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Old 08-10-2016, 09:37 PM
sher sher is offline
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Default sauerkraut

picked my cabbage and have a bucket of sauerkraut started. made it for the first time last year and it turned out great and so easy.
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Old 08-18-2017, 04:55 PM
papa bear papa bear is offline
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my mom gave me a crock. I have never had sauerkraut. I was wondering if I would like it. hate to make that much if I didn't
any suggestions will be appreciated
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Old 08-20-2017, 05:54 PM
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MotherCharlotte MotherCharlotte is offline
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I've been meaning to make my own sauerkraut for a long time. It's expensive to buy at the store. But I'm a bit nervous. I've never made any fermented vegetables before.
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Old 08-27-2017, 10:27 PM
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backlash Male backlash is offline
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It has to be one of the easiest things to make.
Need 2 things.
Cabbage and pickling salt.
People add more I know but it is good with just that.
The longer you let it sit the sourer it gets.
Try a small batch in a quart jar and see how it goes.
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Old 08-28-2017, 06:16 AM
Doninalaska Doninalaska is offline
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We used to make it in a crock, but for the last 15 years or so we make it in jars. We used 1/2 gallon jars when the children were still home, but now we make it in quarts. We just ferment it until it gets as sour as we want it, then can it to stop the process. Of course, that kills the probiotics in it as well, but we still like it. Some folks here make it in a crock, then transfer it to quart freezer containers and freeze it to stop the ferment. We found managing the crock for long-term storage a bit of a nuisance--all that skimming and such. Fermenting is fairly easy, though, just follow one of the recipes and adjust it for volume.
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Old 08-28-2017, 06:42 AM
doc doc is offline
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Ma is Sicilian; Pa Volga Deutsch. Ma would try to cook German, but somehow sauerkraut seasoned with all that garlic & oregano didn't seem quite right.

Rotted cabbage, except for Vit C, isn't very nutritious:

http://nutritiondata.self.com/facts/...roducts/2614/2

Can it be worth the effort just to taste some acid?
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Old 08-28-2017, 09:40 PM
MtnManJim Male MtnManJim is offline
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Quote:
Originally Posted by doc View Post
Ma is Sicilian; Pa Volga Deutsch. Ma would try to cook German, but somehow sauerkraut seasoned with all that garlic & oregano didn't seem quite right.

Rotted cabbage, except for Vit C, isn't very nutritious:

http://nutritiondata.self.com/facts/...roducts/2614/2

Can it be worth the effort just to taste some acid?
Plus, I think a cup of it has about a 2-day supply of vitamin K, doesn't it doc?
My wife loves the stuff, but it sure messes up her warfarin levels.
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Old 08-29-2017, 03:10 AM
Kachad Male Kachad is offline
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I can't make kraut for the life of me. Kimchi though. ...
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Old 08-29-2017, 04:15 PM
doc doc is offline
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Quote:
Originally Posted by MtnManJim View Post
Plus, I think a cup of it has about a 2-day supply of vitamin K, doesn't it doc?
My wife loves the stuff, but it sure messes up her warfarin levels.
Yes, it's also hi in Vit K, which nobody needs because our bowel bacteria supply it for us-- but that extra in the diet does screw up things for those on warfarin.

If the wife really likes kraut a lot, she could take a set amount every day and her warfarin dose adjusted to compensate -- she just has to be consistent with the extra Vit k.
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Old 08-30-2017, 12:22 AM
MtnManJim Male MtnManJim is offline
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Thanks doc.
Yeah, that's what our own doctors tells us about vitamin K and warfarin - consistency.
My wife's been on warfarin for about a year now. She bought herself a book that lists vitamin K levels in most common foods. Sauerkraut is one of the foods she's had to learn to take it easy with.
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