Fermentation

Food — Tags: , , — By Crust on February 7, 2010

Before I left for San Francisco I shredded up the inner parts of the cabbage that we have left over from one of the garnishes and set it upstairs to ferment while I was gone. When I got back I had a successful batch of sauerkraut. I made choucroute out of it and we ate it for staff with pomme puree and left over blood pudding. I’m going to make a bigger batch this week.

I have internet today but I haven’t had it in a week so I’m posting all my blogs that I haven’t been able to post. Hopefully the internet will stay strong so I can post once every day or two instead of this crazy bombardment.

4 Comments

  1. Slamice says:

    Hi,

    I’m a friend of Ryo’s and read your blog sometimes. I know it’s a little late but I just had friends fly a round trip to San Fran for $100. Someone sompletely seperate told me about this airline as well. Thought in case you ever wanted to go back to check it out…

    https://www.allegiantair.com/

    it needs good timing though, for the departure and arrival dates.

  2. Crust says:

    Wow, thank you so much. I do hope to go back there maybe in a year or so. I love when people share info.

  3. Colleen says:

    Describe the fermentation process. Did you salt it? Did you add vinegar to it? Both? Details please. Was it in cool storage or warm storage?

  4. Crust says:

    I guess I should have talked about the process. But really all I did was slice the cabbage and then sprinkle on a little coarse salt, and add some water. I weighted it down and then put a rag over it. I put it upstairs in dry storage and I think it took so long because it is drafty up there. I came back a month later and it was done. No vinegar. I had one successful batch at home with no water added, just the water from the cabbage. Lidbin and I had a bad batch because there was not enough liquid to cover it and it went moldy. I didn’t expect much from this one and it was great even with savoy cabbage hearts.

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