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If my brother who is a snob says its good..well.....sounds good.
If my brother who is a snob says its good..well.....sounds good.
I like to add a few crushed juniper berries, a touch of carraway seeds, celery seeds and a clove of garlic.
Here are three refrigerated jarred kraut products with zero preservatives, full of probiotics, produced at low enough temperatures so as to not kill the probiotics.
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Here are three refrigerated jarred kraut products with zero preservatives, full of probiotics, produced at low enough temperatures so as to not kill the probiotics.
I enjoy a few red pepper flakes in my homemade kraut.
That's good to know. I'm glad to e someone doing that. It's so dadgum easy to make it at home, though, that I doubt I'll buy sauerkraut anytime soon (especially the Bubbies--pricey!)
I'll have to give that a whirl with my next batch!
On a side note, sauerkraut in the store is $4-$6 for 24oz. A head of cabbage is about 79 cents right now. Save a bunch of money and tastes better to boot, win-win.
That's very true. You can find cheaper, even much cheaper, but it does not compare in any manner but volume. Comparing apples to apples, I roughly figure that I save about $5 every time I start into a quart jar from a batch.
I spent some decent money on a proper crock, shredder, and pounder (none of which are required, but all of which make life a lot easier), and I've more than made my money back.
Do preserved lemons ferment or just cure in salt brine. I have had preserved lemons in Morocco and would like try making my own.I got inspired and and made a few things today.
One small batch of sauerkraut.
Carolina style fermented coleslaw.
Two types of brussel sprouts, one with pickling spices, and one with a little red pepper and shallots.
Preserved lemons.
If all goes according to plan, I'll take some of the liquid from the sauerkraut and use it as a little insurance to make sure I get some carrots and green beans fermentation in a few weeks.
Preserved lemons? What did they taste like?Do preserved lemons ferment or just cure in salt brine. I have had preserved lemons in Morocco and would like try making my own.
Texture is soft as opposed to raw, salty but a bit sweet as in a Mayer lemon. The ones I have had were used like a mild seasoning or component in a dish rather than a condiment.Preserved lemons? What did they taste like?
Earthy, salty, and a little sweet. They have a little umami funkiness to them, but not much.Preserved lemons? What did they taste like?
That's very true. You can find cheaper, even much cheaper, but it does not compare in any manner but volume. Comparing apples to apples, I roughly figure that I save about $5 every time I start into a quart jar from a batch.
I spent some decent money on a proper crock, shredder, and pounder (none of which are required, but all of which make life a lot easier), and I've more than made my money back.