Finished jars now they only need to ferment for 5 to 7 days. |
The sisters! Sue, Kathy, and Mary (my mom). |
Weck jars and culture starters. |
Culture starter in water with EcoBLOOM. |
All ingredients in one pot. |
Brine. |
Brine and ingredients. |
Filling the jars and packing them down. |
Cabbage roll. |
Finished jars just need to ferment now. |
Today I canned 17 pints of sauerkraut and 5lbs of low-sugar strawberry preserves. I don't have airconditioning where I preserve my stuff so this will be the end of the season for fermenting here in Florida. I already made a bunch of different sausages so I'm ready for the BBQ season with grilled sausages and kraut on a bun! Although the Strawberry presearves look like the go pretty well with the kraut in the picture I think I'll use them for breakfast.
BTW my glass crock will easily hold 5 heads of cabbage and that's about as big as I feel like I would need for just Debbie (wife) and me.
Pat! You are amazing! I love your glass crock. I confess this garage sale season I will be looking for one just like that. I am eager to try the salt and whey method. I feel that as a reliable method of food preserving I need to be able to ferment WITHOUT store bought help. You are definitely an inspiration to me and strawberry preserves for breakfast sounds delicious.
I also make yogurt cheese so I was thinking about using all that good whey. I will definitely try it just like your friend does. Thanks for the comments and pictures!
A while back I posted the directions for making a simple sauerkraut on the Recipe Sharing page of homegrown.
I sure like the way you did your decription (with wonderful pictures) on the blog. I have saved the blog site to my favorites and will be watching you girlsat Two Blue Houses for more great info & pics.
Shellie - They are beautiful but pricey in my opinion. The ones I took home were a gift from my Aunt. I promised to grow her some veggies to ferment in exchange. You should look at Pat Johnson's set up on his saurkraut recipe. He plans on using a large food grade bucket for saurkraut in the future.
Aliza - I just found out about Wild Fermentation from a read of my blog. I requested it at my library and I can't wait. And it is funny how taste stays. I canned some applesauce and then stored beans in the same jars after the sauce was eaten and jars cleaned... same affect. :)
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