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Old 10-12-2011, 06:34 PM   #21
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question- can I throw other things in too (carrots, peppers etc) and make a mixed saurkraut/pickle?


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Old 10-12-2011, 06:38 PM   #22
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Personally I would say yes to carrots and no to peppers, texturally. Bell pepper would fall apart and the kraut would taste like pepperkraut or sauerpepper. Chilis for heat would work though!


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Old 10-12-2011, 06:45 PM   #23
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Quote:
Originally Posted by CreamyGoodness View Post
Personally I would say yes to carrots and no to peppers, texturally. Bell pepper would fall apart and the kraut would taste like pepperkraut or sauerpepper. Chilis for heat would work though!
So pretty much anything like carrots, garlic, birds eye chilies etc...?

Also in terms of mold what is normal? any care to post some pics?
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Old 10-13-2011, 05:10 PM   #24
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Quote:
Originally Posted by badmajon View Post
So pretty much anything like carrots, garlic, birds eye chilies etc...?

Also in terms of mold what is normal? any care to post some pics?
I will take some pics for you tonight. I know mine is molding. I have added apple slices in the past batches. They give the kraut a nice taste as does the kraut the apple also.
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Old 10-13-2011, 05:12 PM   #25
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you may hollow out a head of cabbage and put it in with your cabbage to ferment. I just bury mine in the kraut. It makes a great head of cabbage to use for Halupki (pigs in a blanket).
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Old 10-13-2011, 05:55 PM   #26
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Quote:
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I will take some pics for you tonight. I know mine is molding. I have added apple slices in the past batches. They give the kraut a nice taste as does the kraut the apple also.
thanks!
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Old 10-13-2011, 09:26 PM   #27
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I've done it before. It's much better than soggy store bought kraut. I used a 1 gallon glass jar with a loose fitting glass lid. That was good for 2 heads. I didn't add anything but cabbage and salt. Onions are common as well as caraway seed. I don't care for either so I can't help with amounts.
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Old 01-20-2012, 12:20 PM   #28
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The book "Nourishing Traditions" by Sally Fallon has a lot
about fermenting milk, veggies, fruit etc. She suggests
using whey (from making your own buttermilk then cream
cheese) and this will jump-start the fermenting process.
And reduce or eliminate the salt. I haven't tried it yet.
I've recently begun Kombucha making and just two days
ago I received my kefir grains in the mail, so I am swimming
in ferments. But I want to incorporate more. (also a other
book: "Wild Fermentation" - sounds great by the reviews)

I like reading your posts (everyone) it gives me more
courage and faith in the process.

Thank you.
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Old 01-20-2012, 01:32 PM   #29
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I've made sauerkraut recently and added baby carrots sliced 4 into 4 pieces lengthwise.

Although tasty enough, they lost a significant amount of crunch, surprisingly. If I were to do it again (and I will), I'd not slice them at all.

Took a decent-sized tupperware container of sausage and sauerkraut to work for lunch yesterday and enjoyed a few hours of "Booty Music" afterwards!
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Old 01-20-2012, 08:42 PM   #30
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I've got another batch of kraut fermenting now. Same 1 gallon glass with 3 heads, around 6 pounds, of cabbage. It fit but is too tight. Looks like 3-4 pounds per gallon is about the max.


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