Re: 2 new messages in 2 topics - digest
gillian beck
and left the other half to keep fermenting. I made straight-up,
traditional cabbage kraut with nothing else in it. No mold--I've been
skimming off foam and checking the brine level every few days. Plus I
was the one who used a lot of salt in the preserving step, so I think
I probably had fewer bugs trying to grow in there. It was nice and
pickley tasting and still crunchy. Very salty...for me, on the border
of OK to eat and too salty; for my girlfriend it was too salty. In
the future I will rinse or soak the kraut before eating it.
I made a reuben with warm sauerkraut--just fried it up with some
caraway seeds until it was hot and put it on toast with tofurky
sausage and cheese and dressing. I guess that's defeating the purpose
of growing all the helpful bacteria, but it tasted good.
As for my turnip pickles (small pieces of turnip green and turnip
root), I let them sit with just salt for a day, then rinsed them and
ate them, and they were good too. Japanese style. They develop a
tender, cooked texture. Good with something that isn't as salty, like
rice. I made fried rice with pickled turnip as one of the veggies and
that was tasty too.
--Gillian
On Sun, Nov 9, 2008 at 2:44 AM, pdxferment group
<nor...@googlegroups.com> wrote:
>
> pdxferment
> http://groups.google.com/group/pdxferment?hl=en
>
> pdxfe...@googlegroups.com
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> Today's topics:
>
> * Sauerkraut - 1 messages, 1 author
> http://groups.google.com/group/pdxferment/browse_thread/thread/33c65cc2d385354e?hl=en
> * sauerkraut - 1 messages, 1 author
> http://groups.google.com/group/pdxferment/browse_thread/thread/28ff3d837370a730?hl=en
>
> ==============================================================================
> TOPIC: Sauerkraut
> http://groups.google.com/group/pdxferment/browse_thread/thread/33c65cc2d385354e?hl=en
> ==============================================================================
>
> == 1 of 1 ==
> Date: Mon, Oct 27 2008 12:55 pm
> From: "Jeff Schwaber"
>
>
> Highlights of the weekend's sauerkraut making:
>
> * Different methods for salting the sauerkraut:
> - In a crock, put down a layer of cabbage, then add salt, repeat until
> full, and then put your plate+weight on top of that.
> - In a jar, put in cabbage and salt, then shake for as long as you
> can. Then put it in the crock and add pressure.
>
> The second method isn't one I've done before, and it was awesome. The
> shaking brought the water out faster, so I could fill the jar more.
> Also, the cabbage was tasty once it was beaten against the jar.
> According to a Japanese pickle cookbook Gillian had, if you leave them
> in pressure for a few hours, and then wash the salt off, you get a
> particular type of pickle that's very tasty -- more fresh than pickle.
>
> Gillian made turnip pickles and I hope to hear how they turned out. I
> just put some turnip and turnip greens into my sauerkraut.
>
> Anybody else got a story?
>
> Jeff
>
>
>
>
>
> ==============================================================================
> TOPIC: sauerkraut
> http://groups.google.com/group/pdxferment/browse_thread/thread/28ff3d837370a730?hl=en
> ==============================================================================
>
> == 1 of 1 ==
> Date: Sat, Nov 8 2008 11:45 am
> From: "Jeff Schwaber"
>
>
> I ate some of the first batch of sauerkraut that we made, the stuff from
> about two weeks ago. It was tasty, though the texture of the turnips and
> cabbage was better than the texture of the turnip greens. In the future I'll
> chop the greens finer to get them to blend in better. I had to scrape some
> mold off the top of the liquid before I pulled kraut out, but no harm. I
> haven't opened the red cabbage based ones, as they don't look like they're
> progressing quite as quickly.
>
> What's y'alls progress?
>
> Jeff
>
>
>
>
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