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03-23-11, 03:21 PM #21
Thrives in sunshine
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Originally Posted by IMGreat101
geesh, where ya been BC, these guys are getting unruly.
They ARE an unruly bunch, aren't they?!
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03-27-11, 04:46 PM #22
The Butcher
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UPDATE: 1 Week
Bubbles from fermentation forming. A little bit of the cap is forming also.
To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
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04-03-11, 12:10 PM #23
The Butcher
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UPDATE: 2 Weeks
More of the cap is forming. There is definitely a sauer smell going on.
To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
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04-10-11, 03:34 PM #24
The Butcher
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Update: 3 Weeks
Time to skim, clean and sample!
I took the jar and plate and washed them, then skimmed the top of bubbles and mold.
NOT A SAMPLE
THIS IS THE SAMPLE
I took this over to Mom's and she said it is just like her Grandmother's sauerkraut!To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
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04-10-11, 07:00 PM #25
Finely Aged
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Perhaps if Sauerkraut did not look and smell like something conjured from the depths of my stomach after a night of drinking cheap booze, it would be palatable. (another reason I quit drinking!)
For the morning will come. Brightly will it shine on the brave and true, kindly upon all who suffer for the cause, glorious upon the tombs of heroes. Thus will shine the dawn.
Winston Churchill
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04-10-11, 07:32 PM #26
The Butcher
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Originally Posted by keith720
To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
-
04-11-11, 08:21 AM #27
The Butcher
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We will be canning the 'kraut this Sunday. A special meal will be made that day also!
To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
-
05-01-11, 06:58 PM #28
The Butcher
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Get the jars washed, rings and lids organized.
Time to fill the jars.
There were about 19 quarts. Some went into the sparerib dinner.
To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
-
05-01-11, 07:06 PM #29
The Butcher
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We microwaved the sauerkraut in the jars for a few minutes and then did a hot water bath method.
Top with lid and ring. Place in canner and place lid on top but do not lock for 15 minutes per load ( 7 quarts).
If you do not have 7 quarts to fill the canner, fill jars with water to fill in the empty spots.
Shortly after taking the sauerkraut out of the canner and start to cool, the lids start to "pull". This makes a distinct popping sound. Music to my ears!
The jars that do not pull are put in the fridge.
To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
-
03-13-13, 09:10 AM #30
The Butcher
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BUMP!
St. Paddy's day is coming, and so is cheap cabbage! The price this year is 19 cents per pound. Not so great, but still cheap!To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
-
03-13-13, 06:08 PM #31
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Put some spices, chili powder, radish root and stick it in the ground over the winter. Let it ferment and Volia! Kimchi!!!
Ya got it licked once you get past the smell.
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