1.8% of what?
Second Batch of Kraut - Underway!!
- Thread starter Pablo
- Start date
Overall mass of the cabbage
Think everyone likes kraut. It’s a food forum by the way
I still remember the days when it was censored on BITOG.
I blend equal parts pickled beet brine, dill pickle brine, apple cider vinegar, a tablespoon of toasted caraway seeds, a touch of sugar, and a few tablespoons of EVOO in my Magic Bullet to make the steaming liquid. Add it to a large pan with the shredded cabbage, bring to a boil, lid and reduce heat to LOW for 40 minutes. Remove lid, raise heat to evaporate remaining liquid, then cool.
While not technically a kraut, the low heat and long duration renders a tender yet somewhat crunchy finished product. I use it in salads, pasta dishes with ground meat, even sandwiches
While not technically a kraut, the low heat and long duration renders a tender yet somewhat crunchy finished product. I use it in salads, pasta dishes with ground meat, even sandwiches
I do cooked cabbage as well. So goodI blend equal parts pickled beet brine, dill pickle brine, apple cider vinegar, a tablespoon of toasted caraway seeds, a touch of sugar, and a few tablespoons of EVOO in my Magic Bullet to make the steaming liquid. Add it to a large pan with the shredded cabbage, bring to a boil, lid and reduce heat to LOW for 40 minutes. Remove lid, raise heat to evaporate remaining liquid, then cool.
While not technically a kraut, the low heat and long duration renders a tender yet somewhat crunchy finished product. I use it in salads, pasta dishes with ground meat, even sandwiches
Finally the kraut climbed into jars. 6 quarts of kraut
Over 5 weeks because cold weather
This was my slowest ferment ever
Over 5 weeks because cold weather
