Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on January 29, 2018, 02:15:15 PM
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I was gonna put this in the Here's How I...We all know I am not the one to do that, but I figured if the ones who have the knowledge will pass it along to me, maybe this thread can be transferred there after you all show me how to get it right!
OK, I though on here I heard someone say non-reactive vessel. I was certain this Rubbermaid was that, but Kristin says no. If I am wrong I will change, but hopefully the other questions can be answered now!
So the 5 marks are 1 inch intervals. Right now it is at the one inch. I heard folks on here say cut up the cabbage (I know this is probably not the correct cabbage, so please just assume it is) put in vessel, pour salt over it and push down with wooden device. A little ambiguous. How much (how high) cabbage to start with? How much salt on that amount? 2 Tbs, a 1/4 cup., 1 cup?
Once I get these answers I will continue. I do have a wood disk that will go on top and I will do the bag of brine as soon as I get these other answers!
Thanks for the help guys. And the sooner the better!
(https://i.imgur.com/EGwZblLh.jpg)
(https://i.imgur.com/jQRhaTEh.jpg)
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The plastic container is nonreactive. I make it in a 5 gallon plastic pail.
I shred 5 lbs cabbage and mix it with 3 Tablespoons of canning or pickling salt. (Do not use iodized) Mix well, then into the brining container and stomp down. Continue as above until you have the desired amount.
The reason I do 5 lbs at a time it is much easier to mix with the salt.
If you cover it with a bag with salt brine in it, you don't need to use a board to cover. Just make sure that all the air is out when you put the bag over it.
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Well, am in trouble with the salt, I would venture to guess there is 3/4 of a cup at a minimum in there right now! It was a 4.2lb head, so I will cut the rest, put it in there shake it very well to mix and put the wood circle on top. I will also put the salt away!
How long? And do I put it in the fridge? Do I smash it down or shake it every few days?
The plastic container is nonreactive. I make it in a 5 gallon plastic pail.
I shred 5 lbs cabbage and mix it with 3 Tablespoons of canning or pickling salt. (Do not use iodized) Mix well, then into the brining container and stomp down. Continue as above until you have the desired amount.
The reason I do 5 lbs at a time it is much easier to mix with the salt.
If you cover it with a bag with salt brine in it, you don't need to use a board to cover. Just make sure that all the air is out when you put the bag over it.
(https://i.imgur.com/6qaGBgSh.jpg)
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Don't shake. Pack it tight. Check it after a few days to make sure it's covered with brine then I check it once a week to make sure it's ok. Taste it after about 5 weeks and see how sour it is. I leave mine about 7 weeks but that varies with the room temperature. Do not refrigerate.
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Well, am in trouble with the salt, I would venture to guess there is 3/4 of a cup at a minimum in there right now! It was a 4.2lb head, so I will cut the rest, put it in there shake it very well to mix and put the wood circle on top. I will also put the salt away!
How long? And do I put it in the fridge? Do I smash it down or shake it every few days?
The plastic container is nonreactive. I make it in a 5 gallon plastic pail.
I shred 5 lbs cabbage and mix it with 3 Tablespoons of canning or pickling salt. (Do not use iodized) Mix well, then into the brining container and stomp down. Continue as above until you have the desired amount.
The reason I do 5 lbs at a time it is much easier to mix with the salt.
If you cover it with a bag with salt brine in it, you don't need to use a board to cover. Just make sure that all the air is out when you put the bag over it.
(https://i.imgur.com/6qaGBgSh.jpg)
Based on that, sounds like you have about 12 tablespoon in there. That's enough to make 20 lbs of cabbage. Don't think it's going to work with that much salt.
But if you want to continue, once it's covered you let it set at a temperature of close to 70 degrees. No shaking or stomping. At that temperature, it should be ready in about 3 weeks.
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Ah yes, Bent strikes again! Let's start on something without a clue what we are doing, ask for info, wait 2 minutes, if no one responds just wing it and figure you will feed it to the siblings because you don't like kraut anyhow.
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I was shaking it to get the brine that was already in there mixed in with the rest of the cabbage. I then smashed it down and have the wood on top, the wood is not very heavy, just so you all know.
Lets just say this. It was a 4 lb. box of Picking Salt. That is 64oz. I did not weigh it before I started, so I do not know how much the cardboard container weighs, but there is 62.17 ounces left in the box right now...I have no idea how many Tbs are in an ounce of picking salt!
House stay at about 63°, so will not put in fridge. Had no idea it takes this long. I guess the beef sausage, sweet pickled Rotkohl, and mashed garlic sweet potatoes will be eaten in Mid March!
(https://i.imgur.com/ujHuNKRh.jpg)
(https://i.imgur.com/olXcwD7h.jpg)
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I want to make sure, no water is added to this?
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No water added. After it's salted and packed down, There should be enough juice to cover it.
From what I can find 1 T of pickling salt weighs 0.6 oz.
So your measurement might be pretty close.
It will be fine at 63 degrees, will just take a little longer to ferment.
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I have never needed to. It depends on your cabbage. After a couple days, if the cabbage isnt covered with liquid you need to add some brine to cover the cabbage to prevent it from molding.
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Hey Guys...Thank you! I guess a picture every week? Starting tomorrow!
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These experiments have me thinking that Bentley is the behind the scenes guy for Alton Brown. ;D
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Naw just went to the Dr. today, and I gotta get my xxxx together with my eating. I see this stuff is supposed to be good for you.
