The Great Sauerkraut Experiment Has Begun

Discussion in 'Food & Drinks' started by Yvonne Smith, Aug 14, 2016.

  1. Beth Gallagher

    Beth Gallagher Supreme Member
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    I finally opened the jar of fermented ginger carrots. They are OK but not fabulous. I replaced the fermentation lid with a regular lid and put the jar into the refrigerator. Maybe being cold will help them to taste better. I'm not particularly liking the ginger in there so if I try carrots again I won't use the ginger recipe.
     
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  2. John Brunner

    John Brunner Senior Staff
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    I don't know if this will fit with your fermenting recipe, but the carrot/ginger dish I make also has orange juice in it, and they taste pretty good. Maybe adding some peel...
     
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  3. Mary Stetler

    Mary Stetler Veteran Member
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    You would think getting the recipes off of youtube, the result would be fabulous, for pete's sake!:mad:
     
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  4. John Brunner

    John Brunner Senior Staff
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    I've sent emails to the dedicated cooking websites (Epicurious, etc) because they obviously never tested their recipes before publishing them. One guy said he'd change the recipe, another one got snooty.
     
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  5. Joy Martin

    Joy Martin Veteran Member
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    My mom made the most delish kraut and she cooked it every new yrs eve, a tradition, I got into it too and love love it, but since my cooking days are so few now, I threw away a lot of pots...only do minimal foods....
     
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  6. John Brunner

    John Brunner Senior Staff
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    I'm beginning to wonder why my mother never made sauerkraut. My father's parents were German, he was raised in Pennsylvania, and my mother would make paun haus (scrapple.)
     
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  7. Joy Martin

    Joy Martin Veteran Member
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    My mom was polish and the poles ate sauerkraut, dad was italian and mom cooked italian food the most...but the other too. I was very fortunate.
     
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  8. Kate Ellery

    Kate Ellery Supreme Member
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    I’m not a fan of ginger in foods unless it’s cooked with other ingredients @Beth Gallagher
    not raw tho ..it tends to make any foods (I’ve tired) with it “raw tasting” off..ish flavour
    I might get around to making some fermented veggies soon now it’s warmer here.
     
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  9. Mary Stetler

    Mary Stetler Veteran Member
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    I am amazed at the amount of vitamin C that ends up in lacto fermented saurkraut. I wondered why my German Mother in Law made it. They didn't get their vitamins till spring with dandelions that popped up early.
     
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  10. Mary Stetler

    Mary Stetler Veteran Member
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    My honey fermented garlic is done but not a taste sensation. It is supposed to be added to my medicinal arsenal. Not for cooking. So I guess it is OK. I can tolerate eating a clove where I could not eat a raw one.
     
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  11. Joy Martin

    Joy Martin Veteran Member
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    I've never done the fermenting process.
     
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  12. Mary Stetler

    Mary Stetler Veteran Member
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    Lots about lacto fermentation on youtube. I tried tomatoes at their instruction and they did not turn out at all well.
     
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  13. Beth Gallagher

    Beth Gallagher Supreme Member
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    I have a fresh cabbage and some pickling salt, so I'm going to attempt sauerkraut today. I don't like sauerkraut but I have only had the commercially-jarred stuff so I'm hoping that fresh homemade will be a revelation. Or, another failed attempt. :D

    I read that for one medium cabbage to use 1 1/2 tablespoons of salt. Do you experienced fermenters agree with that ratio?
     
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  14. Yvonne Smith

    Yvonne Smith Senior Staff
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    Be sure not to use iodized salt, @Beth Gallagher . I use Himalayan sea salt, and it seems to work fine. Not sure about the amount of salt, recipes seem to differ; but if that is what it says, then it should be fine.
     
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  15. Beth Gallagher

    Beth Gallagher Supreme Member
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    Thanks, Yvonne. I just use pickling salt... nothing fancy. I'm trying to decide whether to "massage" the cabbage for natural juice or to just add a brine. I think I'm just going to make a single quart jar for the first attempt.
     
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