sauerkraut

[Guest guest]

Hi Ellen,

I've never had a batch of sauerkraut come out the same way twice and I have an

old recipe I tore out of a magazine years ago that actually says at the bottom

of the article, " if you want consistancy in your sauerkraut, buy commercial

made. " So, if it tastes good, eat it! )

Everytime I make a batch of sauerkraut it comes out different so I am

not sure if it is okay.

This time it brewed for about a week and after being refrigerated it

tastes fermented with a " bite " to it. Is this still okay?

Thanks and Happiness,

Ellen " -)

[Guest guest]

Yep... I've thrown away a few batches in the past, but now, if

there's a question, I'll eat a couple of tablespoons, and if I don't

get sick, then I'll go ahead and eat all 3 quarts. I haven't gotten

sick yet!

I keep my house around 72, and usually cure each batch for 6 days.

Doug

>

> Everytime I make a batch of sauerkraut it comes out different so

I am

> not sure if it is okay.

> This time it brewed for about a week and after being refrigerated

it

> tastes fermented with a " bite " to it. Is this still okay?

> Thanks and Happiness,

> Ellen " -)

>

>

>

>

[Guest guest]

>

> Everytime I make a batch of sauerkraut it comes out different so I am

> not sure if it is okay.

> This time it brewed for about a week and after being refrigerated it

> tastes fermented with a " bite " to it. Is this still okay?

==>Ellen, yes, I'm sure it is fine. Sauerkraut should have a bite to it.

Bee

[Guest guest]

Thanks for all your replies about sauerkraut. I will eat it and maybe

this is the best batch so far.

Happiness to you all, Ellen " -)

>

> ==>Ellen, yes, I'm sure it is fine. Sauerkraut should have a bite to

it.

>

> Bee

>

[Guest guest]

Saurkraut takes 6 weeks to finish, not 1 week. 3 T sea salt to 5 lb cabbage. I

wonder if that is why your saurkraut is odd. Helen

[ ] Re: sauerkraut

Thanks for all your replies about sauerkraut. I will eat it and maybe

this is the best batch so far.

Happiness to you all, Ellen " -)

>

> ==>Ellen, yes, I'm sure it is fine. Sauerkraut should have a bite to

it.

>

> Bee

>

[Guest guest]

It CAN take 6 weeks. It all depends on temperature. 6-7 days is

usually ideal from what I've read, if the temperature range is 68-72 or

so. In the summer, if the temp in the room is 75 or more, it can take

as few as 3-4 days. In the old days of Europe, people would fill huge

oak barrels with brine water and whole heads of cabbage in their

cellars, and just grab a head whenever they needed one during the

winter.

>

> Saurkraut takes 6 weeks to finish, not 1 week. 3 T sea salt to 5 lb

cabbage. I wonder if that is why your saurkraut is odd. Helen

[Guest guest]

Helen,

it is not true that sauerkraut takes 6 weeks to finish. My dad makes a

whole barrel of sauerkraut in the fall and it takes about 10-14 days

until fermentation stops. After that, it is ready.

Ellie

>

> Saurkraut takes 6 weeks to finish, not 1 week. 3 T sea salt to 5 lb

cabbage. I wonder if that is why your saurkraut is odd. Helen

> [ ] Re: sauerkraut

>

>

>

[Guest guest]

I posted my instuctions a day or two ago which are also no salt, so no need to go searching on another list.  However, I should add that you can save some of the juices from this to use as a starter for anything else you might want to ferment where you would normally use whey.MOn Feb 24, 2008, at 7:54 PM, ChrissieGirl wrote:If anyone can join and/or access the files on the DNT list, Alyss has a wonderful, super easy, salt-only kraut instructions there. She starts at the store when you buy the cabbage all the way to how to tell if it is done and tastes right. It is so easy and simple steps and a cinch for anyone to follow. I asked her if she thought that that method could be used for other veggies (can’t have the whey) and after getting the go-ahead I tried it with beets and cauliflower. Man, it works!! They are so good! Something worth looking at. Chrissie  

[Guest guest]

Hi April,

I've used that recipe once but wasn't happy with it. I'm from Germany

and I've never had caraway seeds in it so I didn't like the taste.

