Sauerkraut
| # | Post |
|---|---|
| 201 | bedazzledjewels wrote: uli - 2015-07-11 16:12:00 |
| 202 | These sauerkraut pots are imported into NZ: uli - 2015-08-02 17:22:00 |
| 203 | Here is something to discuss: Cabbage (organic) needs no help at all - just cabbage and salt will bubble away in a few days. Others like my celeriac experiment last year needs a bit of a hand and I usually use whey from freshly made organic yoghurt as a starter. However here is an interesting article: which says: Here the list of bacteria typically found in plain yogurt, which is where I we get our whey from: Notice how there are no crossovers. Not one. Which means for my future fermenting that I will rather include some cabbage with whatever I ferment and have a whole lot more good "bugs" in my food. What do you think? uli - 2015-08-02 17:29:00 |
| 204 | Interesting article - thanks for posting. Edited by village.green at 8:33 pm, Sun 2 Aug village.green - 2015-08-02 20:33:00 |
| 205 | yes - opening the kim-chee jar is always a bit of an experience for the others at the table :) uli - 2015-08-02 21:19:00 |
| 206 | I once worked in a building that also housed a Korean language school. The smell of kimchi in the lifts at lunch time was revolting. I haven't been able to eat it since even though I previously enjoyed it. davidt4 - 2015-08-02 21:24:00 |
| 207 | uli do you use a sauerkraut pot like the ones above sold by goldenfields? I currently just use glass jars. vmax2 - 2015-08-03 10:23:00 |
| 208 | I used to vmax when I made huge quantities in autumn to last over winter as the next fresh greens would be 6 months or more away. Here in Northland I do not have to really so I make 4 to 6 Mason jars at a time whenever there is surplus stuff in the garden. uli - 2015-08-03 17:03:00 |
| 209 | bump for daarhn and jan2242 uli - 2015-08-26 20:32:00 |
| 210 | Dr Libby: Give your gut a hug by feeding it fermented foods uli - 2015-09-10 20:50:00 |
| 211 | I bought some sauerkraut from a market in Parnell. It was so salty I couldn't eat much at once. Is this normal?? I thought I'd try some real stuff before I had a go at making my own. It wasn't very convincing! Edited by wendalls at 5:33 pm, Fri 11 Sep wendalls - 2015-09-11 17:31:00 |
| 212 | Could have been that they were worried about spoilage and used too much salt - a pity. You can of course soak it - but then you lose all the nutrients too. Try making you own and you will love it - all you could lose is $2 for a cabbage :) uli - 2015-09-11 18:12:00 |
| 213 | have a glut of cabbage so will attempt for first time to make sauerkraut. lots of reading here for me. hope there are some success stories. First ever tried it as a child and really enjoyed it, now buy it occasionally for a treat, so would be great to have it preserved for when ever I feel like some. -tiggamacboing- - 2015-12-28 19:58:00 |
| 214 | Good luck! uli - 2015-12-31 13:08:00 |
| 215 | -tiggamacboing- how is your "experiment" going? uli - 2016-01-14 17:17:00 |
| 216 | Can anyone help. Mine has been sitting on the bench for over a week. Initially saw a few bubbles but now nothing. It is covered in the salt liquid about a cm over the top n is pushed down. I'm going away for two weeks and wondering whether I should biff it and start again when I return. I've clearly done something wrong. It should be ready to put in the fridge by now. shan4 - 2016-06-10 18:36:00 |
| 217 | Well if it doesn't look spoiled then I'd taste it. No point in throwing out perfectly good cabbage! If it's salty then you'll know not to use so much next time, if it's soft then not so great either... If it's crunchy then just eat it anyway. Who knows what goodies (probiotics) are or aren't in it! That's my not very experienced but read a bit about it opinion! Also have you joined the fermenting freaks NZ Facebook group? wendalls - 2016-06-10 21:13:00 |
| 218 | No I haven't but will now thanks. OK so tasted it n it tastes ok n still crunchy. Do you think I should put it in the fridge??? I don't want to come home in two weeks n my walls have been decorated in fermented cabbage. shan4 - 2016-06-10 21:46:00 |
| 219 | bump for flick5050 uli - 2016-06-27 16:18:00 |
| 220 | Today I start my first tiny test batch using the 1/4 cabbage I had in the fridge. I didn't like idea of plain, so added some garlic powder, coriander, cumin and a touch of sweet chilli sauce. This will be interesting. ange164 - 2016-07-14 16:21:00 |
| 221 | How did it turn out ange164? uli - 2017-04-15 17:05:00 |
| 222 | Sauerkraut and Kim-chee season is upon us up here in the North - is anyone else still fermenting? Or are you all buying? uli - 2018-01-20 16:12:00 |
| 223 | Yes. It is time for me to get out the gear and make another batch to last me through the winter months. buzzy110 - 2018-01-20 17:12:00 |
| 224 | uli wrote:
I make kimchi regularly, and presently we have nine large jars in the spare fridge. I gave up on sauerkraut, partly because of a batch that went off but mainly because it doesn't fit so readily into our diet, which includes a lot of Asian and Indian food and suits kimchi but not sauerkraut. davidt4 - 2018-01-20 18:42:00 |
| 225 | How did it go "off"? Did it smell badly or got fungusy on top? I had a "bad batch" last year when I used not my traditional German cabbage slicer but (because it was just one surplus cabbage) my usual plastic grater/slicer which I use every day. I think it sliced it too thinly and while it fermented beautifully and also tasted great it was very very soft and not crunchy at all when finished. I ended up using it in Szegediner goulash which uses beef, onions, sauerkraut and sweet peppers. Another option would have been to seed the composts with it, but it was too nice to be "wasted" on the compost :) Here is a recipe in English: uli - 2018-01-24 18:32:00 |
| 226 | Of course it is not German but Hungarian. uli - 2018-01-24 18:33:00 |
| 227 | uli wrote:
It turned grey, had patches of white mould, and smelt musty. I know that white mould is probably okay but wasn't willing to risk it. I think we didn't pack the cabbage down firmly enough and bits got exposed to the air, and I also wonder if we used too much salt so that it didn't start fermenting quickly enough. davidt4 - 2018-01-24 19:08:00 |
| 228 | Smelling musty is not something you want to eat. Although everyone warns you not to open unnecessarily I always open the jars once daily and stuff the cabbage back down again. uli - 2018-01-25 11:30:00 |
| 229 | bump - just made a huge batch of kim chee uli - 2018-06-09 18:14:00 |
| 230 | bump for kenny92 uli - 2018-12-10 18:23:00 |
| 231 | bump bev00 - 2019-12-09 00:10:00 |
