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Old 10-05-2011, 05:05 PM   #11
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Also it is important to use NON-iodized salt. The iodide will interfere with fermentation.
No good at all.


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Old 10-07-2011, 03:53 AM   #12
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Also it is important to use NON-iodized salt.
+1

This actually is really important. One of the few times you want to save the three cents for a pound of Mortons. I can't speak for the messing up on the fermentation, but it does alter the flavor significantly.


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Old 10-07-2011, 12:46 PM   #13
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Running kosher salt through the cuisinart works well for me here.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 10-07-2011, 01:26 PM   #14
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Mine has been going for a week now and is starting to taste really good. (yes, I taste it along the way...I can't help it) I mixed it up with peppercorns, garlic, and mustard powder this time. I think I may have went a bit heavy on the salt, but not so bad to ruin the batch. I have some white bratwurst in the freezer waiting on this to get done. My mouth is watering lol

Did you get a batch going, oakspoor?
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Old 10-07-2011, 01:30 PM   #15
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One more thing to mention. Dont make saurkraut in a crock in a small New York apartment in April. SWMBO will complain constantly that the house "smells like old garbage."
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 10-07-2011, 02:30 PM   #16
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Did you get a batch going, oakspoor?
I plan on starting it when I get back from vacation. I'm trying to get everything together for a JOAM to start before I go.

I'm glad my first thread on this board has been so well recieved. I appreciate all the pointers and camaraderie.

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Old 10-11-2011, 12:28 AM   #17
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I normally make about 500lbs of kraut per year. I use food grade 5 gal buckets. Invest in a cabbage cutter, preferably a 3 blade cutter. It makes cutting cabbage easy and uniform.
I used 3T of canning salt per 5 lbs of kraut. I also use a wooden maddocks handle for bruising the kraut each time I add the salt. You may want to use a bit more salt to get the cabbage to make brine the first time you bruise it. I normally get about 40lbs of cabbage in one 5 gal bucket, that leaves room for the brine. The brine should be a few inches above the cabbage. I then put a dinner plate that is slightly smaller in diameter than the bucket on top of the cabbage and weigh down with a gallon jug of water. Drape a piece of cheesecloth or similar piece of cloth over the bucket and jug. Make sure it covers all of the top of the bucket. Check it every few days and simply remove any scum,mold etc from the surface of the brine. I try and store my cabbage in an area that will stay around 65-70 degree farenheit. I let it ferment for 6 weeks.
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Old 10-11-2011, 02:21 PM   #18
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I have heard NOT to use metal utensils for working with your kraut, so just to be safe I would suggest using a wooden or hard plastic spoon.
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Old 10-11-2011, 02:48 PM   #19
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I made two batches so far. The first was pretty good, and my wife even enjoyed some, and she normally doesn't do sauerkraut. I rinsed it a little for her benefit before serving.

The second batch I tried using a processor to shred the cabbage and it ended up too fine. I ended up tossing it because the flavor was also off a bit. Not sure why.

Planning on doing another batch pretty soon. I love it on top of Koegels franks. (The kind with the skins). The first batch was actually better than store bought kraut.
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Old 10-11-2011, 03:45 PM   #20
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Quote:
Originally Posted by Whippy View Post
I have heard NOT to use metal utensils for working with your kraut, so just to be safe I would suggest using a wooden or hard plastic spoon.
I just use the clean hands method. If I have a cut I use rubber gloves.


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Billy Blanks bathwater energy drinks,
I'd spend money on that. All the real emcees lipsynch.
I talk about stuff that never happened to me;
the public demands it so I'm tellin' it accurately.
God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
throw my body in the Buick, tune the radio to classic rock. ~Grand Buffet



YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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