Re: Re: Great News! Harsch crock is on its way!

[Guest guest]

I ferment it for 2-3 days in the kitchen, the let it sit in the outside

fridge for weeks or months. I like it crispy. The " kraut gourmets "

say it should ferment cold ... it is originally from Germany,

after all, which is pretty chilly. Some people make it

and keep it in a garage, which works ok if your climate is

like Germany! Doesn't work in Texas though, I think, nor

California.

Some ferments do need to be warm, others would rather

be cold. Pilsner beer, for instance, is a cold-fermented

beer. But it's often just a matter of taste. Kraut you

CAN make warm, or cold, but I think it tastes better

if kept colder.

On Jan 11, 2008 9:01 AM, Millie Krejci <moozy21@...> wrote:

> ,

>

> With the 68 degree kraut, how long do you ferment? My house is a bit warmer

than that, being that I am a girl from a tropical island, but still not real

warm. Maybe next time, I will leave at room temp instead of in the oven with the

light. I thought it was supposed to be warm...good to know.

>

> Thanks,

> millie

[Guest guest]

You can eat it whenever. Depends what you like. The Japanese

" kraut " is only fermented 12 hours, for one style. I DO avoid

raw cabbage though: I think it's hard to digest.

For probiotic therapy though, I think kefir is more effective. The

yeast in kefir, sacch. boulardii, seems to be especially

effective in the kinds of problems us modern folks tend to get.

I don't do dairy though, so I make kefir beer or kefir cider,

which has about the same effect for me.

Cabbage has a different set of " good stuff " in it. The

fermented cabbage itself is full of anti-carcinogens, even

after it is cooked. And yeah, it is amazingly tasty!

My non-health-food type relatives all want more

kraut, and I've had guests ask for it when they

come to dinner.

On Jan 12, 2008 3:26 PM, Millie Krejci <moozy21@...> wrote:

> 2-3 days, that's so quick! Do you then start eating it? or do you literally

continue to ferment in the colder environment and not consume until weeks or

months?

>

> Also, would there be added health benefit to fermenting longer inside (warmer)

such as higher beneficial organism counts? After all, I am as much, if not more,

interested in the theraputic value of these foods than in the taste, although

good taste is a bonus.

>

> thank you,

> millie

>