Just processed 10 pints of sauerkraut can not wait to try other veggies. What spices if any have you used. I put some black pepper corns, celery seeds, cardamon, cumin, and caraway, I know we like caraway seasoned kraut with rubens. I have some airlocks I need to get on the ball and use them. Thanks for all the information I read and reread this thread. How do beats and turnips affect taste?

I haven't put any spices in sauerkraut yet and I have no idea about beets and turnips at all.
I'm glad you are enjoying the thread.
Worth

I am fermenting 30-40 kg of cabbage every year in 4 l glasses. After fermentation (I do not like much acid) I sterilize in glasses of 0.7 l. In winter everything is mainly used for cooking. Recently I have been buying.

i tried using dill seed (whole) in one quart, and also ground up seeds in another one, they both tasted pretty good, think it was about a tsp. but honestly don't remember, could of been a bit more, that's my problem! i don't write things down. lol----tom

Just got this year's kraut cabbage.
Found it locally for $2 a head, and each head is 20 pounds plus!
I'm very happy with this purchase, grocery store cabbage
is $.49 a pound, and this was cut fresh when I purchased it!

[IMG]http://www.tomatoville.com/picture.php?albumid=413&pictureid=2775[/IMG]
Cabbage 20 pound plus

[IMG]http://www.tomatoville.com/picture.php?albumid=413&pictureid=2777[/IMG]
6 of 7 cabbages

[IMG]http://www.tomatoville.com/picture.php?albumid=413&pictureid=2776[/IMG]
Cabbage #7

OMG!! These heads look beautiful! Good luck!

Good lord.:lol:
Worth

Not only BIG, but look how tight they are! and what a great price!!

Has anybody tried ferment green tomatoes? Just wondering what to do with all this stuff, hate to waste them.

ideas need to be shared
 

Hi Worth and everyone!
Came up with an ides for a fermentation vessel. Have an 8qt stainless steel pasta cooker set, and never really used the insert for pasta cooking, made a batch of kraut in it with the insert pressing the cabbage down and a large glass jar with water to top it all. Worked amazing. Finally found some use for the pasta insert. The holes in it let the juices come up.... this will work for pickles too. This is for someone who might already have a pasta cooker set.... and no fermentation vessel.
Another sharing worthy result.
Mixed up some chopped red and green cabbage, red onion, carrot, jalapenos and a bunch of sliced green unripe tomatoes and peppers. It came out pretty good. Fermented some green tomatoes before but never really loved them. In this type of mix, green tomatoes and peppers work really well. :yes:
Best,
Lyuda

[QUOTE=NewWestGardener;669141]Has anybody tried ferment green tomatoes? Just wondering what to do with all this stuff, hate to waste them.[/QUOTE]
I just posted about green tomatoes a second ago, what a:wait: coincidence. [url]https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-green-tomato-pickles/[/url]
Here is a recipe, it looks fine to me, if the tomatoes are large, I would probably quarter them.

This looks like mine! only i use caraway seeds instead of dill, Love it! YUM, and the fact that the stones fit just perfectly!! Love when that happens!


[QUOTE=Worth1;609507]Keeping the thread alive.
I had a head of cabbage and some carrots left over.
I still have sauerkraut but what to do.
Decided to make more.
It is in a food grade 18/10 stainless container and the stones just happened to fit perfectly.
I mean just look at those puppies.
This batch no measuring just three handfuls of salt and some dill seeds.
I won't even bother putting it in jars I will just dip what I want out of it.
That is the plan anyway. :lol:
We shall see.
Worth
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[ATTACH]68584[/ATTACH][/QUOTE]

[QUOTE=NewWestGardener;669141]Has anybody tried ferment green tomatoes? Just wondering what to do with all this stuff, hate to waste them.[/QUOTE]

That is what I am going to do with a lot of this, besides making sauerkraut.
I will make a "chow-chow" with green tomatoes, cabbage and some aji amarillo
peppers.

Thanks, I will give that a try. I imagine the near ripe ones are more flavorful than the little ones, more sugar in them.

BTW, fermented turnips are great, the best way to eat it anyways, as they have a nice firm texture.
I grew up in a remote Chinese farm near the Russian border, our winters are never without pickled turnips. Actually I suspect the Chinese term for "turnip"is actually borrowed from Russian language. They are always pickled, usually whole, never used fresh. Once ready, they will be julienned, then spiced with chili oil, and sprinkled with toasted sesame seeds.

Chili oil: pure boiling hot oil directly into a bowl of chili flakes.

[QUOTE=Karrr_Luda;669144]I just posted about green tomatoes a second ago, what a:wait: coincidence. [url]https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-green-tomato-pickles/[/url]
Here is a recipe, it looks fine to me, if the tomatoes are large, I would probably quarter them.[/QUOTE]

[QUOTE=clspie;669149]That is what I am going to do with a lot of this, besides making sauerkraut.
I will make a "chow-chow" with green tomatoes, cabbage and some aji amarillo
peppers.[/QUOTE]
Sounds great! I got two heads of cabbage waiting and some useless super green tomatoes, i better go and chop them up now..... :cute: