Author Topic: 15 pounds of cabbage (Read 11414 times)

Larry Ashcraft · « **Reply #25 on:** October 22, 2008, 05:59:03 PM »

My mom is from the little town of Berthoud, Colo (that's where Labgrade and Crystal lived). Berthoud was a German settlement and mom said practically everyone had a barrel of kraut in the pantry.

She said it was a real treat to get one of the apples that were in there for flavor.

K Frame · « **Reply #26 on:** December 31, 2008, 11:28:10 PM »

And we have failure.

I lost the entire goddamned batch.

When I did the last skim it was still fermenting ever so slowly, so I cleaned everything up nice and put it back.

Or at least I thought I cleaned it up.

When I opened it last week to take some up to Mom, it had a layer of black mold on it and the top several inches of cabbage had turned into mush.

God I am so pissed.

Uncle Bubba · « **Reply #27 on:** January 01, 2009, 01:15:12 AM »

Just...damn. My mouth started watering when I read your initial post and then the rest, up to the last one, as I remembered a friend who used to make her own every year or two as a part of her pierogi-making ritual. Your tastebuds have my sympathies. Better luck with the next batch.

never_retreat · « **Reply #28 on:** January 01, 2009, 09:14:15 AM »

15 pounds of cabbage is a good start to having 15 pounds of compost. The only good use for cabbage.

K Frame · « **Reply #29 on:** January 01, 2009, 09:18:45 AM »

Quote from: never_retreat on January 01, 2009, 09:14:15 AM

15 pounds of cabbage is a good start to having 15 pounds of compost. The only good use for cabbage.

A 'tard with no taste buds.

Lovely.

RocketMan · « **Reply #30 on:** January 01, 2009, 09:29:36 AM »

That's a real bummer, Mike. Sorry to hear that.

Uncle Bubba · « **Reply #31 on:** January 01, 2009, 11:01:09 AM »

Quote from: Mike Irwin on January 01, 2009, 09:18:45 AM

Quote
15 pounds of cabbage is a good start to having 15 pounds of compost. The only good use for cabbage.

A 'tard with no taste buds.

Lovely.

Meh. The less he eats the more there is for us.

castle key · « **Reply #32 on:** January 01, 2009, 12:59:21 PM »

Quote from: JamisJockey on October 18, 2008, 10:49:00 PM

WTF does the HOA have to say about that stench?

They don't mind the 'kraut...it's Mike that's the problem!!

Actually I've had his Kraut before and it really is good.

Too bad about the disaster

lupinus · « **Reply #33 on:** January 01, 2009, 01:59:27 PM »

Sorry to hear Mike. Real krut is one of this worlds best little culinary secrets.

I've always wanted to get myself set up for making krut and other fermented items.....corned beef being one of them.

Gewehr98 · « **Reply #34 on:** January 01, 2009, 03:35:13 PM »

What's krut?

I have a couple bags of kraut in the fridge right now, but I'm interested in what Lupinus is offering...

roo_ster · « **Reply #35 on:** January 01, 2009, 03:37:19 PM »

A sad day for kraut-aficionados.

Gewehr98 · « **Reply #36 on:** January 01, 2009, 03:56:54 PM »

Damn. The thread topic was making me hungry.

I just fired up the crock pot, and started a batch of kraut w/kielbasa for later on.

I'm curious about what killed your batch, Mike.

I know I have to clean scrupulously when making batches of wine, basically to the Nth degree.

Was it just a mold spore or three that invaded when you looked in on that sauerkraut batch earlier?

seeker_two · « **Reply #37 on:** January 01, 2009, 03:58:31 PM »

What a tragedy! I'm sorry for your loss, Mike....

Save some of that top layer of mold/mush....you never know when a biological weapon will come in handy....

never_retreat · « **Reply #38 on:** January 01, 2009, 05:19:30 PM »

Quote from: Mike Irwin on January 01, 2009, 09:18:45 AM

A 'tard with no taste buds.

Lovely.

What now were calling each other names? I was merely making a gardening suggestion,

MillCreek · « **Reply #39 on:** January 01, 2009, 05:31:20 PM »

It sounds as if some rogue bacteria got into the crock and took over the fermentation. I have had that happen with a couple of batches of homebrewed beer when I borrowed an active yeast culture from another homebrewer. I only use the sealed yeast pillow packs any more.

Scout26 · « **Reply #40 on:** January 01, 2009, 05:58:16 PM »

My two best friends growing up were Korean. I remember when they came over for Corned Beef and Cabbage on St Patrick's Day.....Disappointed doesn't begin to describe it.

My SIL (BIL's wife) is Korean. She makes good kimchee......

Okay, I'll be heading over to yellow pages .com now to look for Korean Grocery Stores in the the Chicagoland area.......

lupinus · « **Reply #41 on:** January 01, 2009, 06:04:31 PM »

Quote from: Gewehr98 on January 01, 2009, 03:35:13 PM

What's krut?

I have a couple bags of kraut in the fridge right now, but I'm interested in what Lupinus is offering...

It's kraut for people with dyslexia

Scout26 · « **Reply #42 on:** January 01, 2009, 06:06:30 PM »

Hey, Bogie !!!

Let this thread be another dinner suggestion for ya !!!

thebaldguy · « **Reply #43 on:** January 01, 2009, 06:21:35 PM »

We usually buy the refrigerated plastic bags of kraut; I think it's pretty good.

I love kimchee. I've tried several brands and I pretty much like them all. I like it on the side with a good variety of ramen.

My girlfriend will eat it, but she doesn't love it as much as I do.

K Frame · « **Reply #44 on:** January 01, 2009, 08:54:30 PM »

"I've always wanted to get myself set up for making krut and other fermented items.....corned beef being one of them."

Uh... corned beef isn't fermented.

If your corned beef starts fermenting, you throw it out.

"It's kraut for people with dyslexia"

Uh... no. It's just bad spelling.

K Frame · « **Reply #45 on:** January 01, 2009, 08:58:12 PM »

"I'm curious about what killed your batch, Mike."

Uh... mold.

I asked the colony what strain it was, but they weren't interested in answering.

My guess is that I introduced something during the last skimming that I did.

MillCreek · « **Reply #46 on:** January 01, 2009, 09:25:03 PM »

This is no doubt a simple question for Mike, but when making sauerkraut, do you use any sort of starter bacteria, or is it like making wild sourdough, and you use whatever bacteria is in the air? Do you put the uncovered crock outside to inoculate? Some of the best Belgian beers are made using wild yeasts from the air in the brewhouse, and they open up louvers in the ceiling and top walls to increase the air flow during this time.

K Frame · « **Reply #47 on:** January 01, 2009, 09:30:04 PM »

No.

You use the natural bacteria, lactobacillus, and natural yeast spores that are on the cabbage already.

A head of cabbage gives you everything that you need to get the process started.

Belgian Lambic beers have one thing in common with cabbage.

Chances are that, if there are cabbage grown around the brewery, they're going to be populated with the exact same strain of wild yeast as what kicks off in the beer.

stevelyn · « **Reply #48 on:** January 02, 2009, 02:52:44 AM »

Sorry about the kraut. We always seemed to lose a batch of pickled beans and corn about every third try.

News:

Author Topic: 15 pounds of cabbage (Read 11414 times)