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LILY_SPARK's Photo LILY_SPARK SparkPoints: (92,439)
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5/31/13 8:50 A

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Thanks! I should probably remember to warn people I swear. I don't swear as much on the blog as I do in person (my mammy swore like a sailor, so I picked it up by toddler years and it's such a HABIT -- I've tried to stop and things still pop out; I call it Tourrettes but it's just habit).

My crock o kraut is still 'cooking.'

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BILBY4's Photo BILBY4 SparkPoints: (45,839)
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5/30/13 11:19 P

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Looks good, and your blog's a fun read :-)

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LILY_SPARK's Photo LILY_SPARK SparkPoints: (92,439)
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5/29/13 2:37 P

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Thanks!

Here's my 1st try since the mid 80s ;p

I seriously think that I should have started smaller but telling a hillbilly to start smaller than this is like, what?!?

tinyurl.com/ogouez2

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CMCOLE's Photo CMCOLE Posts: 2,667
5/27/13 7:01 A

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what a great heirloom to have been passed down through the years.

LILY_SPARK's Photo LILY_SPARK SparkPoints: (92,439)
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5/23/13 1:27 P

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If you had a lovely 5 gallon crock that you used as a kid and your grandmother used, too, you may opt for that! :)

Seriously, I'm honored that I have the tool. I'm not into saving things away. I like that it has had my hands on it (while not for 25 years) from 40+ years and you can easily double that!

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BILBY4's Photo BILBY4 SparkPoints: (45,839)
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5/23/13 1:11 P

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Food grade plastic pail also works fine. For my krauting classes I usually buy tall glass jars (hold about a quart) and the kids take them home. It's fun to be able to see what's happening, i.e. the cabbage changing colour and the fermentation bubbles rising.

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LILY_SPARK's Photo LILY_SPARK SparkPoints: (92,439)
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5/23/13 9:48 A

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I talked with my mum and she said I can use the crock I grew up using. It's like 5 gallon stoneware. It's what both of my grandmothers used (it was one of theirs but I don't know which, probably maternal side).

Here's a photo of one just like it!
www.amazon.com/dp/B002P4RISG

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CMCOLE's Photo CMCOLE Posts: 2,667
5/23/13 7:41 A

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I should try this, too.
Gotta get a good container to do it, though.
I love sauerkraut

LILY_SPARK's Photo LILY_SPARK SparkPoints: (92,439)
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5/22/13 4:51 P

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Cheers!

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BILBY4's Photo BILBY4 SparkPoints: (45,839)
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5/22/13 4:35 P

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Try it anyway. If it smells bad chuck it out. If it smells good eat it.
For the first 24 hours or so leave the jar/crock loosely covered so air can circulate. You need to get the good bacteria rocking along. After that you can put some lid on, though not tight tight, to try to keep out extraneous bugs. Once the kraut is as sour as you like it, put it in the fridge and it will keep for ages.
Good luck!
Alan

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LILY_SPARK's Photo LILY_SPARK SparkPoints: (92,439)
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5/22/13 4:20 P

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Then, I'm in trouble. The Ozarks has 100% humidity on sunny days (not every day but we run a dehumidifier in the house, struggling to keep it around 70%).



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BILBY4's Photo BILBY4 SparkPoints: (45,839)
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5/22/13 4:05 P

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Don't stress, following a standard recipe and taste it every day. Sauerkraut is a pretty easy fermentation to do in the scheme of things as long as you don't live in the tropics where mould can be a problem.

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5/22/13 4:00 P

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We used to make this when I was a kid but I never actually did it -- I think my biggest part was de-scumming the multi-gallon crock!

For some reason (probably my part as a kid), I'm a little nervous about making it for myself. Any tips? I've looked at 5 recipes and they are almost all the same thing, so it shouldn't be a big deal but I'm still feeling phobic (but want some good kraut!).

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