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December 10, 2015 | #1 |
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I just finished making about 33 pounds of sauerkraut before I was through doing it the stuff was bubbling.
The carrots haven't done anything yet. Pictures coming soon. Worth |
December 10, 2015 | #2 |
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Here we go sauerkraut.
I worked with 2 1/2 pounds of cabbage at a time mixing in 1 1/2 tablespoons of canning salt. squeezing and pounding until I got some good water going in the bowl. That was then dumped into the crock and tamped some more and pressed to the bottom as good as I could get it. I kept doing this until I had all of the cabbage in and would you know it I guessed it just right. 33 pounds of cabbage put me right where I needed to be with a 15 liter crock. I didn't add any water because I had a little over an inch over the weights. Before I was through the cabbage was starting to foam and work. The last pictuer shows the water trough filled and the lid on. I wont open this thing for another two weeks at least. Worth IMG_20151210_472.jpg IMG_20151210_25951.jpg IMG_20151210_42337.jpg IMG_20151210_55985.jpg IMG_20151210_33139.jpg IMG_20151210_41477.jpg Last edited by Worth1; December 10, 2015 at 09:30 PM. |
December 10, 2015 | #3 |
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Ooh, 33lbs that's a lot of kraut, will last you till next fall Those pictures look fabulous, the one with the stone and lots of brine is my fave, super nice stones, lots of brine, everything nicely submerged, means job well done!!
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December 10, 2015 | #4 | ||
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Quote:
They want over a hundred dollars for a darn ball bat. So scrap wood it was. Quote:
Somehow I felt it would dilute the good organisms. I only wanted to use the water the cabbage had in it so I took my time to let the water come out. The handles are where you want to stop at and it dawned on me why when I went to put the weights in. If you over fill you cant get the weights in because you have to go longways first and then flatten them out. Worth |
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December 11, 2015 | #5 | |
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Quote:
My grandmother made this kraut and bean soup with sour cream and she used a different technique to ferment cabage for the soup specifically. She just used salty brine, or sometimes a piece of sourdough bread on top to make it. Fermented it for a week. The result is very different tasting cabage, but perfect for this soup. She removed bread, cooked all of it with the liquid, adding water if too sour, adding beans and cooking some more, then adding sour cream(mixed with the broth from the soup to make it more liquid, possibly adding a spoonfull of flour to the sour cream - not nessessary) stirred, slow boiled for a minute or two. All done, my fave soup from childhood, I make it once in a blue... Called "Habart káposzta leves" in Hungarian.
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December 11, 2015 | #6 |
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Lyuda for some reason I cant quote today.
Thanks for the compliments. So are you Hungarian? I am assuming you may be around artists of all types could you not find one that makes and glazes pottery? It would be a simple task to turn one of these out on a potters wheel bake and glaze it. But yet a 5 liter one isn't that expensive. One thing I read on line several times is the smaller quart fermenting contraptions have a higher rate of failure/spoilage. I suspected this before I read it and is why I got the 15 liter one. Krockatoa which is what I have decided to name my fermenting crock started burping last night and has continued to burp all day today and is getting faster. It is burping about every two minutes. The temperature in my house is right at 70 degrees. So far the carrots are just sitting there doing nothing. Never had anything sit around the house and burp before it is pretty cool. Worth |
December 11, 2015 | #7 | |
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Quote:
Let's hope there are no eruptions!
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December 11, 2015 | #8 | |
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Not around any pottery artists anymore, and asking people to do stuff for me is not my thing. (got a problem here!) Plus it's not a necessity, more of a luxury for me, since I can do without. I can admire and appreciate someone's beautiful crock without getting worked up about it. Maybe one day when I feel like making myself a present...cause those are the best as you probably know. I am a mix of things, only part Hungarian from my mom's side. I do speak it.
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December 11, 2015 | #9 |
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I understand.
Who in their right mind would do this. In the process of painting KROCKATOA on the thing now. in south pacific letting I dreamed up. Worth IMG_20151211_57301.jpg |
December 11, 2015 | #10 |
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That is FAN-CY! Happy birthday Krockatoa!!
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December 11, 2015 | #11 |
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Four hours later, still laughing at Krockatoa! Love it. Now going to start fermenting in the mini version. Quart size mason jar kit from fermentools.com. Can somebosy talk me out of this before I start another endless hobby. Worth I will need a name for my bubbly.
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December 11, 2015 | #12 | |
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I changed the spelling of Krockatoa to Krokatoa and left out the c.. The stencil messed up so I just hand painted it. Worth IMG_20151211_28894.jpg Last edited by Worth1; December 11, 2015 at 08:33 PM. |
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December 11, 2015 | #13 |
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I love it, Anak it shall be! Keep us updated on how it turns out. Will patiently await results and my fermenting kit.
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December 11, 2015 | #14 |
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I don't know why I didn't think of this before.
Homemade Air lock. The bottle lid has tiny holes in it. Worth IMG_20151211_11741.jpg IMG_20151211_24916.jpg |
December 12, 2015 | #15 | |
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Quote:
Good thinking! In the beer making world we use something similar referred to as a "blow off tube" when fermentation is too violent for a small airlock. |
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