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Fermentation - Best time of the summer

Old 07-13-2020, 03:12 PM
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Default Fermentation - Best time of the summer

IMHO there is nothing better than fresh unprocessed sauerkraut. Early every Summer, we fill up a few crocks with water locks with cabbage, carrots, cucumbers, turnips or other hard root vegetables and let nature do it's thing.
Last year, I did one crock similar to Kim-Chi. Time got away from me and I let it go too long and the top got very mushy. I dumped it on our compost pile.What I hadn't realized was that the bottom half was near perfection. Spicy to a degree but with great flavor.
We also only use pink Himalayan salt as the bacteria loves the minerals in it similar in a manner to how beer yeasts like minerals to impart certain flavors into beer.
Old 07-13-2020, 03:17 PM
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A 'brew master' from Tennessee .....
Old 07-13-2020, 03:23 PM
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My 89 year old dad has one vice- homemade sauerkraut. He will eat that stuff on everything. The taste for it did not get passed down!
Old 07-13-2020, 04:00 PM
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Tried fermenting my own sauerkraut for the first time last year. Was a little anxious trying it at first but thought it turned out well.
Old 07-13-2020, 05:42 PM
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As I mentioned. It is all about the salt. A good salt with a lot of mineral content will make the difference between "Good" and "OUTSTANDING".

Also we sometimes put a purple cabbage in with it to give it a pink hue.

Got the first crock filled tonight. 15# of cabbage with carrots and cucumbers. Thursday we will do more with carrots, cucumbers, garlic and Korean Red Pepper. I love going to our Asian food stores to see what they have to use. Koreans use some really good spices as do Indians.
Old 07-13-2020, 06:04 PM
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Do you transistion it from the crock to jars? I was just putting the brine and cabbage in quart or 1/2 gallon jars. Also, do you put it in the refrig when it gets to the sourness you like or just let it keep going?

I want to try pickled carrots next.
Old 07-14-2020, 08:55 AM
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I made 10 gallons of homemade sauerkraut a few years ago for the 1st time and am going to make it again this year. Bakerjw, I will try the Himalayan salt for one crock this year. I have 9 day pickles brining at the moment from the garden.

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