Also, it didn't seem to be long enough of a fermentation, so when I

transferred the batch to cold storage it didn't do a thing. Even

after months it was still hard and not sour at all. I use a different

recipe now and I'm quite happy.

Hope this helps. Maybe you just need to let it sit out longer than I

did.

Monika

>

> I just got a batch of sauerkraut going following the directions

from the

> Nourishing Traditions book. It says to let it sit on the counter

for three

> days, then transfer to cold storage and can be eaten right away but

improves

> in taste over time.

>

> Has anyone made the sauerkraut following this book and if so, how

long a

> time does it take for it to taste like a true sauerkraut?

>

> --

> April

> The Lotus rises from the mud and dirt

> Sweet Lotus Creations

> www.sweetlotuscreations.com

>

>

>

[Guest guest]

Hi Monika. Do you mind sharing your recipe? I am brand spanking new to

fermenting foods other than kefir.

I made mayo yesterday for the first time. Won't be buying store bought any

time in the future. This stuff is fabulous and was easy to make.

--

April

The Lotus rises from the mud and dirt

Sweet Lotus Creations

www.sweetlotuscreations.com

On Sun, Jul 6, 2008 at 8:51 AM, benutzergruppe <benutzergruppe@...>

wrote:

> Hi April,

>

> I've used that recipe once but wasn't happy with it.

>

[Guest guest]

Monika,

Had the same results you did never soured also stayed hard.

Will you share the recipe you use now please.

Thank you

From: benutzergruppe

Hi April,

Even

after months it was still hard and not sour at all. I use a different

recipe now and I'm quite happy.

Monika

[Guest guest]

Monika

I am curious. Are you saying they don't make sauerkraut with

caraway in Germany?

Thanks

GB

>

> Hi April,

>

> I've used that recipe once but wasn't happy with it. I'm from

Germany

> and I've never had caraway seeds in it so I didn't like the taste.

> Also, it didn't seem to be long enough of a fermentation, so when I

> transferred the batch to cold storage it didn't do a thing. Even

> after months it was still hard and not sour at all. I use a

different

> recipe now and I'm quite happy.

>

> Hope this helps. Maybe you just need to let it sit out longer than

I

> did.

>

> Monika

[Guest guest]

I am not Monika, but I am of German descent, too. I am NOT ever using

NT's recipe: definitely no caraway seed during fermentation [one might

add caraway to the finished sauerkraut depending on the planned final

recipe], and absolutely NO whey, - what a travesty! I wonder where SF

came across the recipe published in her NT.

Sauerkraut: proportions: 1000g shredded cabbage + 10g sea salt,

nothing else necessary, NO water addition, just mix and pound

thoroughly till the juices rise. Translates into appr. 2lb shredded

cabbage and 2 scant teaspoons of sea salt = 1 percent salt/shredded

cabbage. Make sure it's weighed down properly + no cabbage is exposed

to air.

The cooler the fermentation the better [not in fridge during

fermentation], it certainly takes longer, but it will taste superior.

Once done I transfer the kraut into mason jars, vaccuum seal them and

store in the fridge for use, because of California wheather. Make your

kraut in season, too. Off-season cabbage can be too dry to draw enough

liquid.

Ella in California

> >

> > Hi April,

> >

> > I've used that recipe once but wasn't happy with it. I'm from

> Germany

> > and I've never had caraway seeds in it so I didn't like the taste.

> > Also, it didn't seem to be long enough of a fermentation, so when I

> > transferred the batch to cold storage it didn't do a thing. Even

> > after months it was still hard and not sour at all. I use a

> different

> > recipe now and I'm quite happy.

> >

> > Hope this helps. Maybe you just need to let it sit out longer than

> I

> > did.

