Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi Anne, There are both a glass and plastic version. I am not sure if there is a supplier behind it in the UK, just Google I guess to see. From: [mailto: ] On Behalf Of vanadeux Sent: Friday, July 27, 2007 9:16 AM Subject: Re:Making Sauerkraut Thank you for posting the link to the perfect pickler. Is this item glass or plastic? Does it matter if it is plastic? Is there uk supplier? thank you ANNE www.the-ethos-egg-range.com www.ethoseggxactly.com/abdev The Ethos Egg Collection for Wealth -Love-and EMF Protection Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi Anne, There are both a glass and plastic version. I am not sure if there is a supplier behind it in the UK, just Google I guess to see. From: [mailto: ] On Behalf Of vanadeux Sent: Friday, July 27, 2007 9:16 AM Subject: Re:Making Sauerkraut Thank you for posting the link to the perfect pickler. Is this item glass or plastic? Does it matter if it is plastic? Is there uk supplier? thank you ANNE www.the-ethos-egg-range.com www.ethoseggxactly.com/abdev The Ethos Egg Collection for Wealth -Love-and EMF Protection Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Yep, glass is so much better for many reasons. Dottie R Re:Making Sauerkraut GAry's is glass and I think it's GREAT. Glass would be the way to go I think...Reg>> Thank you for posting the link to the perfect pickler.> > Is this item glass or plastic? Does it matter if it is plastic?> > Is there uk supplier?> > thank you> > ANNE> www.the-ethos-egg-range.com> www.ethoseggxactly.com/abdev> The Ethos Egg Collection for Wealth -Love-and EMF Protection> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Yep, glass is so much better for many reasons. Dottie R Re:Making Sauerkraut GAry's is glass and I think it's GREAT. Glass would be the way to go I think...Reg>> Thank you for posting the link to the perfect pickler.> > Is this item glass or plastic? Does it matter if it is plastic?> > Is there uk supplier?> > thank you> > ANNE> www.the-ethos-egg-range.com> www.ethoseggxactly.com/abdev> The Ethos Egg Collection for Wealth -Love-and EMF Protection> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 That’s great Anne! From: [mailto: ] On Behalf Of vanadeux Sent: Sunday, July 29, 2007 5:22 PM Subject: Re:Making Sauerkraut thanks I managed to find a company that does send to the uk.. so will be hopefully be making some pickled veges soon! anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 That’s great Anne! From: [mailto: ] On Behalf Of vanadeux Sent: Sunday, July 29, 2007 5:22 PM Subject: Re:Making Sauerkraut thanks I managed to find a company that does send to the uk.. so will be hopefully be making some pickled veges soon! anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Thanks, . hope I can find whey in health food store. I watched some videos they didn't mention about adding whey, wonder salt alone can preventing the mold happen? For the second batch, do you think I can use my first left over juice to fermenting? trying to subscribe your website, finding difficulty. Helen Jo Fahey <maryjofahey@...> wrote: Hi Helen, If you use some whey to kick-start the ferment, you will reduce your chances of mold. You will also want to use a weight to prevent the vegetable from coming in contact with air. I built a page that explains the equipment, ingredients (including whey) and the steps that I use: http://www.earthcareguide.com/ferment.html Jo making sauerkraut Posted by: " Helen Wang " dingyung49@... dingyung49 Mon Apr 14, 2008 11:45 am (PDT) Hi, I started making sauerkraut first time(Cabbage and salt). My question is do I have to worry possible mold might develop for 4-6 weeks during fermenting period. If so then do I need to discard whole cabbages not to consume??? please advice. Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 >hope I can find whey in health food store You can get whey from yogurt that says " live cultures " on the container. Dannon has one. That liquid that floats on yogurt? Its whey. You can also strain the yogurt through a towel to get whey and yogurt cheese. Kathy Re: Re:making sauerkraut Thanks, . hope I can find whey in health food store. I watched some videos they didn't mention about adding whey, wonder salt alone can preventing the mold happen? For the second batch, do you think I can use my first left over juice to fermenting? trying to subscribe your website, finding difficulty. Helen Jo Fahey <maryjofahey@...> wrote: Hi Helen, If you use some whey to kick-start the ferment, you will reduce your chances of mold. You will also want to use a weight to prevent the vegetable from coming in contact with air. I built a page that explains the equipment, ingredients (including whey) and the steps that I use: http://www.earthcareguide.com/ferment.html Jo making sauerkraut Posted by: " Helen Wang " dingyung49@... dingyung49 Mon Apr 14, 2008 11:45 am (PDT) Hi, I started making sauerkraut first time(Cabbage and salt). My question is do I have to worry possible mold might develop for 4-6 weeks during fermenting period. If so then do I need to discard whole cabbages not to consume??? please advice. Helen Quote Link to comment Share on other sites More sharing options...
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