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To store it do you have to pressure can it to seal the top?
so what's the recipe for kraut? just adding water and pickling salt or what?
I stumbled across this cool blog the other day and she has some recipes, and has well documented hersauerkraut making experience.... I thought I would share http://feedyourskull.com/category/ferments/
Quote from: wort-h.o.g. on December 18, 2014, 07:36:47 amso 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.
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.
Quote from: reverseapachemaster on December 19, 2014, 09:26:53 amWhen I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.kimchi-takes me back to my army days.
Quote from: wort-h.o.g. on December 19, 2014, 09:29:46 amQuote from: reverseapachemaster on December 19, 2014, 09:26:53 amWhen I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.kimchi-takes me back to my army days.Love kimchi !
Quote from: HoosierBrew on December 19, 2014, 09:30:18 amQuote from: wort-h.o.g. on December 19, 2014, 09:29:46 amQuote from: reverseapachemaster on December 19, 2014, 09:26:53 amWhen I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.kimchi-takes me back to my army days.Love kimchi !one of those love it or hate things ive found. one of my bud's wife was korean and she used to make it along with bulgogi....mmmmm good!
Quote from: chumley on October 20, 2014, 09:28:53 am we decided to buy the right tool for the job:http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcBHey chumley, just wondering how much cabbage you can put in that 3 gallon crock. I am thinking that is plenty big?
we decided to buy the right tool for the job:http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB
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 halfwayDon't forget to sample along the way...and let us know how it turns out.