Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 On Thu, 8 Aug 2002 23:09:17 EDT, you wrote: >I had my friend get some saurkraut from Bread and Circus (Whole Foods chain) >as part of an acne treatment. It doesn't say that it is pasteurized or >cooked, but it also doesn't say that it is " raw. " Is there any chance it >might be pasteurized without saying so, or shoudl I assume it is raw if it >says neither? If it is in a tightly sealed g;ass jar, with a discernable 'pop' when you finally force the lid open, my bet it is canned and therefore pasteurized. i can't imagine how they could do that without the heat. I am just guessing though. I've been unable to find and fresh, raw around here. Our first batch is on the counter fermenting. My wife got the bug yesterday afternoon. Two head of cabbage, the NT cookbook and a German heritage. A report will be forthcoming after the first taste. Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 I asked a friend to answer your question. I am forwarding the answer. All of the kraut does need to be submerged. Hope Tell him to get a field stone or something for a weight. Get a plate wood (oak) or porcelain plate that covers the top area as much as possible. Get a linen cloth Sterilize all ot that. Put the linen cloth on top Then the plate (the linen cloth fills the sides because the plate will like not be a perfect fit) Put the stone on top Let it sit The watrer will rise to the top soon after Scum will form after a day ot two skim it off keep the whole thing at a temp of at 70 - 75 deg F i.e not too cold, it is not very condusive for fermetation. Did he add pickling salt to the water? He should have layered it Shredded cabbage, then a bit of salt, then cabbage, etc ----- Original Message ----- From: ChrisMasterjohn@... Sent: Friday, October 11, 2002 11:24 PM Subject: saurkraut Hi folks, I'm sure this has been discussed here, and I did a search for saurkraut to try to look for the relevant posts, but I couldn't find them, so sorry if this is a repeat discussion. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 Dear I received one more message from my friend, which I thought I would pass along. He has made sauerkraut for many years with a great deal of success in the traditional European way. Although methods of production may vary from book to book or from person to person, I know this is a surefire way to make great kraut. Let me know how everything works out. Hope I wrote this sauerkraut thing up in more detail. on may like to have it as a guide. Required: 5 lbs cabbage (should fit into a 1 gal. container) 2 oz pickling salt (no additives) Container stone crock or glass jar (sterilize) (A 5 gal. crock is ideal, will hold about 25 lbs cabbage. That is what I used) Cloth to cover kraut (sterilize) Plate to go over cloth (sterilize) Weight to go on top of plate (sterilize) (Sterilize as required with boiling water or steam) Method: Remove outer leaves and shred the cabbage (discard the core). Pack a layer of cabbage down in the crock pot and sprinkle some salt on it. Add another layer of cabbage, followed by sprinkling of salt, Tamp it down to remove trapped air. Use an implement for this - I used my fists. Continue this way until the crock pot is full and all cabbage and salt is used. Cover the cabbage in the crock pot or glass jar with a sterile cloth. Place a plate on top of the cloth. The cloth acts like a filler between plate edge and side of the crock pot. This will ensure that all of the cabbage is kept below the liquid surface. Add a heavy weight on top (field stone, glass jar filled with water, or something else) It is important that all the cabbage is kept below the liquid surface. Keep at a fairly constant temperature. About 70-72 deg.F is best. (some say 68-72 deg, others say 70-75 deg is best) Cooler temperatures slow or prevent fermentation, higher temp. promote spoilage. The salt draws water from the cabbage. Water will rise to the surface by the dual action of the salt and the weight on top. Scum will form on top. Remove it every day to prevent mold. To do this take off weight, plate and cloth. Sterilize weight, plate and cloth before replacing them. Fermentation should be complete in about 2 weeks. You will notice that action has stopped, no more scum is forming. Pack kraut and liquid into airtight glass containers and keep cool. ----- Original Message ----- From: ChrisMasterjohn@... Sent: Saturday, October 12, 2002 12:14 AM Subject: Re: saurkraut also, my saurkraut is currently in two 16 oz jars, which is all I really had, and I don't have a plate or anything that could fit in them. geez, i hope it's ok! chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
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