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Old 01-13-2013, 12:47 PM   #9201
reefman
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Cleaning out the basement today. Need to sell some junk on Ebay to make room for more wine.
I have three batches going now, just pitched the yeast on my Candy Cane, plus two other batches in secondary. Cranberry lime Skeeter Pee and an ice style reisling kit (WE).
Need room to start my WE Sangria Zinfindel Blush kit.
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Old 01-13-2013, 02:03 PM   #9202
RegionRat
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Quote:
Originally Posted by reefman View Post
Is there a forum for making kraut? Or a recipe somewhere. I'd like to try it myself.
No problem.

I have a special fermentation crock but you don't need one. You can just weigh the sauerkraut down with a bottle filled with water and a plate. I also used a food processor to shred the cabbage but you could just use a knife.
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Sauerkraut:

3Tbs salt per 5# cabbage.

7 small heads of cabbage Removed outer leaves and reserved 4 to use later.

Quartered heads and removed cores.

Cut them into 1/8 heads.

Cuisinart 12-Cup Food Processor. With 3mm shredder head.

Ended up with 15lbs shredded cabbage
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Added 9Tbls canning salt.

Worked cabbage and salt in by crushing in hands for hour or so to break down the cell walls to get juice flowing.
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Once it started getting wet I switched to a plastic cup to crush it more. Notice the drop in volume.



Transfer to Fermentation crock

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Place reserved outer leaves on top of cabbage and put stone weights on top

Put on lid and fill water channel with water
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Leave on counter over night

Juice should rise to 1 to 2 inch above stones.

If more brine is needed use: 1 cup of water and 1tbls salt
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Leave in a warm place for a few days until fermentation starts.

Transfer to cool spot for 4 to 6 weeks.

Enjoy

RR


 
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Old 01-13-2013, 02:31 PM   #9203
reefman
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wow, that's fairly simple, just cabgage and salt?

I'll look for a crock and give it a try.
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Old 01-13-2013, 02:53 PM   #9204
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Quote:
Originally Posted by reefman View Post
wow, that's fairly simple, just cabgage and salt?

I'll look for a crock and give it a try.
You dont have to use a crock, they are nice though. Any nonreactive container would work. I am sure you could walk around the kitchen section of Walmart and find something to use. You could even use a 1 gal food grade bucket.

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Old 01-13-2013, 04:17 PM   #9205
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Here is a good place to start.

http://www.wildfermentation.com/making-sauerkraut-2/

You don't have to make such a large recipe, but it is quite simple. Just make sure to keep it submerged. Keep one or two leaves of cabbage whole to cover all of the shredded cabbage under your weight.

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Old 01-13-2013, 05:41 PM   #9206
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Quote:
Originally Posted by rezod11 View Post
Here is a good place to start.

http://www.wildfermentation.com/making-sauerkraut-2/

You don't have to make such a large recipe, but it is quite simple. Just make sure to keep it submerged. Keep one or two leaves of cabbage whole to cover all of the shredded cabbage under your weight.
This is how I do it, I lay whole leaves then add a plate and then add the weight and to add to this, you can either can it or freeze it.
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Old 01-13-2013, 07:18 PM   #9207
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Quote:
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I started 25# of Sauerkraut tonight. I know it is not wine but it is still ferment.....

RR
Does anyone know how to do pickles? Fermented the old fashioned way? I believe they are called sours in the fancy delis.
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Old 01-13-2013, 08:22 PM   #9208
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Does anyone know how to do pickles? Fermented the old fashioned way? I believe they are called sours in the fancy delis.
http://www.wildfermentation.com/making-sour-pickles-2/

I have this guy's book Wild Fermentation
The above 2 recipes are from that book. It is a good read. I ferment all kinds of things.

RR


 
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Old 01-13-2013, 10:44 PM   #9209
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Pickles you say? Make them with the krout, buy small 3inch cucumbers and layer the krout every 2inches and then put 10 to 12 cucumbers, they are the best!
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Old 01-13-2013, 10:58 PM   #9210
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RR, is this the guy who owns Katz deli in NYC?
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