tag:blogger.com,1999:blog-21022931.post2678895080466041638..comments2024-03-05T12:31:16.066-05:00Comments on Mother's Kitchen: Make your own sauerkrautCynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-21022931.post-53213531889178344622021-08-25T01:10:19.815-04:002021-08-25T01:10:19.815-04:00I live in Appalachia and can confirm, beyond a sha...I live in Appalachia and can confirm, beyond a shadow of doubt, that females who are menstruating should NEVER handle kraut from the beginning until it is finished fermenting. It will indeed go bad, becomes very slimy and rancid all the way through the crock. That part of our heritage is very much true. It's been experienced on a few occasions when someone who doesnt know better sneaks into the crock for a taste and spoils the batch. Anonymoushttps://www.blogger.com/profile/00992387535576871445noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-16387098172135155792020-11-04T14:50:45.557-05:002020-11-04T14:50:45.557-05:00Nice instruction. Have you tried doing sauerkraut ...Nice instruction. Have you tried doing sauerkraut in an oak barrel or bucket? I found old German books about this tradition. Some information and recipe of <a href="https://hoohla.cooking/what-is-homemade-sauerkraut" rel="nofollow">Sauerkraut in Oak bucket</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-37502768004660195192014-09-06T12:54:34.969-04:002014-09-06T12:54:34.969-04:00My family have always added medium hot peppers to ...My family have always added medium hot peppers to the cabbage and salt.The addition does not add heat to the kraut but imparts a wonderful flavor.As an experiment I added jalapeno pepper to a small batch of kraut a few years back. I can honestly say it was some of the best kraut I ever made. My great uncle who taught me how to make kraut swears he does not care for hot peppers but told me the jalapeno kraut was the best he had ever tasted.It was given to him by accident1wisemanhttps://www.blogger.com/profile/17205904735262531964noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-71108514979504878332013-09-10T21:46:26.458-04:002013-09-10T21:46:26.458-04:00My mommy always said a girl on their period couldn...My mommy always said a girl on their period couldn't make kraut it would go bad every time........and I'm from my lol.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-59724249077131292352012-09-16T07:07:06.517-04:002012-09-16T07:07:06.517-04:00@Artful, yes, that is what I would do. Just rinse...@Artful, yes, that is what I would do. Just rinse it before you cook with it to remove excess salt.<br />Cynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-39634462371283185002012-09-15T20:32:22.789-04:002012-09-15T20:32:22.789-04:00Hey there - I think that I (my fault, not a recipe...Hey there - I think that I (my fault, not a recipe's) oversalted a batch of kraut before. It still fermented - any tips on this? Just soak it well before use to remove extra salt?Anonymoushttps://www.blogger.com/profile/10207346299129996890noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-84913754779688964592012-08-10T17:02:00.862-04:002012-08-10T17:02:00.862-04:00I remember hearing that myth about not making when...I remember hearing that myth about not making when menstruating while I was living in Boone nc.. In a little valley of farms that grew huge cabbage.<br />Heard it straight from an old timer.. Never found out if it was true but it was commonly believedAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-68480215113277802292012-03-11T14:17:01.041-04:002012-03-11T14:17:01.041-04:00OK - success after 4-5 weeks! My batch of green k...OK - success after 4-5 weeks! My batch of green kraut is tangy and salty and I've transferred it and refrigerated most of it (some goes into tonight's dinner).<br /><br />It is quite salty, but washing/soaking a sample helped. Perhaps I oversalted it?<br /><br />Side note - I saw The Brinery selling a red cabbage/beet/ginger kraut at Detroit's Eastern Market, and since I had all of those at home (and not much, just enough to fill a 16 oz jar), I shredded and salted them and packed them into the 16 oz jar with a weight etc. I don't know what the Brinery's ratios are, mine were probably 65 cabbage 30 beet 5 ginger. Three weeks later this little jar is tangy and very tasty - into the fridge for later as well. Yay, fermentation!<br /><br />MarlaMarlanoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-35314356498001014322012-03-05T18:16:33.079-05:002012-03-05T18:16:33.079-05:00Marla, I'd let it go until it is sour enough f...Marla, I'd let it go until it is sour enough for your taste or it stops fermenting....you can check and see if it is done by tapping the side of your container. If it bubbles, it is still going.Cynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-68527384981252220192012-03-05T17:17:57.140-05:002012-03-05T17:17:57.140-05:00So... I put my first batch of plain green cabbage...So... I put my first batch of plain green cabbage kraut in a crock on Feb 11. Right now it smells like sauerkraut, not at all like it is foul or spoiled, but isn't particularly tangy. Salty, though.<br /><br />Does this seem normal and should I wait it out and keep tasting? I do love the sour taste.<br /><br />I also have a small crock of red cabbage/beet/ginger kraut going, inspired by the Brinery's. That seems to be moving fast but is not done yet - looking forward to trying it.<br /><br />Thanks!<br /><br />MarlaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-80925544666696607662012-02-10T11:07:08.385-05:002012-02-10T11:07:08.385-05:00I have never made kimchi, but I bet it would smell...I have never made kimchi, but I bet it would smell bad due to the fish sauce. Kraut, however, doesn't smell at all. It does tend to give off a smell when you cook it, however.Cynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-90793694590618592742012-02-10T10:57:50.474-05:002012-02-10T10:57:50.474-05:00Awesome - I just came over from Chowhound, and thi...Awesome - I just came over from Chowhound, and this is very helpful.<br /><br />Question - does it produce an odor that would be unpleasant inside a home? I also want to make kimchi, and fear that will be stinky, but am not sure about un-garliced veggies like these.<br /><br />Thanks!Marlanoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-39846307431850137022011-10-28T20:26:04.110-04:002011-10-28T20:26:04.110-04:00Thanks for the recipe. My grandparents used to ma...Thanks for the recipe. My grandparents used to make sauerkrat in a crock which they kept in the "cellar". I make a Sweet Sauerkraut by draining the kraut and then cooking on the stovetop for about an hour with a few other ingredients. Going to give your homemade recipe a try - one of these days!Gracious Salt https://www.blogger.com/profile/02485074549072805410noreply@blogger.com