Fermenting some cabbage

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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
 
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.
 
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.
 
Poser said:
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.
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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.
 
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 :) !
 
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.
 
He's done a speaking engagement or two at Farmer's Market here in Nashville. Pretty cool cat.
 
Poser said:
Deck78 said:
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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I got the book in this week. My wife is reading it. The author is actually from Tennessee.
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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.
 
Poser said:
Just read the part of salt curing a deer hindquarter for 6 months . Wow! Put that on the bucket list.
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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.
 
Poser said:
TAFKAP said:
Poser said:
Just read the part of salt curing a deer hindquarter for 6 months . Wow! Put that on the bucket list.
Click to expand...

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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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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If he'll offer the space, I'd like to do one as well.....
 
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.
 
Poser said:
BamaProud said:
How did I miss that thread? very cool!
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Looks like BuckWild's basement is not going to work.... :sick:
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It failed miserably?

I wondered about that. The house I lived in on E. Parkway had a basement rat issue for a while.
 
Poser said:
BamaProud said:
How did I miss that thread? very cool!
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Looks like BuckWild's basement is not going to work.... :sick:
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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/ubbthr ... w=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)
 
Poser said:
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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I was thinking about you yesterday and wondering if you had made a batch yet. It would be great with some venison sausage!
 
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
 
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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