shavefan
I’m not a fan
Eight bucks and zero calories, I would expect at least a few caraway seeds.
Lol, right?
At least the artisan well water is "Non-GMO"
Eight bucks and zero calories, I would expect at least a few caraway seeds.
Do give it a try. It's too easy. I just started another batch a few days ago.
If you want to be more precise, weigh the cabbage (after coring and shredding) and add 2% of it's weight in salt. I mix that with about 2 teaspoons of whole caraway seed per head of cabbage, but that's purely a matter of taste. If I'm using my crock, I pound the cabbage into the crock, a handful or so of cabbage and some of the salt at a time. Otherwise, I just mix it all up in a bowl and "massage" the mix (squeezing it to bust up the cell walls) and put it in the jar I'm using. Usually, I cover it all with one or more pieces of one of the outer leaves, cut or torn to fit the vessel. If your cabbage is fairly fresh, you shouldn't need to add more water. Just go back after a couple of hours and mash everything down. The brine should rise over the level of the cabbage. I do use an airlock with my jar. My crock has a lip that holds water and works as an airlock.
How long do you usually ferment it for?
Explain.
Explain.
That is a staple food for them! Goes with any meal. And you can prepare it as different dishes. Soups, kimchi cakes (like pancakes) and the list goes on.Kimchi was the first thing that came to mind! I have never made it myself, but the Korean couple who run my laundry do.
Hi! I don't check in to B&B often, but came across this thread the other day while looking for info on fruitcake.
I recently started a SCOBY from a store bought bottle of kombucha. Bottled my second batch yesterday with a bit of mango nectar.
Also, happened to have a fresh pineapple sitting on the counter, so I stopped by and picked up another and some piloncillo. Now I'm two days in to a batch of Tepache. Peel and core of two pineapples, two 8oz packages of piloncillo, two cinnamon sticks, two cloves and one chili pequin mixed in a gallon of water. It started slow, but now it's bubbling nicely. I plan to stir it and taste it every day until it tastes right, whatever that is. 3-5 days is my guess.
Today I started my first batch of sauerkraut. We'll see how that goes. Put it in a dark closet, next to the two gallons of JAOM that I have going.
So i stirred it and tasted it again today. It had gone from a sugary pineapple taste to having a bit of sourness. I want it to be fairly sweet so I went ahead and bottled a 6 pack. I plan to give them a day to carb and then bottle pasteurize. The rest went in a Mason jar in the fridge. I think it's good. Worth the expirament.