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
>
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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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