Author Topic: 15 pounds of cabbage (Read 11416 times)

K Frame · « **on:** October 18, 2008, 06:53:07 PM »

have started their magical journey into home made sauerkraut.

If it's even half as good as last year's batch, it's going to be killer.

41magsnub · « **Reply #1 on:** October 18, 2008, 07:36:52 PM »

Is home made stuff massively better than the stuff in jars? The jarred stuff is absolutely vile to me.

French G. · « **Reply #2 on:** October 18, 2008, 07:40:24 PM »

I wish I was you. In my desire to use no chemicals on my large cabbage patch I created cutworm paradise. I have a few heads for eating and gave a few away, but the saurkraut operation is suspended until next year. Good thing too, no more canning jar space left in he house.

Daniel964 · « **Reply #3 on:** October 18, 2008, 08:25:24 PM »

Quote from: 41magsnub on October 18, 2008, 07:36:52 PM

Is home made stuff massively better than the stuff in jars? The jarred stuff is absolutely vile to me.

Picture this. Brown some pork spareribs in the bottom of a pressure cooker with a little Extra Virgin Olive Oil. When browned add Home Made sauerkraut on it. Place lid on pressure cooker and cook about 15 minutes. Remove from stove. Add sides of your choice and eat. MMMMMMMM GOOD.

Tallpine · « **Reply #4 on:** October 18, 2008, 10:11:26 PM »

Quote

15 pounds of cabbage

In the Matanuska Valley of Alaska, that's about 1/4 of one cabbage

Alaskans know all about sauerkraut

(what else would you do with it - that's a lot of cole slaw)

Jamisjockey · « **Reply #5 on:** October 18, 2008, 10:49:00 PM »

Quote from: Mike Irwin on October 18, 2008, 06:53:07 PM

have started their magical journey into home made sauerkraut.

If it's even half as good as last year's batch, it's going to be killer.

WTF does the HOA have to say about that stench?

stevelyn · « **Reply #6 on:** October 18, 2008, 11:27:47 PM »

Quote from: Mike Irwin on October 18, 2008, 06:53:07 PM

have started their magical journey into home made sauerkraut.

If it's even half as good as last year's batch, it's going to be killer.

There are only two kinds of sauerkraut that's worth eating, homemade and some of the stuff imported from Europe. I discovered Zergut recently with roast pork loin.

Quote

In the Matanuska Valley of Alaska, that's about 1/4 of one cabbage

Actually closer to 1/3 or half.

Gowen · « **Reply #7 on:** October 18, 2008, 11:58:41 PM »

Well, it was either sauerkraut or kimchi. Both are equally good.

Gewehr98 · « **Reply #8 on:** October 19, 2008, 12:08:00 AM »

Thanks.

I just went shopping today, and had forgotten to pick up more brats and sauerkraut.

Looks like I'm going back to the store tomorrow...

K Frame · « **Reply #9 on:** October 19, 2008, 01:00:23 AM »

Quote from: 41magsnub on October 18, 2008, 07:36:52 PM

Is home made stuff massively better than the stuff in jars? The jarred stuff is absolutely vile to me.

Do you think I'd be going to the hassle if it wasn't?

Silver Bullet · « **Reply #10 on:** October 19, 2008, 02:24:20 AM »

Quote

WTF does the HOA have to say about that stench?

When I was a kid, my mother never cooked cabbage. Except ... for one time when my mother invited home some woman she worked with, and her two kids. I had never smelled cooked cabbage before, and I didn't realize that's what I was smelling. I just kept wondering what was wrong with these people I'd never seen before. They probably wondered the same about me.

K Frame · « **Reply #11 on:** October 19, 2008, 10:01:36 AM »

We have ignition...

Werewolf · « **Reply #12 on:** October 19, 2008, 10:29:59 AM »

Quote from: Mike Irwin on October 18, 2008, 06:53:07 PM

have started their magical journey into home made sauerkraut.

If it's even half as good as last year's batch, it's going to be killer.

Ever thought about trying to make a batch of Kimchee? Ummmm - ummmmm - GOOD!

