Oh how I love my kitchen toys:@)
Fermentation kit (air lock, rubber stopper, lid with hole, glass weight, salt) found HERE.
Can you make sauerkraut without the special equipment-absolutely!
Sauerkraut's been around forever. Ma says my grandparents had an old whiskey barrel on the porch and made it in that every year...
Outside, in the Philadelphia heat and humidity, without measurements... Long before we ever heard of the Food Police...
Just sayin'.
Sauerkraut's been around forever. Ma says my grandparents had an old whiskey barrel on the porch and made it in that every year...
Outside, in the Philadelphia heat and humidity, without measurements... Long before we ever heard of the Food Police...
Just sayin'.
This first batch created a nice mild sauerkraut, which is very easy to eat cold or hot by the forkful.
I'm going to do a little research and see if I can find one with a little more pucker power-I'll report back.
A great source of information is makesauerkraut.com.
4/17/16 Update: I'm hooked folks... I feel like a mad scientist:@)
I'm not going to write up directions or a recipe, I'll refer you to the seasoned expert HERE.
Another write-up from thekitchn.com can be found HERE.
These notes are a quick reference for a quart jar:
1 3/4 lbs = 28 oz = 800 grams cabbage/veggies
1 Tblsp salt
Extra brine = 1 Tblsp salt per 2 C water
(400 gr cabbage = 1 1/2 tsp salt; 600 gr cabbage = 2 1/4 tsp salt)
Let's get that kraut made before grilling season-No Naked Hot Dogs!!!
Have a happy day:@)
I'm Joining:
Craftastic Monday
Full Plate Thursday
Wildly Original Link Party
Foodie Friday
Have a happy day:@)
I'm Joining:
Craftastic Monday
Full Plate Thursday
Wildly Original Link Party
Foodie Friday