Fermenting. - Page 11

Worth1 · January 9, 2016

I am now eating more Sauerkraut than I have ever ate in my life.

Not as a meal but as a daily snack I open a pint jar and eat off of it two or three times a day cold out of the fridge.
It usually takes about 3 days to eat it all.
I just finished off another pint.

Worth

sdambr · January 9, 2016

Quote:

Originally Posted by Worth1

I am now eating more Sauerkraut than I have ever ate in my life.

Not as a meal but as a daily snack I open a pint jar and eat off of it two or three times a day cold out of the fridge.
It usually takes about 3 days to eat it all.
I just finished off another pint.

Worth

So glad you are enjoying it. I am rationing it here. I gave my friend a taste, she took home a small container. She returned it empty two days later and said "get on it".

Worth1 · January 9, 2016

Quote:

Originally Posted by sdambr

So glad you are enjoying it. I am rationing it here. I gave my friend a taste, she took home a small container. She returned it empty two days later and said "get on it".

Hopefully my next batch will be from home grown Chinese cabbage Michihli.
I have grown it before and it does very well here as an herloom so I can let some go to seed and save them.

Tim76 · January 12, 2016

Love reading about making kraut or crock pickles. Worth1, for some reason i cant see your pictures.

I always added plenty of crushed red pepper in mine and it was addictive. Haven't had time to make any for a few years or even garden much, but i'm getting a head start this year!

Worth1 · January 12, 2016

I went ahead and processed 14 of the pints of sauerkraut and I have 9 pints left in the refrigerator unprocessed.
I was thinking I like to cook it also why would I take up space in the refrigerator.
I tested one extra jar after processing and it still came out much better than store bought.
What on earth do they do to that stuff?

Worth

NarnianGarden · January 12, 2016

Yummy. Send me a sample, please! (I haven't made sauerkraut myself yet, just buy it ready-made... not the canned stuff but from the fresh produce section)
We have that tradition thanks to our Eastern neighbor

By the way... how do you get the Chinese cabbage to grow so well in Texas? I would have thought the bugs love it

I read somewhere that c g works well as a decoy to keep the rascals away from other greenies...

Worth1 · January 12, 2016

Quote:

Originally Posted by NarnianGarden

Yummy. Send me a sample, please! (I haven't made sauerkraut myself yet, just buy it ready-made... not the canned stuff but from the fresh produce section)
We have that tradition thanks to our Eastern neighbor

By the way... how do you get the Chinese cabbage to grow so well in Texas? I would have thought the bugs love it

I read somewhere that c g works well as a decoy to keep the rascals away from other greenies...

I dont know blind luck and starting plants when they are supposed to be started here.

I am the only person in the neighborhood that is starting gardens this early.
If you wait for good weather it is too late.
I was freezing to death in the rain the other day planting lettuce and moving onions around.
I cant remember a week going by we didn't eat sauerkraut beets and many other Eastern and Northern European foods.
I was raised on it.
Worth

Worth1 · January 25, 2016

I completely forgot about the fermenting sweet potatoes.

I pulled one and am eating it with the peppers and a pickle all fermented.
The sweet potato is now sour with a taste of clove and crunchy.
Worth

sdambr · January 26, 2016

Quote:

Originally Posted by Worth1

I completely forgot about the fermenting sweet potatoes.

I pulled one and am eating it with the peppers and a pickle all fermented.
The sweet potato is now sour with a taste of clove and crunchy.
Worth

Sounds very yummy! I can practically taste it myself.

I am finishing up on my 2nd round of kraut now. Will put it in smaller pint size jars over the weekend. And then get started on the next batch. I haven't convinced myself to get a crock yet.

It is amazing how good this stuff is!

Karrr_Luda · January 26, 2016

Sounds yummy!! Never tried to ferment sweet potatoes yet, something to think about. I grew purple sweet potatoes last year in a container ( not too many), need to grow more. I wonder..... fermented purple sweet potato?
Here's my kraut salad with raw onion and sunflower oil. Cranberries give it a zing, they don't get salty and fresh onions add a nice flavor contrast. Delish

krautCranberries.jpg

Worth1 · January 26, 2016

Quote:

Originally Posted by sdambr

Sounds very yummy! I can practically taste it myself.

I am finishing up on my 2nd round of kraut now. Will put it in smaller pint size jars over the weekend. And then get started on the next batch. I haven't convinced myself to get a crock yet.

It is amazing how good this stuff is!

Yes it is I gave some to a couple of people and they loved it.

Quote:

Originally Posted by Karrr_Luda

Sounds yummy!! Never tried to ferment sweet potatoes yet, something to think about. I grew purple sweet potatoes last year in a container ( not too many), need to grow more. I wonder..... fermented purple sweet potato?
Here's my kraut salad with raw onion and sunflower oil. Cranberries give it a zing, they don't get salty and fresh onions add a nice flavor contrast. Delish

Attachment 55908

It looks great.

