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#3395594 - 10/09/13 06:23 PM Re: Fermenting some cabbage [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12926
Loc: Tennessee

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


Registered: 09/02/03
Posts: 883
Loc: Cordova

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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
16 Point


Registered: 02/06/06
Posts: 10578
Loc: Middle TN

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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: 12926
Loc: Tennessee

content Online
 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:

_________________________
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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#3396212 - 10/10/13 08:30 AM Re: Fermenting some cabbage [Re: Poser]
Deck78
6 Point


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

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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
16 Point


Registered: 07/28/10
Posts: 12926
Loc: Tennessee

content Online
 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?
_________________________
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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#3396352 - 10/10/13 09:59 AM Re: Fermenting some cabbage [Re: Poser]
Deck78
6 Point


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

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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
12 Point


Registered: 11/28/06
Posts: 6117
Loc: Old Hickory/Mt.Juliet, TN

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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: 883
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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Making bad things happen to bad people since 1985.

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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: 12926
Loc: Tennessee

content Online
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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