Preparedness Advice Blog
Tag Archives: sauerkraut
After three weeks in the bucket, I opened the sauerkraut I have been making. See the links http://bit.ly/KBjNeZ and http://bit.ly/On0ADL for information on how I made it. The first thing you have to do is remove the scum or as some people call it bloom from the surface of the water. This looks like mold but since it forms on top of the water, it won’t hurt you. I used a ladle to skim it from the surface. Next, I remove the plate and exposed the sauerkraut. After a taste test, I decided it was ready.
The next step is to can the sauerkraut in mason jars. …Read More...
My batch of sauerkraut is 16 days old today so I decided to sample it. First, I used a soup ladle to remove the scum or mold from the surface of the liquid. This is why you want your liquid to cover the plate by an inch or so. See the following link from two weeks ago when I started the batch http://bit.ly/KvW1Wt. After removing the scum I lifted the plate out and taste tested the sauerkraut. It needs to sit for a few more days the taste is not quite, where I want it. I put the plate back in place and added enough water to cover it. …Read More...
I spent this afternoon making sauerkraut. First off forget the sauerkraut you buy in the stores it is barely in the same family. It is delicious and does not have the acid taste of store bought. It is simple to make and a great way to preserve cabbage.
All it takes is a food grade plastic bucket (you can also use glass or crocks) cabbage and iodine free salt. You can’t use metal containers of any kind. Cut the cabbage into quarters and remove the stem. Slice the cabbage is approximately 1/8 inch thick slices. Place the cabbage in the bucket, every few inches add a little salt and toss the cabbage like you would a salad.…