keep your knife sharp and your skillet greasy.

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#3303262 - 07/26/13 06:40 PM Re: Fermenting some cabbage [Re: Poser]
Deck78
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Registered: 10/07/10
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Yeah dude, he's hardcore
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#3303833 - 07/27/13 01:24 PM Re: Fermenting some cabbage [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: Poser
Just read the part of salt curing a deer hindquarter for 6 months . Wow! Put that on the bucket list.


As I drove by Canale's Grocery on the way to Morris, I started wondering how to make a venison country ham. I betcha it could be done somehow.
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#3303865 - 07/27/13 02:08 PM Re: Fermenting some cabbage [Re: TAFKAP]
Poser
Mud Dauber
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Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: TAFKAP
 Originally Posted By: Poser
Just read the part of salt curing a deer hindquarter for 6 months . Wow! Put that on the bucket list.


As I drove by Canale's Grocery on the way to Morris, I started wondering how to make a venison country ham. I betcha it could be done somehow.


There will be one in the works as soon as I have some more pork lard. The process is simple, just need a cool, dry place to hang it for 6 months. BuckWild's cellar will suffice.
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Keep your knife sharp and your skillet greasy.

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#3305195 - 07/28/13 10:50 PM Re: Fermenting some cabbage [Re: Poser]
TAFKAP
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Registered: 11/06/09
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Loc: Memphis

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 Originally Posted By: Poser
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
Just read the part of salt curing a deer hindquarter for 6 months . Wow! Put that on the bucket list.


As I drove by Canale's Grocery on the way to Morris, I started wondering how to make a venison country ham. I betcha it could be done somehow.


There will be one in the works as soon as I have some more pork lard. The process is simple, just need a cool, dry place to hang it for 6 months. BuckWild's cellar will suffice.



If he'll offer the space, I'd like to do one as well.....
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#3315900 - 08/08/13 11:25 AM Re: Fermenting some cabbage [Re: memfuzz]
Poser
Mud Dauber
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Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: memfuzz
I got the 7.5 from Cabela's about two years ago. I've made lots of kraut and some awesome dill pickles too.
http://www.amazon.com/Harsch-Gairtopf-Fermenting-Crock-Pot/dp/B000H6UYVW


Thanks for posting this. My wife loves the book and I just ordered the fermentation pot. Between my recent experience with curing meat and a fermentation pot, we'll be able to ditch the refrigerator \:\)
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3315959 - 08/08/13 12:27 PM Re: Fermenting some cabbage [Re: Poser]
BamaProud
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Poser where are you curing your meat? Refrigerator? Basement? I have been wanting to give it a try for a while now. The main thing that concerns me is humidity control.
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#3316055 - 08/08/13 01:39 PM Re: Fermenting some cabbage [Re: BamaProud]
Poser
Mud Dauber
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Registered: 07/28/10
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 Originally Posted By: BamaProud
Poser where are you curing your meat? Refrigerator? Basement? I have been wanting to give it a try for a while now. The main thing that concerns me is humidity control.


Right now, I am experimenting with BuckWild's basement. You can see pics here: http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3313215&page=1#Post3313215

It stays reasonably cool, dry and has good airflow. I have dry cured sausages hanging right now and will add a Bresaola this Sunday once its finished the initial curing stage in my fridge. If that works without any fuzzy green mold, I'm going to try a whole deer leg.
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Keep your knife sharp and your skillet greasy.

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#3316769 - 08/09/13 12:53 AM Re: Fermenting some cabbage [Re: Poser]
BamaProud
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Registered: 04/03/11
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How did I miss that thread? very cool!
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#3316924 - 08/09/13 08:04 AM Re: Fermenting some cabbage [Re: BamaProud]
Poser
Mud Dauber
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 Originally Posted By: BamaProud
How did I miss that thread? very cool!


Looks like BuckWild's basement is not going to work....
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3317791 - 08/09/13 11:11 PM Re: Fermenting some cabbage [Re: Poser]
TAFKAP
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 Originally Posted By: Poser
 Originally Posted By: BamaProud
How did I miss that thread? very cool!


Looks like BuckWild's basement is not going to work....


It failed miserably?

I wondered about that. The house I lived in on E. Parkway had a basement rat issue for a while.
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#3317823 - 08/10/13 12:41 AM Re: Fermenting some cabbage [Re: Poser]
BamaProud
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Registered: 04/03/11
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 Originally Posted By: Poser
 Originally Posted By: BamaProud
How did I miss that thread? very cool!


Looks like BuckWild's basement is not going to work....



Uh Oh!

