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

[Guest guest]

Hi Patti,

<<What should I try after sauerkraut? This is exciting!!>>

I don't have the crock (ok, I admit it, I'm a bit jealous) but I had a lot of

luck with my last attempt. I used cabbage, carrots, kale, and a little bit of

kelp, no salt. My brine had celery and green apples and whey. I used a gallon

glass pickle jar in the oven with just the oven light on for about 10 days. It

came out very delicious, although next time I will leave it for less time to

make it a bit more crunchy.

Please report back on your new crock results,

Millie

[Guest guest]

>

" I used cabbage, carrots, kale, and a little bit of kelp, no salt. My

brine had celery and green apples and whey. "

That sounds delicious! Maybe THIS will be my first recipe for the new

crock! Thank you!

Patti

[Guest guest]

I don't use my crock much either. It's easy to make

in a gallon jar, using any small cup or whatever to keep the kraut

submerged a bit. Use a salted cabbage leaf on top to prevent

oxidation.

I try for a colder ferment ... 68 degrees or so is said to

produce the best kraut. If it's summer, I put the gallon

jar in a pail of water to cool it down.

I've made it in mason jars too, works fine, though it's

harder to find a weight to press it down.

On Jan 10, 2008 11:25 AM, Millie Krejci <moozy21@...> wrote:

> Hi Patti,

>

> <<What should I try after sauerkraut? This is exciting!!>>

>

> I don't have the crock (ok, I admit it, I'm a bit jealous) but I had a lot of

luck with my last attempt. I used cabbage, carrots, kale, and a little bit of

kelp, no salt. My brine had celery and green apples and whey. I used a gallon

glass pickle jar in the oven with just the oven light on for about 10 days. It

came out very delicious, although next time I will leave it for less time to

make it a bit more crunchy.

>

> Please report back on your new crock results,

> Millie

[Guest guest]

--- In nutrition , "