Tallpine · « **Reply #13 on:** October 19, 2008, 12:30:00 PM »

Quote from: stevelyn on October 18, 2008, 11:27:47 PM

Quote
In the Matanuska Valley of Alaska, that's about 1/4 of one cabbage

Actually closer to 1/3 or half.

I was thinking of the prize-winning 60 pounders at the fair. The average would be a bit smaller.

One time I got to climb up in the DC-3 at the fairgrounds in Palmer. :) They probably don't let you do that anymore. OTOH, they probably didn't let you do that back then - I might have been with a pilot friend that knew the people at the restoration facility. It's been 30 years ...

freedom lover · « **Reply #14 on:** October 19, 2008, 12:56:53 PM »

I don't mind the store bought 'kraut. Two pound plastic bags are only $1.39. The only cheaper way to get extra fiber in your diet is to buy either dried beans or whole cabbage.

K Frame · « **Reply #15 on:** October 19, 2008, 03:00:03 PM »

I HATE kimchee, along with most other Korean foods.

Some store-bought krauts are OK. Most are not.

freedom lover · « **Reply #16 on:** October 19, 2008, 08:54:34 PM »

I'd like to try kimchee some day. It sounds interesting.

Gewehr98 · « **Reply #17 on:** October 19, 2008, 09:12:14 PM »

From my days in Osan and vicinity, I've learned the thing about kimchee is...

When it's good, it's really good.

When it's bad, it's really bad.

There's no in-between.

41magsnub · « **Reply #18 on:** October 19, 2008, 09:19:21 PM »

The one time I ate kimchee it was completely awesome. It was in a little Korean restaurant run by real Koreans in the little town outside of Ft. Riley. It definitely seemed like the kind of thing that would be either really good or really horrific and I have been scared to test my luck since.

freedom lover · « **Reply #19 on:** October 19, 2008, 10:34:48 PM »

What exactly does kimchee taste like?

Ben · « **Reply #20 on:** October 19, 2008, 10:49:31 PM »

Quote

have started their magical journey into home made sauerkraut.

Now I can't wait for Christmas Eve and Ma's bread, homemade sauerkraut, and ham.

stevelyn · « **Reply #21 on:** October 19, 2008, 11:39:01 PM »

Quote from: Tallpine on October 19, 2008, 12:30:00 PM

Actually closer to 1/3 or half.

I was thinking of the prize-winning 60 pounders at the fair. The average would be a bit smaller.

One time I got to climb up in the DC-3 at the fairgrounds in Palmer. :) They probably don't let you do that anymore. OTOH, they probably didn't let you do that back then - I might have been with a pilot friend that knew the people at the restoration facility. It's been 30 years ...

In all the years I've lived up here I've yet to go to the fair in Palmer. I've always gone to Tanana Valley fair in Fairbanks.

Quote

From my days in Osan and vicinity, I've learned the thing about kimchee is...

I went on a few thunder runs with my platoon up at Osan and vicinity back in the day when I was at Cp Humphreys.

Quote

I'd like to try kimchee some day. It sounds interesting.

Make sure you get it from a Korean restaurant or someone who knows how to make it. Don't waste your time with commercial made stuff available in a supermarket.

freedom lover · « **Reply #22 on:** October 20, 2008, 06:08:59 PM »

What if I got it from an oriental foods store?

HankB · « **Reply #23 on:** October 21, 2008, 07:19:00 PM »

Homemade sauerkraut has got to be one of the easiest delicacies to make . . . only two ingredients (properly shredded cabbage and canning salt) and a bit of patience while it ferments.

When I was a kid, our family used to make it in an old wooden pickle barrel, 100 lbs at a crack.

Mmmmmm . . . .

stevelyn · « **Reply #24 on:** October 22, 2008, 07:13:35 AM »

Quote from: freedom lover on October 20, 2008, 06:08:59 PM

What if I got it from an oriental foods store?

It'd be okay, better than the mass produced stuff. The reason I recommended a restaurant was because they usually make it fresh on the premises.

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Author Topic: 15 pounds of cabbage (Read 11416 times)