samples sent to forum members for "feedback" would be better
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samples sent to forum members for "feedback" would be better
My parents just made some too yet to try it as they are a few hours away.
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Is that sauerkraut, Haggie...
Sure is my parents make it by the ton.
Something I have read and reread about making but have never done so:)
Looks so nice...I stuff capsicums with it and bottle them in a sweetish brine...beautiful with pickled lamb...
Pickled lamb ?? Do tell
We had an off the shelf sauerkraut the other day with a leg of Lmb. Outstanding !
Tim
Tim, this is the link to the recipe...
http://www.nzhuntingandshooting.co.n...27/index4.html
Mark 4 was trialled this morning...after eleven days of lurgie, finally felt like eating something meaningful, so it was pancetta and eggs for breakfast! Because of being under the weather I had left the pancetta in the fridge longer than usual and I dont' think it was at all to its detriment. Yum!
Have you given sauerkraut a go yet @EeeBees ?
Tim
No I haven't, @kiwi39...is a heavy duty plastic bucket alright to ferment it in?
Dont see why not, but for a start I'd make a smaller batch I used one of those click clacks you get at the supermarket with a plastic basket inside to hold my kraut below the fluid level
Tim
Batch 2 of sauerkraut today. Got a nice 1kg cabbage. I used the mandolin to shred it finely - the finer the better as it provides more surface area for the salt to act on.
2 dessert spoons of Celtic salt and a handful of star anise pods kneaded into the salt until the cabbage goes soft.
Then into the click clack with a container of water on top to keep the cabbage below the surface of the brine.
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Container in ....
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Lid on and into the back fridge
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Aaaaaha!!! I get it, thank you, @kiwi39...cool...Celtic salt, I haven't heard of that??? :)
Its one of these new fad salts like pink Himalayan. I'm sure cerebos would do just as well.
We had it in the cupboard so I used it
Tim