Made some sauerkraut. Which means I cut up some cabbage, stuffed it in a jar with some seasonings, and waited a week while the little critters did the real work. I didn't die and it didn't suck.
Ken Morley,
Iván Abrego,
vicster.,
Andrew C (✔),
bentley,
John (bird whisperer),
Jennifer Dittrich,
and
Maitani
liked this
Better than my results, by far :D
- Jennifer Dittrich
I've never had sauerkraut made of red cabbage. Looks good!
- Maitani
I bought red at the store so I thought what the heck? It's good in salads, it adds a different color and some crunch. There's about 8 heads of the green growing in the garden so I'll give that a try later. What happened Jennifer?
- Todd Hoff
It always seems to go bad. I have yet to have a batch ferment properly, no matter how well I follow the directions.
- Jennifer Dittrich
Hm, I don't really know how to tell. It seems sourish and a little carbonated.
- Todd Hoff
Oh, the batches I've done get mold and then smells very, very bad. Very easy to tell.
- Jennifer Dittrich
Oh my. Is that too much oxygen? The recipe I followed instructed me to pack the cabbage and seal it off with a plug of the thick outer leaves. I think that prevented the oxygen from entering but still allowed the co2 to escape. The jar lids were puffed up a little so I know gas was escaping.
- Todd Hoff
Maybe? I think it is mostly that I haven't had good luck weighing down the cabbage. This year was the closest, but I think next year I'm just going to get a traditional crock and stone weight.
- Jennifer Dittrich
This is the recipe I used: http://balancedbites.com/2012...
- Todd Hoff
Oh, I love the idea of the larger leaves holding everything down! I will definitely have to try that.
- Jennifer Dittrich