mischief
16-01-2010, 08:18 PM
I have been going through a learning curve on preserving foods.
This is one New thing I am trying out.
My first attempt is with Sauerkraut made from cabbages out of the garden this year.
I bought a couple of sauerkraut pots and a shredder along with the how to booklet.
Basically you go out to the garden, cut your cabbage, or in my case all four of them seeing as they were so small, I grew small to medium types because there is just the two of us not reckoning on learning about sauerkraut.)
Dont wash them(I did, they really needed the snail poo washed off).
Cut a cross through the stalky end at the bottom of the cabbage.
Shred the cabbage with the special shredder or as finely as you can possibly get it.
Sprinkle a teaspoon per pound of cabbage and mix thoroughly.
Put in the crock a layer at a time firmly pressing down to help the cabbage release the juice thats in it.
Apparently the finer you can get it the better, if its abit coarse then you may need to crunch it up abit with a potato masher or your fist.
I put a sprinkle of caraway seeds in after each layer.
when all the cabbage is in the crock press down to make sure all the air is out,
put a couple of cabbage leaves over the top, press down, put the weight ontop of the whole leaves so everything is underneath the liquid.
Put some water in the lip of the crock and put the lid on.
Leave for two to three weeks with out opening up.
Make sure that the water gutter always has water in it so that it forms a seal stopping air and bacteria from getting in....
Thats where I am at with it at the moment....
I'll come back in 2-3 weeks and tell you how it tastes.
This is one New thing I am trying out.
My first attempt is with Sauerkraut made from cabbages out of the garden this year.
I bought a couple of sauerkraut pots and a shredder along with the how to booklet.
Basically you go out to the garden, cut your cabbage, or in my case all four of them seeing as they were so small, I grew small to medium types because there is just the two of us not reckoning on learning about sauerkraut.)
Dont wash them(I did, they really needed the snail poo washed off).
Cut a cross through the stalky end at the bottom of the cabbage.
Shred the cabbage with the special shredder or as finely as you can possibly get it.
Sprinkle a teaspoon per pound of cabbage and mix thoroughly.
Put in the crock a layer at a time firmly pressing down to help the cabbage release the juice thats in it.
Apparently the finer you can get it the better, if its abit coarse then you may need to crunch it up abit with a potato masher or your fist.
I put a sprinkle of caraway seeds in after each layer.
when all the cabbage is in the crock press down to make sure all the air is out,
put a couple of cabbage leaves over the top, press down, put the weight ontop of the whole leaves so everything is underneath the liquid.
Put some water in the lip of the crock and put the lid on.
Leave for two to three weeks with out opening up.
Make sure that the water gutter always has water in it so that it forms a seal stopping air and bacteria from getting in....
Thats where I am at with it at the moment....
I'll come back in 2-3 weeks and tell you how it tastes.