- Thread starter
- #121
If my brother who is a snob says its good..well.....
Fermentation
- Thread starter DoctorShavegood
- Start date
Adding a little bit of dill seed to that one batch I added it to read not a mistake Not something I want in every batch, but something I will do again.
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.
shavefan
I’m not a fan
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!
...and bubbies is popular here so it is hard to find it in stock pretty often.
I would rather make my own too, but I just haven’t given it a good enough effort. I discovered kale chips, colcannon with kale, and quit trying to grow cabbage. My one try was bug infested but then it was a bad year for the garden altogether that year. The one or two batches I tried had a lot of nasty stuff on top and while I probably could have used what was below, I wanted to wait to try again when we got an air lock, or a better vessel. You’re inspiring me to try again.
The latest batch of sauerkraut, fermented approximately seven weeks. I added that pinch of red pepper, along with a pinch of fennel seed, top the standard caraway.
I like it! I might add another pinch of red pepper.
I like it! I might add another pinch of red pepper.
shavefan
I’m not a fan
Looks great @TexLaw!
I made my first ever batch as a trial a few weeks ago, just 1 head/1qt. It came out really well and tasted great. I only fermented mine for 2 weeks though. It's already gone, lol, making a another (bigger) batch this week...
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.
I made my first ever batch as a trial a few weeks ago, just 1 head/1qt. It came out really well and tasted great. I only fermented mine for 2 weeks though. It's already gone, lol, making a another (bigger) batch this week...
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 any of you blend applesauce with your kraut when you eat it? I like it like that.
Homemade of each for the win...
Homemade of each for the win...
shavefan
I’m not a fan
Yep, I spent about $30 on my fermentation kit (pounder, silicone air lids, weights) I figure I'll have that money back after my next batch.
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?
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.
I forgot - you do not eat the fleshy part, only the rind.
Earthy, salty, and a little sweet. They have a little umami funkiness to them, but not much.
To answer your other question. I believe that they are cured because they are packed in salt.
Serious Eats has a good article on preserved lemons.
Why Preserved Lemons Belong on Your Shelf
shavefan
I’m not a fan
Saw this in the market this morning...
$8 for 25oz!
So there must be some expensive ingredients, surely. Let's take a look...
Cabbage, water, salt. Sounds familiar...
^This batch is still "cooking", total cost to me? About $1.70 for roughly 76oz (or $0.56 for 25oz)
Eight bucks and zero calories, I would expect at least a few caraway seeds.
