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WARNING: Dangerous Carbon Dioxide Is Released Into the Environment When You Make Sauerkraut
#21
(04-03-2019, 09:52 AM)Lobster Boy Wrote: The way I make it is, cut the kraut, mix with salt mash into crock. Put plate over top with a weight on the plate and let ferment with towel over top until no bubbles detected in fluid.

What kind of salt do YOU use?
"My Mind, a Field of Battles, Struggles for Peace in a Tight Place."
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#22
Iodized salt. Morton's.


Non serviam
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#23
(04-03-2019, 01:19 PM)Danno512 Wrote: Iodized salt. Morton's.

Interesting. I was informed not to use iodized as the bacteria cannot flourish with iodine. I found a crusty old box of Kosher table salt. 1dunno1
"My Mind, a Field of Battles, Struggles for Peace in a Tight Place."
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#24
1 Tablespoon, heaping. Squish (kneed/ massage/ whatever) into cabbage for at least 10 min. Submerge under its own juice with a plate and leave it for 3 days minimum. After 3 days or so, I pack it in a mason jar in the fridge. I use a crock pot, fairly loose lid on the kitchen counter AC keeps the house below 80 mostly . Never metal of any kind after slicing until serving. I was told metal would screw it up. The reaction between the salt and steel or aluminum or oxidizing or whatever.


Non serviam
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#25
(04-02-2019, 09:20 PM)oldcynic Wrote:
(04-02-2019, 09:18 PM)SlowLoris Wrote:
(04-02-2019, 09:06 PM)oldcynic Wrote: Lighten up my friend.  It was a lampoon.  I just made a batch and the thought came to mind. Yeah3

I'm going to the farmer's market tomorrow. If there is some decent looking cabbage I think I will fill my 5 gallon crock.

Yummy!

Sounds like a "crock" Chuckle
Seriously, what kind of salt do you use?

I bought a big box of cabbage this morning. Also bought 50lbs of Roma tomatoes, 20lbs of yellow onions and 3 bushels of peppers.

Tomatoes go in the freezer, onions and peppers in the dehydrator.

Cabbage will go in the crock mixed with canning salt. It's important that the salt has no additives.
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#26
(04-02-2019, 06:23 PM)oldcynic Wrote: Please take the necessary precautions the next time you make sauerkraut or other fermented foods.  Studies have shown an unhealthy release of carbon dioxide during fermentation.  
Sadly, this also applies to beer and whiskey.  Not to mention serious methane discharges after consuming such fermented foods.

If you are doing this in your home, close the blinds and curtains so as to not alarm environmentally responsible passers-by.  Troll2

And by all means don't feed it to your cows. Chuckle
"We fight for or serve America not because we hate our enemies but because we love our country. We absolutely love the freedoms that we cherish" General Michael T. Flynn.
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#27
(04-03-2019, 02:01 PM)oldcynic Wrote:
(04-03-2019, 01:19 PM)Danno512 Wrote: Iodized salt. Morton's.

Interesting.  I was informed not to use iodized as the bacteria cannot flourish with iodine.  I found a crusty old box of Kosher table salt. 1dunno1

Using Iodized salt might make something that tastes like sauerkraut but lacks the lactobacilli that your gut needs to be healthy.
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#28
(04-03-2019, 08:25 PM)HomeLessPatriot Wrote:
(04-02-2019, 06:23 PM)oldcynic Wrote: Please take the necessary precautions the next time you make sauerkraut or other fermented foods.  Studies have shown an unhealthy release of carbon dioxide during fermentation.  
Sadly, this also applies to beer and whiskey.  Not to mention serious methane discharges after consuming such fermented foods.

If you are doing this in your home, close the blinds and curtains so as to not alarm environmentally responsible passers-by.  Troll2

And by all means don't feed it to your cows. Chuckle

I feed the outer cabbage leaves to the cow. She ferments it inside one of her stomachs for stinky farts.

Chuckle
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#29
(04-03-2019, 08:23 PM)SlowLoris Wrote:
(04-02-2019, 09:20 PM)oldcynic Wrote:
(04-02-2019, 09:18 PM)SlowLoris Wrote: I'm going to the farmer's market tomorrow. If there is some decent looking cabbage I think I will fill my 5 gallon crock.

Yummy!

Sounds like a "crock" Chuckle
Seriously, what kind of salt do you use?

I bought a big box of cabbage this morning. Also bought 50lbs of Roma tomatoes, 20lbs of yellow onions and 3 bushels of peppers.

Tomatoes go in the freezer, onions and peppers in the dehydrator.

Cabbage will go in the crock mixed with canning salt. It's important that the salt has no additives.

Thanks @SlowLoris . I could only find kosher salt here. No iodine.
"My Mind, a Field of Battles, Struggles for Peace in a Tight Place."
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#30
(04-03-2019, 08:52 PM)oldcynic Wrote:
(04-03-2019, 08:23 PM)SlowLoris Wrote:
(04-02-2019, 09:20 PM)oldcynic Wrote: Sounds like a "crock" Chuckle
Seriously, what kind of salt do you use?

I bought a big box of cabbage this morning. Also bought 50lbs of Roma tomatoes, 20lbs of yellow onions and 3 bushels of peppers.

Tomatoes go in the freezer, onions and peppers in the dehydrator.

Cabbage will go in the crock mixed with canning salt. It's important that the salt has no additives.

Thanks @SlowLoris .  I could only find kosher salt here.  No iodine.

Kosher salt is good for making kraut
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