Armed Polite Society
Main Forums => The Roundtable => Topic started by: K Frame on October 18, 2008, 06:53:07 PM
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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.
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Is home made stuff massively better than the stuff in jars? The jarred stuff is absolutely vile to me.
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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.
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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.
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15 pounds of cabbage
In the Matanuska Valley of Alaska, that's about 1/4 of one cabbage :laugh:
Alaskans know all about sauerkraut ;)
(what else would you do with it - that's a lot of cole slaw)
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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?
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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.
In the Matanuska Valley of Alaska, that's about 1/4 of one cabbage
Actually closer to 1/3 or half.
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Well, it was either sauerkraut or kimchi. Both are equally good.
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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...
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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?
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WTF does the HOA have to say about that stench?
=D
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. :lol:
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We have ignition...
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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!
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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 ... =|
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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.
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I HATE kimchee, along with most other Korean foods.
Some store-bought krauts are OK. Most are not.
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I'd like to try kimchee some day. It sounds interesting.
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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. =(
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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.
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What exactly does kimchee taste like?
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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.
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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.
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.
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.
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What if I got it from an oriental foods store?
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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 . . . .
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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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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.
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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.
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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.
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15 pounds of cabbage is a good start to having 15 pounds of compost. The only good use for cabbage.
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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.
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That's a real bummer, Mike. Sorry to hear that.
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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.
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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
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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.
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What's krut?
I have a couple bags of kraut in the fridge right now, but I'm interested in what Lupinus is offering... =D
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A sad day for kraut-aficionados.
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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?
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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.... ;)
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A 'tard with no taste buds.
Lovely.
What now were calling each other names? I was merely making a gardening suggestion,
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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.
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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.......
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What's krut?
I have a couple bags of kraut in the fridge right now, but I'm interested in what Lupinus is offering... =D
It's kraut for people with dyslexia
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Hey, Bogie !!!
Let this thread be another dinner suggestion for ya !!!
=D ;/
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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.
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"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.
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"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.
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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.
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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.
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Sorry about the kraut. We always seemed to lose a batch of pickled beans and corn about every third try.