Fermenting. - Page 9

sdambr · December 23, 2015

Quote:

Originally Posted by Worth1

Some times she would wait a day or two to see if I got sick eating stuff.

Worth

She was a smart woman!

I won't taste until a few days after you do. If you stop posting, my jars will be tossed.

mcool61 · December 24, 2015

Quote:

Originally Posted by sdambr

She was a smart woman!

Is that an oxymoron?
Moron this later...

Worth1 · December 24, 2015

Here it is folks, Krokatoa has been opened and the kraut tasted.
It is good very good.
The texture is crunchy and squeaky.
The taste is sour yet a little salty.
As you can see no mold and no swarm of flies came out.
Worth
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Worth1 · December 24, 2015

Here is what I did to combat the cold.
I used a heat lamp turned on and off periodically.
I would turn it on until the side of the crock felt a little warm and turned it back off.

Worth
IMG_20151224_21273.jpg

sdambr · December 24, 2015

Wow, no little black monsters. Looks delicious! Is that the lighting or is it milky (like it had sour cream)?

Worth1 · December 24, 2015

Quote:

Originally Posted by sdambr

Wow, no little black monsters. Looks delicious! Is that the lighting or is it milky (like it had sour cream)?

In the crock it is a little cloudy due to the salt and bacteria I guess.
It really isn't that cloudy.
The one bright spot in Krokatoa is an LED spot light I have in one of the bulb sockets of my ceiling fan.
The taste is very crisp and clean with no off taste or anything.
Unlike the salty tin can taste of the canned stuff or the too salty taste of the Claussen.

If you are talking about the stuff in the bowl no that is the color of it after fermenting.

Worth

sdambr · December 24, 2015

The stuff in the bowl looks great, it was Krokatoa that looked milky (I guess its the lighting).

akgardengirl · December 24, 2015

Looks good Worth. My batches turned out great also. The only thing I did wrong was to wait too long to use the cabbage I bought at the farmer's market in August. It was starting to dry out so next year I'll be making it in September instead of November.
Sue

Worth1 · December 26, 2015

Quote:

Originally Posted by akgardengirl

Looks good Worth. My batches turned out great also. The only thing I did wrong was to wait too long to use the cabbage I bought at the farmer's market in August. It was starting to dry out so next year I'll be making it in September instead of November.
Sue

Thanks Sue.
Today I got 20 pints out of Krokatoa to put in the refrigerator.
I probably have 10 more left in to ferment more.
Yes I used my clean bare hands to get the sauerkraut out.

When I put the weights back in and the cover back on Krakatoa started burping away.

It wont be no time that all of the oxygen is displaced.
The kraut in the refrigerator was left with the lids a little loose I dont want to can them and kill everything.
Worth
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Karrr_Luda · December 26, 2015

Wow, looks like you might need a spare fridge just for kraut

Worth1 · December 27, 2015

Quote:

Originally Posted by Karrr_Luda

Wow, looks like you might need a spare fridge just for kraut

If I would have had only one refrigerator I would have had to process them.
I dont keep old stuff in my refrigerators so I do have room.

The sad part is I cant find anyone to try it besides me.
The neighbor lady has a list longer than two arms as to what she wont eat.
It is sad because the list includes everything that is good for you.
Now I cant make my mind up if I want to let the rest of it go for 3 weeks or 4.

Worth

Aerial · December 27, 2015

The kraut turns out perfect!

Worth you'd enjoy Korean food. The side dishes (banchan) are mostly pickles, tasty, fresh and quick to make in small batches. I get recipes from Maangchi.com.

Worth1 · December 27, 2015

Quote:

Originally Posted by Aerial

The kraut turns out perfect!

Worth you'd enjoy Korean food. The side dishes (banchan) are mostly pickles, tasty, fresh and quick to make in small batches. I get recipes from Maangchi.com.

I guess it was perfect but I hate to say it myself.

My only regret is I didn't put dill seeds or weed in it.
I guess I can do that when I prepare it to eat.
I have ate a pint just snacking since yesterday.

There is a German woman I know that I have only met once maybe I will use her for a test subject.

Worth

Karrr_Luda · December 27, 2015

Quote:

Originally Posted by Worth1

I guess it was perfect but I hate to say it myself.

My only regret is I didn't put dill seeds or weed in it.
I guess I can do that when I prepare it to eat.
I have ate a pint just snacking since yesterday.

There is a German woman I know that I have only met once maybe I will use her for a test subject.

Worth

If YOU say it's perfect-it is! My hubby eats only some things i make like kraut, carrots, lemons, pickles, but he wouldn't touch my kimchi, experimental krauts (with garlic, onions, hot peppers or anything weird) or beet kvas-SO good..... I eat kimchi all by myself when no one else is around

Good luck with the test subject !! Sharing rules

Karrr_Luda · December 27, 2015

Quote:

Originally Posted by Aerial

The kraut turns out perfect!

Worth you'd enjoy Korean food. The side dishes (banchan) are mostly pickles, tasty, fresh and quick to make in small batches. I get recipes from Maangchi.com.

Aerial, just checked your link out, found 11 kimchi recipes THANK YOU!

December 24, 2015	#125
sdambr Tomatovillian™ Join Date: Jun 2014 Location: Long Island, NY Posts: 421	Wow, no little black monsters. Looks delicious! Is that the lighting or is it milky (like it had sour cream)? __________________ Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein

December 24, 2015	#127
sdambr Tomatovillian™ Join Date: Jun 2014 Location: Long Island, NY Posts: 421	The stuff in the bowl looks great, it was Krokatoa that looked milky (I guess its the lighting). __________________ Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein

December 26, 2015	#130
Karrr_Luda Tomatovillian™ Join Date: Mar 2015 Location: USA NJ zone 6B Posts: 228	Wow, looks like you might need a spare fridge just for kraut __________________ (:>=

December 24, 2015	#123
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Here it is folks, Krokatoa has been opened and the kraut tasted. It is good very good. The texture is crunchy and squeaky. The taste is sour yet a little salty. As you can see no mold and no swarm of flies came out. Worth IMG_20151224_11697.jpg IMG_20151224_21525.jpg

December 24, 2015	#124
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Here is what I did to combat the cold. I used a heat lamp turned on and off periodically. I would turn it on until the side of the crock felt a little warm and turned it back off. Worth IMG_20151224_21273.jpg

December 24, 2015	#128
akgardengirl Tomatovillian™ Join Date: Jan 2006 Location: Anchorage, AK zone 3/4 Posts: 1,410	Looks good Worth. My batches turned out great also. The only thing I did wrong was to wait too long to use the cabbage I bought at the farmer's market in August. It was starting to dry out so next year I'll be making it in September instead of November. Sue

December 27, 2015	#132
Aerial Tomatovillian™ Join Date: Apr 2015 Location: CA Posts: 410	The kraut turns out perfect! Worth you'd enjoy Korean food. The side dishes (banchan) are mostly pickles, tasty, fresh and quick to make in small batches. I get recipes from Maangchi.com.