ALMOST BEEKEEPING - RELATED TOPICS > FARMING & COUNTRY LIFE
Fermenting
The15thMember:
I made some homemade sauerkraut for the first time today. I've done fermented honey garlic before, but this is the first vegetable ferment I have done. Anyone else doing any fermenting?
G3farms:
My wife say I have been fermenting for years now! :shocked:
Ben Framed:
Looks like you did a good Job Member.. Was there a lot of steps involved?
--- Quote from: G3farms on October 21, 2022, 08:29:23 pm ---My wife say I have been fermenting for years now! :shocked:
--- End quote ---
Haa haa G3 :shocked: :grin: good one!
Phillip
The15thMember:
--- Quote from: G3farms on October 21, 2022, 08:29:23 pm ---My wife say I have been fermenting for years now! :shocked:
--- End quote ---
:cheesy:
--- Quote from: Ben Framed on October 21, 2022, 09:19:17 pm ---Looks like you did a good Job Member.. Was there a lot of steps involved?
--- End quote ---
Not at all. Honestly, it was so easy, I'm surprised everyone doesn't do this, and that I haven't done it before. :happy: I had a head of green cabbage and a head of red cabbage. I chopped them up and layered them in a big bowl with Celtic sea salt. I then mixed and crushed it all with my hands to bruise the cabbage and distribute the salt. Then I packed it super tightly in the jars, topped each jar with a cabbage leaf to keep it nice and tight, and now it will sit for about a week or two. Boom, sauerkraut! :grin:
iddee:
I haven't lately, but I made 5 gallons of kraut in a 6 gallon croc every year for several years. Start tasting it on day 3. Then taste every day until desired strength is acquired. 7 days should be about max, depending on temps.
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