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Naw just went to the Dr. today, and I gotta get my xxxx together with my eating. I see this stuff is supposed to be good for you.
Just make sure he medicates you for your lifestyle. That is what I keep telling them until something changes from my already abnormal results.
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How long should it take for the brine to cover the cabbage?
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How long should it take for the brine to cover the cabbage?
It should cover right away.
Once salted and stomped down that should be drawing moisture out of the cabbage.
Was the last picture of the cabbage uncovered after you had stomped it down?
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Yes, so I am gonna assume that red non sauerkraut cabbage is probably not going to make real good sauerkraut? Will see what happens over the next few days...
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How long should it take for the brine to cover the cabbage?
Should be covered after you pack it all down. If it is not and air is getting to it you will have problems.
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Wrong cabbage, to thick on slicing, did not smash it correctly whatever it is...this maybe a bone head move, but I am going to add enough water to cover!
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I had to add 3/4 of a cup of water to make it completely cover the cabbage. If that ruins it, so be it, I am out $4 worth of cabbage and about 15 cents worth of picking salt! I make this next statement knowing fully well I am ignorant on this process, but a brine is a brine...
I heard 3 weeks at 70° and then 5 weeks and 7 weeks as time frames...So I will taste in 4 and if I do not die, will report back! If anyone want to see a picture during that 4 weeks, you can just ask!
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Wrong cabbage, to thick on slicing, did not smash it correctly whatever it is...this maybe a bone head move, but I am going to add enough water to cover!
Red cabbage can be used.
The reason I asked about the picture was it didn't look like it was smashed down enough. That helps to draw the moisture from the cabbage.
A thinner shredding helps to.
Adding water should be OK as long as the brine doesn't get to weak.
And as ZCZ said, you need to keep the air out.
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Cabbage is cabbage, no? What matter if it's red or green?
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Well, I will let you all know about the funeral arrangements when he tests this stuff in a few weeks.
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Well, I will let you all know about the funeral arrangements when he tests this stuff in a few weeks.
Make sure he leaves money in his will to keep the site going. ;D
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No, I just checked, the site is now worth a staggering $593. I will just have to sell (I will give a discount to $590) and take an around the world cruise to help get over my grief.
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I start eating mine after 3 weeks but my guess is you will end up throwing this batch out.
Should only use 1.5 to 2 tbls per medium sized head.
I use unrefined sea salt
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I though it had been weeks...It has been 10 days, although I feel better about the texture since it is only ten day. As it ferments, it should become much softer right? You feel it and it seems like it is almost fresh from a texture standpoint. I tasted a bit of it, still a salty flavor to me, but I think I am starting to get a hint of that acid flavor...
I know if I ever do it again, it will be much finer slice...
Day 1
(https://i.imgur.com/ujHuNKRh.jpg)
Day 10
(https://i.imgur.com/503a8tHh.jpg)
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Dad makes sourkrout all the time and he smashes/ beats the .. out of it, when you smash it that along with the salt is when the cabbage releases the water to create your brine
I bought him a sourkrout kit for Christmas one year, its a big glass jar with a water burp valve on top.... google fermenting valve
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Day 21, and yes I have never tasted homemade sauerkraut, but this is still somewhat firm, and all the sauerkraut I have ever eaten is Very soft. It also is very salty, which I love, but has no tang or that vinegary flavor I associate with sauerkraut...I guess we will go 3 more weeks then cal it quits and eat it, kraut or not!
Z sent me an article about the 3 mistakes folks make about fermenting in this way. #1 was to put the container in the fridge to early..Doh, mine has been on the counter for 21 days, #2 was using a container that allows oxygen to get in, I guess that is debatable, but I don't believe mine has, and #3 was wiping away mold and thinking I cant hurt you. Well, no mold anywhere near my stuff, nor any of the other flags... "So how do you know if your jar is keeping out enough oxygen? There are a few red flags that can tell us: browned cabbage, yeasty odor, pink cabbage, slime, and mold (we’ll come back to mold in a bit)."
(https://i.imgur.com/jQVj6Roh.jpg)
(https://i.imgur.com/mezLd6nh.jpg)
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Lets see, 41 days...It is not sauerkraut, but I think once I sugar it and cook it tonight, it is going to be a delicious warm side dish to go with that sous vide round steak and mashed sweet potatoes!!
We will not be moving this thread into the Here is How I do Anything...
(https://i.imgur.com/CHqqqjWh.jpg)
(https://i.imgur.com/FpS4jvFh.jpg)
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War side dish? ???
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Warm...
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Taste like you put a spoonful of salt in your mouth :help:
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Taste like you put a spoonful of salt in your mouth :help:
That sounds really odd given the ingredients.
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Not when you use 4 to 5 times the amount of salt you are suppose to use.
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That is not accurate info regarding the amount of salt. I do believe I used more then a Master Kraut maker would have, and it is probably saltier then what most would like...But it is delicious, and I feel like I am at the Northwoods Inn in San Gabriel!
But it definitely is not sauerkraut...unless home made taste a lot different then store bought.
(https://i.imgur.com/2Jtz0Orh.jpg)
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My experience is, yes it does taste different than store bought but is supposed to be better for you. It might be more of an acquired taste? I joined a fB fermenting page when I started doing it. Lots of good information on it. In the process of making fermented spicy hard boiled eggs now. And Kristin, you're hilarious and should seek employment with a writing staff somewhere for sure.