tag:blogger.com,1999:blog-5212502404088013274.post4197939631108305966..comments2024-03-13T10:15:18.425-07:00Comments on Firesign Farm: Crock-Stored SauerkrautSadgehttp://www.blogger.com/profile/01953324909028095434noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5212502404088013274.post-73133396617886078152011-06-17T21:19:26.112-07:002011-06-17T21:19:26.112-07:00I am very fond of German food. especially the food...I am very fond of German food. especially the food. I will try to make at home. thank you, your articles are very helpfulunohttp://papers.gunadarma.ac.idnoreply@blogger.comtag:blogger.com,1999:blog-5212502404088013274.post-53881362616741059962008-11-21T11:00:00.000-08:002008-11-21T11:00:00.000-08:00I got my kraut recipe from the "Stocking UP&q...I got my kraut recipe from the "Stocking UP" book by Rodale. There were several recipes. Hard to decide until I saw: "If your grandmother made saurkraut, this is probably how she did it".<BR/><BR/>My first try worked! Followed the recipe to the n'th degree. Slice the cabbage dime thin. For each 10 quarts of cabbage, exactly 3 TBL spoons & 2 tsps salt. Mix well. <BR/><Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5212502404088013274.post-15676298904278127252008-10-12T15:22:00.000-07:002008-10-12T15:22:00.000-07:00It's nice watching the seasons change on your blog...It's nice watching the seasons change on your blog site ~ just scroll up and down :-)Annodearhttps://www.blogger.com/profile/05965053358392747637noreply@blogger.comtag:blogger.com,1999:blog-5212502404088013274.post-35120866293409250112008-10-12T10:21:00.000-07:002008-10-12T10:21:00.000-07:00I think once the fermentation is finished, the ris...I think once the fermentation is finished, the risk of contamination isn't so great. Just like making sourdough, beer, hard cider or yoghurt, you want only the good little beasties involved in your fermentation process. That's when it's important to keep all the wild yeasts and bacteria out.Sadgehttps://www.blogger.com/profile/01953324909028095434noreply@blogger.comtag:blogger.com,1999:blog-5212502404088013274.post-74478982601195837042008-10-12T06:36:00.000-07:002008-10-12T06:36:00.000-07:00I have always wanted to try making kraut. My dad ...I have always wanted to try making kraut. My dad says that one of his favorite memories is walking through the summer kitchen in the late fall/early winter and reaching into the kraut crock for a taste. Thinking about this, I think he probably risked contaminating the entire crock doing such a thing. But, he is still here - so it must have not been too big a concern!<BR/><BR/>~LauraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5212502404088013274.post-54389672870069279362008-10-11T22:01:00.000-07:002008-10-11T22:01:00.000-07:00The Kraut looks good! I'm making another batch tom...The Kraut looks good! I'm making another batch tomorrow. After the great results we had with our first batch I can't wait. Just as an aside to this, How do you find that the zip lock seals? I used a zip lock at first, but it is so much stiffer, I didn't feel like it really got into the edge as well. I later switched to a plain old cheapy plastic storage bag (The kind that seals with the twist P~https://www.blogger.com/profile/13403847624491620709noreply@blogger.comtag:blogger.com,1999:blog-5212502404088013274.post-18101739816146368372008-10-11T19:40:00.000-07:002008-10-11T19:40:00.000-07:00I've never had homemade sauerkraut. I'll bet it's...I've never had homemade sauerkraut. I'll bet it's delicious!Nancy M.https://www.blogger.com/profile/00890420576437109817noreply@blogger.com