Re: Whole cabbage Sauerkraut

[Guest guest]

I haven't done it, but I've read about it. And yeah: they would put

whole heads of cabbage in with the cut cabbage. My jars

just aren't that big, but I did it with brussel sprouts, and they

worked fine.

Some of the kimchi recipes similarly use big " chunks " of

vegies. Typically they are covered in a paste, not submerged,

but it works about the same.

On Mon, Feb 28, 2011 at 10:12 PM, Meyer <b-healthy@...>wrote:

> Has anybody done this? Is it just a matter of submerging cabbage in

> brine?

> (1 1/2 Tbs salt for 4 cups water)

>

> My friend gave me one and it is delicious. Seems like the core was

> removed before fermenting.

>

> Thanks,

>

>

>

>

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

>

>

[Guest guest]

I think I will just have to try this. I will have plenty of fresh kefir whey

tomorrow so I will be able to mix up a big batch of brine.

--

Schmidt

“How can a nation be great if its bread tastes like Kleenex?” ~ Child

[Guest guest]

Hi ,

Did you do anything different with the brussel sprouts than you do with

cabbage? I'm thinking of trying it. I've never been a big fan of boiled

brussel sprouts (or boiled cabage), but I'm thinking that fermented might be

nice. I guess my concern is that not shredding will minimize surface area

and reduce circulation of brine and bacteria.

On Mon, Feb 28, 2011 at 10:48 PM,

[Guest guest]

I didn't do anything really ... just packed some brussel sprouts into a jar

and poured brine (my usual 1qt water, 2T salt, 2T vinegar, boiled and

cooled)

over them. They LOOK visually gorgeous: bright green! And taste about like

kraut,

but a bit " greener " if that makes sense.

I happen to adore stir-fried brussels, so they don't generally make it to

the

ferment jar. Boiled or steamed vegies, in general, are pretty vapid. It's

sad that we introduce our kiddos to vegies in that format! I'm guessing the

kids in Thailand never grow up with the anti-vegie stance that many American

kids do, because vegies in Thai cuisine are awesome! But I digress ...

I think the bacteria are actually IN the vegetable, so I wouldn't worry

about

the surface area bit. In the old recipes, it often calls for " scalding " so

the

brine would be sterile and so would the surface area. And some things ...

like whole tomatoes in oil ... really don't have a brine at all (though I

have

not tried this, and would not except with an acidic tomato! And absolutely

never with garlic cloves.).

On Tue, Mar 1, 2011 at 8:20 AM, Harkness <davidharkness@...>wrote:

> Hi ,

>

> Did you do anything different with the brussel sprouts than you do with

> cabbage? I'm thinking of trying it. I've never been a big fan of boiled

> brussel sprouts (or boiled cabage), but I'm thinking that fermented might

> be

> nice. I guess my concern is that not shredding will minimize surface area

> and reduce circulation of brine and bacteria.

>

> On Mon, Feb 28, 2011 at 10:48 PM,