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Farm Kitchen:  Kraut Crocks.... Any suggestions on which one?  |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
 Posted - Oct 24 2013 : 08:13:05 AM
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I put the bag of water on top of the kraut and noticed the whey coming up on the sides of the baggie. I noticed I am smelling the kraut. The first few days I thought it smelled like kruat but now it smells kinda like rotten cabbage. I am not to sure of this.I am wondering if my kraut is going bad.I have kept the brine covering it the whole time but still think it smells bad.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Oct 24 2013 : 08:26:53 AM
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Linda - I hope it's okay... Mine had a funky smell at first, but then when it was done smelled just like sauerkraut. I guess we have to remember, too, I never had that scum stuff - maybe that is what you're smelling? I experienced very little fluid coming up the side of the bags, but it did happen. I'm thinking, though, if the bag of water doesn't completely cover the kraut, it might be a good idea to try two salt water baggies side by side... Don't give up just yet! :) Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Oct 24 2013 : 08:37:56 AM
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Linda - I'm sorry, I missed your other post somehow. Yes, when I put the salt water baggie on top, it touched the kraut directly - no plate or anything else in between. So yes, right on top of the cabbage. :) And I really hope you feel better! Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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vintage saver
True Blue Farmgirl
323 Posts
oleta
wheelersburg
ohio
USA
323 Posts |
Posted - Oct 28 2013 : 03:36:55 AM
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| I make a version called hot tomato kraut. You chop up a large head of cabbage or as much as you want, add almost as many chopped green tomatoes and any finely chopped hot peppers to your taste. Wear rubber gloves! Mix well. I mix mine in a large roasting pan. Place in sterilized quart jars. Add 1 tablespoon of canning salt to each jar, cover with boiling water and screw lids on tight. No need to sterilize lids. In 4-6 weeks, it's ready to eat. Drain, rinse and fry in bacon grease. One large head for me made 6 quarts and a half gallon. H likes it much hotter than I do. Good with soup beans and fried potatoes. |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 29 2013 : 6:53:23 PM
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Well its been 9 days since I put the kraut in the crock. I added a little salt water because the brine had gone down a little. It has gotten pretty krauty smelling.
Today I got the nerve to take off the baggie and check the kraut. I decided to taste it. I was really really nervous. I tasted it and it tasted pretty good. Had a kraut taste and was crunchy. I have to say I was pleasantly surprised I really was.
I just wonder do I put the kraut in jars in the fridge or should I let it go longer? Not sure when you know its really done.
I have been reading the book Wild Fermintation and the Kimchi looks kinda interesting. I may try that one next. I don't have the ingredients yet but would like to get that one started very soon. Anyone make Kimchi before and did you like it?
The hot tomato kraut sounds good too Oleta. I think when I have green tomatoes next year I may try that one too. Thanks for sharing the recipe.Does it taste good without being fried?
Linda
Raspberry Run Farm
Nubian Dairy Goats |
Edited by - wooliespinner on Oct 29 2013 6:54:30 PM |
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Oct 30 2013 : 09:59:46 AM
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Oleta! Oh my! I have GOT to try that!! WOW!!! Thank you for sharing this with us!
Linda - I think it was Lisa who told me to store mine in a canning jar in the fridge. She said to absolutely NOT can it because all the good stuff will be killed in the process. Mine has been in the fridge since we tried it at six weeks, and it is still a little crunchy and still oh-so-delish! I didn't take it out of the crock, though, until after the six week period of fermentation. I didn't even try it sooner - I was too chicken! LOL! You're my hero!!! Gonna have to get my hands on that book! I've never had Kimchi, but like you, I'd love to try!!!
Have a wonderful day!!!
Hugs -
nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Nov 09 2013 : 07:05:01 AM
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I only let mine ferment for 15 days. I thought it was super sour tasting so I went ahead and put the kraut in canning jars in the fridge. It tasted really good, sour and crunchy. I was afraid to let it go longer. My back room stays around 70 degrees or so. Now that cold weather is getting here it will stay cooler. I am going to start a second batch and might let it go longer.
I will never go back to storebought again. What a difference.I noticed all the brands that I looked at in the store all had preservatives added to them. There was at least 2 and sometimes more. I bought some stuff to make the kimchi and hope to do that also.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Jul 10 2014 : 11:16:31 AM
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I have a question about making Kraut. Is it safe to make it when its warmer in the summer? Also I know its about 3 tabl. of salt for every 5 lbs. If I have less how would I break that down? Do I just divide it by the 5 lbs or do I still need to use the same amount for say 2 to 3 lbs of Kraut. This cabbage is from my garden this time and I don't want to mess it up. Thanks.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
Edited by - wooliespinner on Jul 10 2014 11:16:57 AM |
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Jul 10 2014 : 5:32:06 PM
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Hi Linda! I think it's really important to keep it in a cool, dark place. I couldn't find where I put my book, but I vaguely remember something about it being best to store it at a cool room temperature, but 50 degrees is best (basement cool?)... As far as the salt, if you're using 2 1/2 pounds of cabbage, I'd use 1 1/2 tbsp. salt, etc. If you half the cabbage, use half the salt. For three pounds of cabbage, that's 3/5 of the original recipe, so use 3/5 the amount of salt... At least, that's where I'd go with it! :) You can always add a little saline water later, if you need to. And you are just going to LOVE the garden cabbage kraut! We loved it SO much better than the sauerkraut we made with store bought cabbage! I'm sure Lisa would tell us that has something to do with all the good, healthy, fresh bacteria(?) or microorganisms(?) or live cultures(?) in the fresh-from-the-garden cabbage! :) You won't mess it up - it'll be wonderful! I'm watching my cabbages grow and counting the days! LOL! :)
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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Edited by - Ninibini on Jul 10 2014 5:33:25 PM |
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Farm Kitchen: Kraut Crocks.... Any suggestions on which one? |
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Kraut Crocks.... Any suggestions on which one?