> >

> > Monika

>

[Guest guest]

Hi GB,

Well, I've never encountered it mixed with Sauerkraut there my whole

life... Although I can't speak for all of Germany of course. It may

be a regional variation. In the past I've come across a few things

labeled " German " (e.g., chocolate cake) and they are far from what we

would eat over there...

Monika

>

> Monika

>

> I am curious. Are you saying they don't make sauerkraut with

> caraway in Germany?

>

> Thanks

> GB

>

[Guest guest]

Guten Tag Fraeulein Monika

I find that pretty much all the fermentation recopies from NT need a longer

time where I live in the cool pacific northwest. She seems to default at 3

days and that is very short for me. I usually look at sauerkraut as a 1-4

week timetable, skimming after 4 days or so and tasting weekly or more

often. Once the fermentation has started robustly the kraut will continue to

age in refrigeration, but I prefer to let it go at room temperature until it

is to my taste. The only fermentation I can think of that is sometimes to my

taste in 3-4 days is kim chee.

I've tried the caraway seeds but don't care for them so much in sauerkraut

either. I sometimes add juniper berries.

>>

>> Hi April,

>>

>> I've used that recipe once but wasn't happy with it. I'm from

> Germany

>> and I've never had caraway seeds in it so I didn't like the taste.

>> Also, it didn't seem to be long enough of a fermentation, so when I

>> transferred the batch to cold storage it didn't do a thing. Even

>> after months it was still hard and not sour at all. I use a

> different

>> recipe now and I'm quite happy.

>>

>> Hope this helps. Maybe you just need to let it sit out longer than

> I

>> did.

>>

>> Monika

>

>

>

> ------------------------------------

>

>

[Guest guest]

FWIW " German chocolate cake " got it's name from a

brand of chocolate. Said brand of chocolate once advertised

a cake recipe with coconut frosting ... has zero to do with

Germany (though I always imagined it did when I was a kid!).

Interesting story:

http://www.snopes.com/business/names/cake.asp

I make my kraut with juniper berries, just a small handful per

batch. It adds a nice flavor. Not as " in your face " as caraway though.

On Sun, Jul 6, 2008 at 2:02 PM, benutzergruppe

<benutzergruppe@...> wrote:

> Hi GB,

>

> Well, I've never encountered it mixed with Sauerkraut there my whole

> life... Although I can't speak for all of Germany of course. It may

> be a regional variation. In the past I've come across a few things

> labeled " German " (e.g., chocolate cake) and they are far from what we

> would eat over there...

>

> Monika

[Guest guest]

I have made it for 4 years now

using the instructions i nthat book

After three days it taste like " real " sauerkraut

after three weeks the taste is firm

--

M. Ask

Certified Herb Specialists

The Natural Apothecary

http://thenaturalapothecary.com

---- April McCart <sweetlotuscreations@...> wrote:

> I just got a batch of sauerkraut going following the directions from the

> Nourishing Traditions book. It says to let it sit on the counter for three

> days, then transfer to cold storage and can be eaten right away but improves

> in taste over time.

>

> Has anyone made the sauerkraut following this book and if so, how long a

> time does it take for it to taste like a true sauerkraut?

>

[Guest guest]

Thanks, . I will let it ferment longer and just check it until it

tastes the way I want. This is my first time to ferment something other

than kefir. I just don't see how 1/4 c. of whey is going to ferment an

entire head of cabbage. Seems like it needs more.

--

April

The Lotus rises from the mud and dirt

Sweet Lotus Creations

www.sweetlotuscreations.com

On Sun, Jul 6, 2008 at 6:33 PM, SeaDruid <seaorca@...> wrote:

> I find that pretty much all the fermentation recopies from NT need a

> longer

> time where I live in the cool pacific northwest. She seems to default at 3

> days and that is very short for me. I usually look at sauerkraut as a 1-4

> week timetable, skimming after 4 days or so and tasting weekly or more

> often. Once the fermentation has started robustly the kraut will continue

> to

> age in refrigeration, but I prefer to let it go at room temperature until

> it

> is to my taste.

