Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - dazed

Pages: [1]
1
Other Fermentables / Re: Sauerkraut
« on: March 09, 2015, 06:36:48 PM »

I've lost batches that I shredded because it doesn't always break enough cell walls to make enough juice to cover.

Look back a  page(s)...I put recipe for liquid if you didnt have enough. YES it will go bad if not under liquid, no need to turn it to mush.

2
Other Fermentables / Get Your Cabbage
« on: March 09, 2015, 10:19:56 AM »
pinnah hope everything turned out good...

I was going to make a separate post but I figured I'd keep it here ...since people that are interested, are probably following it.

This is the time of the year for Spring Cabbage Sales (other is in fall)....especially with St. Patrick's Day!
The best price around me is .14 Cents a lb at Meijer Grocery...Happy St Pats Day! :)

3
Other Fermentables / Re: Sauerkraut
« on: January 26, 2015, 11:25:07 AM »
For the most part its the size of typical sauerkraut....I've been trying different ways to make it easier. So far I tried
1) sauerkraut mandolin
http://static.horecaproducts.com/uploaded/Webshop/Producten/en/contacto/vegetable-slicer-two-blades-53x20cm-4470002.jpg
Stopped using after 2nd batch....was clumsily awkward.

2)Side shooter on a Food processor
http://img.homeportfolio.com/cms/646038/cuisinart-food-processors-lpp-200.jpg
Works great but are limited with the amount you can put down the chute.

3) Kitchen Aid grater attachment
https://hippieingeeksclothing.files.wordpress.com/2010/01/kraut-shredder.jpg
Works good too Had to modify shoot to open wider...again limited in size of pieces.

There are some real nice commercial machines (pricey)

Wile looking for images I saw this item that might work well https://ncpreppers.files.wordpress.com/2012/10/shredding-cabbage.jpg
Size of shoot looks like little smaller than palm of hand.

Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there

4
Other Fermentables / Re: Sauerkraut
« on: January 23, 2015, 03:51:11 PM »


  So you can just open up the crock and sample?
Yes...just make sure to put it back like it was.

 Any tips on sampling?  Get enough!... I usually grab a little extra

Just punch it down under the brine after? Just like before



2 weeks on Sunday..been running ambient around 65-68 A little warm for my taste after it started (3 days)...I usualy drop to about 55-60 if i can (cold room...basement) So depending on how you like it....it could be done

Taste and decide....even at cooler temps it will keep on fermenting...less crispy over time...



5
Other Fermentables / Re: Sauerkraut
« on: January 13, 2015, 09:44:01 AM »
Welcome to another Great Hobby pinnah!

You will suddenly be more familiar with current rates of cabbage in your area with a big crock!
I got an 8 Gallon capacity and have done 30lbs....fills it about halfway

Don't forget to sample along the way...and let us know how it turns out.

6
Other Fermentables / Re: Sauerkraut
« on: December 18, 2014, 06:21:55 PM »
I stumbled across this cool blog the other day and she has some recipes, and has well documented her
sauerkraut making experience.... I thought I would share http://feedyourskull.com/category/ferments/

7
Other Fermentables / Re: Sauerkraut
« on: December 18, 2014, 05:59:26 PM »
so what's the recipe for kraut? just adding water and pickling salt or what?

EXACTLY...though you might chop or shred it first.... Then just layer and salt by weight.

Refer to my earlier post for weights.

8
Other Fermentables / Re: Sauerkraut
« on: December 18, 2014, 05:56:43 PM »
To store it do you have to pressure can it to seal the top?

I just stick in 1/2 gallon mason jars with the lid on it in the fridge....not to tight. I don't process them with heat...otherwise you would kill off the good stuff.

9
Other Fermentables / Re: Sauerkraut
« on: December 17, 2014, 12:46:11 PM »
so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

Doesn't smell anymore than beer fermenting unless your doing 50 gallons or more. If your just using regular cabbage (not colored), if any issues arise...you would know. My friend is way less sanitary than I am....and its working for him....If you can make beer...kraut is no harder....in fact, way easier!

I would be more afraid of eating out and getting sick than eating my kraut...or yours...

10
Other Fermentables / How I make sauerkraut....and prevent the bird flu
« on: December 16, 2014, 01:09:07 PM »
Add 8 oz. cultured buttermilk on the top then cover with a large cabbage leaf or two.

I've never heard about using buttermilk.

I have been making sauerkraut for many years....I gave my friend a 6 gallon brew bucket with airlock, and he now makes it to...no problems....as stated just weigh it down somehow and cover with 1-2 inches of liquid above the cabbage and you will be fine. I Usually never have enough liquid so I will make up some Brine, with boiled and cooled H2O (15g Salt for 1L H2O). Make sure that no pieces of cabbage are above liquid, or stuck to side of vessel....I usually wipe insides down with clean paper towel so no bits above liquid. I also use several big cabbage leaves between weight and chopped cabbage (still under brine or liquid)

I Got a German Made Harsch 30L crock and the book says 5- 8 grams (15g max) of salt (non-iodized or Kosher) for every 1kg of cabbage. From what I've gathered... the the warmer the ferment temp the more salt you use to prevent spoilage. I typically make sauerkraut in cooler temps so I tend to use less, and prefer the taste of a less salty product.

The Harsch Booklet also says to start out fermentation in at room temp (68-71F) for 2-3 days (until fermentation starts), and then move to a cooler (59-65F) area for 4-6 weeks. After that store it between 41-59F. I usually test it at about 3-4 weeks because I like my kraut with a little more crisp in the bite texture...and I like the taste of it when its young....

I make about 5 gallons at a time to last through-out the year.
By by the time i get to the last of it, the kraut has softened and changed flavor since storing....but still good.

I have also frozen some to see how it would turn out when thawed after couple months...I didn't find any noticeable difference in the product....BYMMV.

Remember Fresh Sauerkraut (not canned or cooked) sauerkraut has all those good GUT BUGS in it that yogurt does....and those BUGS are supposed to be good for you ....even prevent the Bird Flu (Avian Flu) ...google it!
but again YMMV....

11
I currently use  potassium metabisulfite .035g per gallon of water for Chloramine removal for my brewing water.

I am looking for information regarding use of old pot meta for the same thing.

I usually buy more pot meta than I use in a year for wines, and meads. The general rule is to get
fresh pot meta ever year or it may not work, but it is still good for cleaning equipment.

So my question....Is it still good for Chloramine removal as well?
Any Chemists out there with the answer?

Pages: [1]