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TOPIC:   homemade sauerkraut 


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LILY_SPARK
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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
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5/30/13 11:19 P

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


 current weight: 146.0 
 
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LILY_SPARK
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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
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5/27/13 7:01 A

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



LILY_SPARK
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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
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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.


 current weight: 146.0 
 
211
194.75
178.5
162.25
146


LILY_SPARK
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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
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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
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5/22/13 4:51 P

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Cheers!

my SparkPage is friends-only: let's be friends!


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BILBY4
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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


 current weight: 146.0 
 
211
194.75
178.5
162.25
146


LILY_SPARK
LILY_SPARK's Photo SparkPoints: (79,760)
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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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tinyurl.com/6uvddsj

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BILBY4
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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.


 current weight: 146.0 
 
211
194.75
178.5
162.25
146


LILY_SPARK
LILY_SPARK's Photo SparkPoints: (79,760)
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Posts: 4,842
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!).

my SparkPage is friends-only: let's be friends!


Personal blog:
tinyurl.com/6uvddsj

LiveFitRevolution.org


 
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