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#3293054 - 07/16/13 02:03 PM Re: Fermenting some cabbage [Re: Deck78]
BlountArrow
10 Point


Registered: 07/13/12
Posts: 2835
Loc: SouthEast Tenn

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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
8 Point


Registered: 09/11/00
Posts: 2342
Loc: Cleveland, TN USA

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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
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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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
6 Point


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

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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
10 Point


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

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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.
_________________________
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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#3303262 - 07/26/13 06:40 PM Re: Fermenting some cabbage [Re: Poser]
Deck78
6 Point


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

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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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