A sour clove tasting sweet potato is a little hard to wrap my mind around.

Worth

Worth1 · January 26, 2016

I have a few thoughts I would like to share with you guys.
How do I start?
Lets see for one thing I never liked sour pickles to me they were disgusting.
Even worse was pickle juice how on earth could anyone drink that nasty stuff.
Some of you might have followed me when I made salsa awhile back and experimented with other acids besides vinegar.
Well today it struck me when I pulled out a fermented pickle that not only did I like it but I could drink the juice also.
Yes it is sour but not vinegar sour.
The vinegar is what I dont like and all of the regular pickles you buy at the store have vinegar in them.

Worth

NarnianGarden · January 27, 2016

The fermented juice is very healthy and makes your immune system strong (almost immortal)

I love real pickles, not the industrially made vinegar-y ones.. genuine fermented with just salt and some spices. Lactic acid is what makes it taste so good.

Karrr_Luda · February 2, 2016

Didn't know this was possible http://users.sa.chariot.net.au/~dna/kefirkraut.html
kefirkraut?!?! yikes, I think I might give it a try... a tiny little batch just to see.

Karrr_Luda · February 5, 2016

Here's a fun video to watch
https://www.youtube.com/watch?v=TiigsFnNDuQ

January 26, 2016	#160
Karrr_Luda Tomatovillian™ Join Date: Mar 2015 Location: USA NJ zone 6B Posts: 228	Sounds yummy!! Never tried to ferment sweet potatoes yet, something to think about. I grew purple sweet potatoes last year in a container ( not too many), need to grow more. I wonder..... fermented purple sweet potato? Here's my kraut salad with raw onion and sunflower oil. Cranberries give it a zing, they don't get salty and fresh onions add a nice flavor contrast. Delish krautCranberries.jpg __________________ (:>=

February 2, 2016	#164
Karrr_Luda Tomatovillian™ Join Date: Mar 2015 Location: USA NJ zone 6B Posts: 228	Didn't know this was possible http://users.sa.chariot.net.au/~dna/kefirkraut.html kefirkraut?!?! yikes, I think I might give it a try... a tiny little batch just to see. __________________ (:>=

February 5, 2016	#165
Karrr_Luda Tomatovillian™ Join Date: Mar 2015 Location: USA NJ zone 6B Posts: 228	Here's a fun video to watch https://www.youtube.com/watch?v=TiigsFnNDuQ __________________ (:>=

January 9, 2016	#151
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I am now eating more Sauerkraut than I have ever ate in my life. Not as a meal but as a daily snack I open a pint jar and eat off of it two or three times a day cold out of the fridge. It usually takes about 3 days to eat it all. I just finished off another pint. Worth

January 12, 2016	#154
Tim76 Tomatovillian™ Join Date: May 2010 Location: Ky Posts: 30	Love reading about making kraut or crock pickles. Worth1, for some reason i cant see your pictures. I always added plenty of crushed red pepper in mine and it was addictive. Haven't had time to make any for a few years or even garden much, but i'm getting a head start this year!

January 12, 2016	#155
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I went ahead and processed 14 of the pints of sauerkraut and I have 9 pints left in the refrigerator unprocessed. I was thinking I like to cook it also why would I take up space in the refrigerator. I tested one extra jar after processing and it still came out much better than store bought. What on earth do they do to that stuff? Worth

January 12, 2016	#156
NarnianGarden Tomatovillian™ Join Date: Jun 2013 Location: Finland, EU Posts: 2,550	Yummy. Send me a sample, please! (I haven't made sauerkraut myself yet, just buy it ready-made... not the canned stuff but from the fresh produce section) We have that tradition thanks to our Eastern neighbor By the way... how do you get the Chinese cabbage to grow so well in Texas? I would have thought the bugs love it I read somewhere that c g works well as a decoy to keep the rascals away from other greenies...

January 25, 2016	#158
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I completely forgot about the fermenting sweet potatoes. I pulled one and am eating it with the peppers and a pickle all fermented. The sweet potato is now sour with a taste of clove and crunchy. Worth

January 26, 2016	#162
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I have a few thoughts I would like to share with you guys. How do I start? Lets see for one thing I never liked sour pickles to me they were disgusting. Even worse was pickle juice how on earth could anyone drink that nasty stuff. Some of you might have followed me when I made salsa awhile back and experimented with other acids besides vinegar. Well today it struck me when I pulled out a fermented pickle that not only did I like it but I could drink the juice also. Yes it is sour but not vinegar sour. The vinegar is what I dont like and all of the regular pickles you buy at the store have vinegar in them. Worth

January 27, 2016	#163
NarnianGarden Tomatovillian™ Join Date: Jun 2013 Location: Finland, EU Posts: 2,550	The fermented juice is very healthy and makes your immune system strong (almost immortal) I love real pickles, not the industrially made vinegar-y ones.. genuine fermented with just salt and some spices. Lactic acid is what makes it taste so good.