>

[Guest guest]

Well, I've already started this batch so I'll leave it and see what it does

and make adjustments the next time around. How long to ferment the way you

do it Ella?

--

April

The Lotus rises from the mud and dirt

Sweet Lotus Creations

www.sweetlotuscreations.com

On Sun, Jul 6, 2008 at 2:02 PM, Ella <ella1884@...> wrote:

> I am not Monika, but I am of German descent, too. I am NOT ever using

> NT's recipe: definitely no caraway seed during fermentation [one might

> add caraway to the finished sauerkraut depending on the planned final

> recipe], and absolutely NO whey, - what a travesty! I wonder where SF

> came across the recipe published in her NT.

>

> Sauerkraut: proportions: 1000g shredded cabbage + 10g sea salt,

> nothing else necessary, NO water addition, just mix and pound

> thoroughly till the juices rise. Translates into appr. 2lb shredded

> cabbage and 2 scant teaspoons of sea salt = 1 percent salt/shredded

> cabbage. Make sure it's weighed down properly + no cabbage is exposed

> to air.

>

> The cooler the fermentation the better [not in fridge during

> fermentation], it certainly takes longer, but it will taste superior.

>

> Once done I transfer the kraut into mason jars, vaccuum seal them and

> store in the fridge for use, because of California wheather. Make your

> kraut in season, too. Off-season cabbage can be too dry to draw enough

> liquid.

>

> Ella in California

>

[Guest guest]

Now isn't that something! Thanks for the link . People always

look at me like I'm crazy when I actually point out that it's not from

Germany...

Monika

--- In nutrition , "

[Guest guest]

Guten Tag Herr ,

Thanks for making me smile!

Juniper berries sound good - I bought some when visiting with family

last year in Germany (didn't know I could get them here) and they've

been in the kitchen cabinet ever since. I think you can use them for

Sauerbraten (if anyone here makes that).

Monika

>

> Guten Tag Fraeulein Monika

>

> I find that pretty much all the fermentation recopies from NT need

a longer

> time where I live in the cool pacific northwest. She seems to

default at 3

> days and that is very short for me. I usually look at sauerkraut as

a 1-4

> week timetable, skimming after 4 days or so and tasting weekly or

more

> often. Once the fermentation has started robustly the kraut will

continue to

> age in refrigeration, but I prefer to let it go at room temperature

until it

> is to my taste. The only fermentation I can think of that is

sometimes to my

> taste in 3-4 days is kim chee.

> I've tried the caraway seeds but don't care for them so much in

sauerkraut

> either. I sometimes add juniper berries.

>

>

>

> >>

> >> Hi April,

> >>

> >> I've used that recipe once but wasn't happy with it. I'm from

> > Germany

> >> and I've never had caraway seeds in it so I didn't like the

taste.

> >> Also, it didn't seem to be long enough of a fermentation, so

when I

> >> transferred the batch to cold storage it didn't do a thing. Even

> >> after months it was still hard and not sour at all. I use a

> > different

> >> recipe now and I'm quite happy.

> >>

> >> Hope this helps. Maybe you just need to let it sit out longer

than

> > I

> >> did.

> >>

> >> Monika

> >

> >

> >

> > ------------------------------------

> >

> >

[Guest guest]

Ah yeah, we make Sauerbraten too! Good stuff!

And Rotkraut! Actually we served Rotkraut und wurst

at my wedding instead of the usual canapes ... it was

a hit.

On Sun, Jul 6, 2008 at 10:52 PM, benutzergruppe

<benutzergruppe@...> wrote:

> Guten Tag Herr ,

> Thanks for making me smile!

>

> Juniper berries sound good - I bought some when visiting with family

> last year in Germany (didn't know I could get them here) and they've

> been in the kitchen cabinet ever since. I think you can use them for

> Sauerbraten (if anyone here makes that).

