Wednesday, January 29, 2014

Sauerkraut. 1.29.14

I need to do some fine tuning but so far looking good.

This time they are topped with a water-filled plastic bag, to keep the shredded cabbage under the fluid level.  The lids are loose to allow for gas escape.

Might still be too salty.  Next time cut back by 1/3.

Using a mandolin made for much finer kraut (green).  But the risk of sliced knuckles is very very high.  Try food processor or get a better mandolin.  This one has a handle to hold the vegetable to be sliced, but kraut is too floppy.  It would work better with a tomato. 

Home fermentation must count as a type of gardening.  I am growing beneficial bacteria.

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