You can make a fermentation chamber pretty cheep and easily(if I can do it anyone can) Watch Craigslist and pick up an old refrigerator or freezer and hook up a dual stage temperature controller like this:

http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3214588&page=1&gonew=1#UNREAD

If you want to come out to Bartlett I can probably make some space in my chamber for ya.(yea that sounds weird)


Edited by BamaProud (08/10/13 12:42 AM)
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#3318024 - 08/10/13 09:53 AM Re: Fermenting some cabbage [Re: BamaProud]
Poser
Mud Dauber
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Registered: 07/28/10
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-been considering making a curing chamber. It's just that I already have 2 fridges and chest freezer with no garage. Not sure the Mrs. Would go for another fridge in the house because, if I do one, I want a full sized one. Hmm
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3395594 - 10/09/13 06:23 PM Re: Fermenting some cabbage [Re: Poser]
Poser
Mud Dauber
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First batch of sauerkraut came out of the pot tonight. It is the best Sauerkraut I have ever had. Kimchi is next.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3395681 - 10/09/13 07:33 PM Re: Fermenting some cabbage [Re: Poser]
memfuzz
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 Originally Posted By: Poser
First batch of sauerkraut came out of the pot tonight. It is the best Sauerkraut I have ever had. Kimchi is next.

I was thinking about you yesterday and wondering if you had made a batch yet. It would be great with some venison sausage!
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#3395692 - 10/09/13 07:38 PM Re: Fermenting some cabbage [Re: Poser]
BMan
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 Originally Posted By: Poser
Kimchi is next.

You going to use won bok, or regular white or red cabbage?

My favorite is cucumber kimchi. Gooooood stuff.
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#3395880 - 10/09/13 09:36 PM Re: Fermenting some cabbage [Re: memfuzz]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: memfuzz
 Originally Posted By: Poser
First batch of sauerkraut came out of the pot tonight. It is the best Sauerkraut I have ever had. Kimchi is next.

I was thinking about you yesterday and wondering if you had made a batch yet. It would be great with some venison sausage!


Brats, Sauerkraut, Beets, and Sweet Potatoes:

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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3396212 - 10/10/13 08:30 AM Re: Fermenting some cabbage [Re: Poser]
Deck78
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Registered: 10/07/10
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yes sir! sandor is coming to mid tn again this fall for a fermentation class.
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#3396230 - 10/10/13 08:37 AM Re: Fermenting some cabbage [Re: Deck78]
Poser
Mud Dauber
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 Originally Posted By: Deck78
yes sir! sandor is coming to mid tn again this fall for a fermentation class.


He lives in Middle TN, doesn't he?
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3396352 - 10/10/13 09:59 AM Re: Fermenting some cabbage [Re: Poser]
Deck78
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he's east of us but comes over and does his thing at long hungry creek farm in red boiling springs. i think it's nov 9th which is prime rut time here in town so not sure i'll be able to make it to that event
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#3396507 - 10/10/13 11:53 AM Re: Fermenting some cabbage [Re: TAFKAP]
TNDeerGuy
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Registered: 11/28/06
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Okay....this has me curious—even bough a head of cabbage a few minutes ago because I love sauerkraut and had no idea it's this easy to make.

From what I've been reading, all you basically do is to slice the cabbage and mix it with kosher salt and let it marinate in its on juices for a few days....is this correct? I want to make a small amount just to play with before I go big and start making large amounts.

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#3396531 - 10/10/13 12:12 PM Re: Fermenting some cabbage [Re: TNDeerGuy]
memfuzz
6 Point


Registered: 09/02/03
Posts: 890
Loc: Cordova

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TNDeerGuy, start small and see what you think. You can get started cheaply. Look here and get you a picklemeister for $20.
http://www.wisementrading.com/foodpreserving/harsch_crocks.htm
If you get serious about it get a Harsch later on.
Homemade sauerkraut is wonderful. So crisp and fresh, none of that mushy crap.
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#3396548 - 10/10/13 12:23 PM Re: Fermenting some cabbage [Re: memfuzz]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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I jumped into it with the purchase of the Harsch 7.5 liter fermentation pot. Its definitely not difficult, but the fermentation will take 6 weeks or so. Its going to be crispier than commercial Sauerkraut, but way better.

Caveat Emptor: It may make you a Sauerkraut snob!

I've ever sprung for the Boarshead kraut before and it doesn't even come close to crunch and tanginess of the homemade stuff. Its also incredibly healthy for your digestive tract and, I'm not sure if it is the placebo effect of having it homemade, but I swear that it just tastes healthy. The smell and taste has "this is going to be great for you gut" written all over it.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3396571 - 10/10/13 12:48 PM Re: Fermenting some cabbage [Re: Poser]
memfuzz
6 Point


Registered: 09/02/03
Posts: 890
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Poser, wait til you make some half sours! Best pickle you will ever have!
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