>

> Monika

>

>

>

>>

>> Guten Tag Fraeulein Monika

>>

>> I find that pretty much all the fermentation recopies from NT need

> a longer

>> time where I live in the cool pacific northwest. She seems to

> default at 3

>> days and that is very short for me. I usually look at sauerkraut as

> a 1-4

>> week timetable, skimming after 4 days or so and tasting weekly or

> more

>> often. Once the fermentation has started robustly the kraut will

> continue to

>> age in refrigeration, but I prefer to let it go at room temperature

> until it

>> is to my taste. The only fermentation I can think of that is

> sometimes to my

>> taste in 3-4 days is kim chee.

>> I've tried the caraway seeds but don't care for them so much in

> sauerkraut

>> either. I sometimes add juniper berries.

>>

>>

>>

>> >>

>> >> Hi April,

>> >>

>> >> I've used that recipe once but wasn't happy with it. I'm from

>> > Germany

>> >> and I've never had caraway seeds in it so I didn't like the

> taste.

>> >> Also, it didn't seem to be long enough of a fermentation, so

> when I

>> >> transferred the batch to cold storage it didn't do a thing. Even

>> >> after months it was still hard and not sour at all. I use a

>> > different

>> >> recipe now and I'm quite happy.

>> >>

>> >> Hope this helps. Maybe you just need to let it sit out longer

> than

>> > I

>> >> did.

>> >>

>> >> Monika

>> >

>> >

>> >

>> > ------------------------------------

>> >

>> >

[Guest guest]

Monika

I see. So you use juniper berries instead of German chocolate. :>))

GB

>

> Guten Tag Herr ,

> Thanks for making me smile!

>

> Juniper berries sound good - I bought some when visiting with

family

> last year in Germany (didn't know I could get them here) and

they've

> been in the kitchen cabinet ever since. I think you can use them

for

> Sauerbraten (if anyone here makes that).

>

> Monika

[Guest guest]

I like to add 3 juniper berries and 3 whole cloves to all my fermented veggie

recipes, especially sauerkraut. I also add both to all roasted/baked meats, and

to many slow cooker recipes. I love to experiment, and found I like to add 1-2

juniper berries to many of my herbal teas, and it's really fine in chais and

oolongs.. . .Norma

[Guest guest]

Ach, nein, nein nein! We eat PLENTY of " German chocolate "

albeit with a lecture from Mom about how it isn't really

" German " .

True German Chocolate frosting ... the one made with egg

yolks ... is a true feast. Super easy too. My basic take

is that anything made with egg yolks is " yummy " . Also

if you have chickens, you always have too many eggs,

and it's a lot easier to harvest eggs than to harvest

chickens.

BTW we just watched 10,000 BC and was THAT ever

depressing. In two scenes, the folks (in Europe) are right on

the verge of the Neolithic revolution, and are introduced to

1) Peppers. Right. Which are from South America,

but hey, here they are in Africa.

2) Beans and corn. Sure! Like, wow, the Egyptians

invented them, right? (wrong: also from South America).

So cocoa and coconut are, likewise, NOT AT ALL German.

I'm not real sure about eggs either ... chickens are from

India, I think, but they were common in Europe

a long time ago. Still, we do loves our German Chocolate

frosting!

It's not good in kraut though. For that, use juniper berries.

Junipers I'm pretty sure grow in Germany.

However, I'm told that kraut-making was a result of

Mongolian invasions. Ghengis and his hoards were

from places where kimchi existed, and they carried

it with them to avoid scurvy (and a bag of rice: meat

one could always hunt). The cold-weather cabbage is better

suited to Germany though, than the Napa that is

used in Korea.

On Mon, Jul 7, 2008 at 12:50 PM, Guru K <greatyoga@...> wrote:

> Monika

>

> I see. So you use juniper berries instead of German chocolate. :>))

>

> GB

>

>

>>

>> Guten Tag Herr ,

>> Thanks for making me smile!

>>

>> Juniper berries sound good - I bought some when visiting with

> family

>> last year in Germany (didn't know I could get them here) and

> they've

>> been in the kitchen cabinet ever since. I think you can use them

> for

>> Sauerbraten (if anyone here makes that).

>>

>> Monika

>

>

>

> ------------------------------------

>

>