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Post by feather on Feb 25, 2019 19:36:11 GMT
We made some sauerkraut this fall, and we are still eating it fresh out of the refrigerator. Sometimes alone, sometimes with mashed potatoes, or potatoes and corn. It's good. All that fermented stuff is good.
I saw a colorful example of sauerkraut so I decided to make some, to eat in spring. Red cabbage and beets, salt solution, ferment, then store in quarts in the refrigerating, for fresh eating.
Red cabbage Can of sliced beets salt onion garlic
Packed in a 1 gallon jar. Top with a zip lock bag with salt solution, to hold the veggies below the liquid and to fill the top of the jar, so air doesn't start any funny business, then close the jar lid. Check it every few weeks until it is as sour as you like it. Repackage in smaller quart jars to keep in the refrigerator.
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Post by feather on Feb 26, 2019 15:31:11 GMT
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Post by feather on Mar 7, 2019 0:11:27 GMT
14 days out! I smelled it and looked at it. It smells like sauerkraut and is very red. I'm going to let it get stronger. I like a sour sauerkraut! Yum!
EDIT:Beets and red cabbage, wow, I tasted it and it is good. Not overly sour right now. DH wanted hot dogs and I asked him if he wanted the stronger white sauerkraut in the fridge or the milder red version on the counter. He smelled the white sauerkraut and he thought it was very strong. Then he smelled the red version and he opted for that. It's good! Since this one is almost done, I'll get some more ingredients to make another batch--something with mixed vegs, since it is only taking 2 weeks to start to finish.
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Post by bowdonkey on Mar 10, 2019 0:25:06 GMT
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Post by feather on Mar 10, 2019 0:29:36 GMT
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Post by feather on Mar 22, 2019 17:29:21 GMT
Having enough salt to ferment the cabbage/beets is important for fermentation. If you don't put enough salt in, you might end up growing other things that won't be good for you.
This batch ended up tasting salty. I rinsed it in clear water, twice, and the taste is good and not as salty. I don't think it will keep as well with less salt but it's refrigerated so I might get a week out of it without growing mold and unwanted bacteria.
A lot of my recipes with sauerkraut call for rinsing the sauerkraut in clear water. So I guess that's the norm, to rinse it.
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Post by Deleted on Apr 16, 2019 20:34:08 GMT
Have you found a way to make hot dogs? Or source healthy ones? Is there even such a thing in existence? My husband and 10 yo like hot dogs. I have been trying to find a healthier alternative. We buy Hebrew National. I have tried swapping to free-range organic chicken sausage, they don't like it. |
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Post by feather on Apr 16, 2019 20:40:34 GMT
Have you found a way to make hot dogs? Or source healthy ones? Is there even such a thing in existence? My husband and 10 yo like hot dogs. I have been trying to find a healthier alternative. We buy Hebrew National. I have tried swapping to free-range organic chicken sausage, they don't like it. There is a recipe out there that substitutes carrots for hotdogs, marinated and cook the carrot, serve it on a bun w/all kinds of toppings. I haven't done it yet but cabin fever or wind in her hair have done it. It will be on my list to do, once we move to whole grained hot dog buns. |
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Post by feather on Apr 16, 2019 20:42:09 GMT
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Post by Deleted on Apr 16, 2019 21:43:59 GMT
feather I'll have to check out that recipe for myself. Maybe the family will like it too. I meant more of an actual hot dog if you had found one to be good 
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Post by feather on Apr 16, 2019 21:47:42 GMT
yep  |
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Post by Deleted on Apr 17, 2019 5:23:57 GMT
Oh my! What a cutie. I'm guessing that's a Daschund pup?
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