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#3292234 - 07/15/13 07:40 PM Fermenting some cabbage
Deck78
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Registered: 10/07/10
Posts: 739
Loc: hipster hollow

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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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Registered: 01/22/06
Posts: 14834
Loc: Lewisburg

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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
spiderboy
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Registered: 11/10/10
Posts: 16807
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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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Registered: 07/28/10
Posts: 12920
Loc: Tennessee

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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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Registered: 09/02/03
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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?
_________________________
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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#3292754 - 07/16/13 09:56 AM Re: Fermenting some cabbage [Re: Poser]
memfuzz
6 Point


Registered: 09/02/03
Posts: 882
Loc: Cordova

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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: 4207
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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Registered: 11/05/10
Posts: 1216
Loc: Williamson County

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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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Registered: 10/07/10
Posts: 739
Loc: hipster hollow

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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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