I am now eating more Sauerkraut than I have ever ate in my life.:lol:
Not as a meal but as a daily snack I open a pint jar and eat off of it two or three times a day cold out of the fridge.
It usually takes about 3 days to eat it all.
I just finished off another pint.

Worth

[QUOTE=Worth1;524316]I am now eating more Sauerkraut than I have ever ate in my life.:lol:
Not as a meal but as a daily snack I open a pint jar and eat off of it two or three times a day cold out of the fridge.
It usually takes about 3 days to eat it all.
I just finished off another pint.

Worth[/QUOTE]

So glad you are enjoying it. I am rationing it here. I gave my friend a taste, she took home a small container. She returned it empty two days later and said "get on it".

[QUOTE=sdambr;524319]So glad you are enjoying it. I am rationing it here. I gave my friend a taste, she took home a small container. She returned it empty two days later and said "get on it".[/QUOTE]

Hopefully my next batch will be from home grown Chinese cabbage Michihli.
I have grown it before and it does very well here as an herloom so I can let some go to seed and save them.

[IMG]http://www.cnseed.org/wp-content/uploads/Chinese%20Cabbage%20Brassica%20rapa%20china%20Pekinensis%20Michihli(1).jpg[/IMG]

Love reading about making kraut or crock pickles. Worth1, for some reason i cant see your pictures.

I always added plenty of crushed red pepper in mine and it was addictive. Haven't had time to make any for a few years or even garden much, but i'm getting a head start this year!

I went ahead and processed 14 of the pints of sauerkraut and I have 9 pints left in the refrigerator unprocessed.
I was thinking I like to cook it also why would I take up space in the refrigerator.
I tested one extra jar after processing and it still came out much better than store bought.
What on earth do they do to that stuff?:shock:

Worth

Yummy. Send me a sample, please! (I haven't made sauerkraut myself yet, just buy it ready-made... not the canned stuff but from the fresh produce section)
We have that tradition thanks to our Eastern neighbor :)

By the way... how do you get the Chinese cabbage to grow so well in Texas? I would have thought the bugs love it :shock: I read somewhere that c g works well as a decoy to keep the rascals away from other greenies...

[QUOTE=NarnianGarden;524977]Yummy. Send me a sample, please! (I haven't made sauerkraut myself yet, just buy it ready-made... not the canned stuff but from the fresh produce section)
We have that tradition thanks to our Eastern neighbor :)

By the way... how do you get the Chinese cabbage to grow so well in Texas? I would have thought the bugs love it :shock: I read somewhere that c g works well as a decoy to keep the rascals away from other greenies...[/QUOTE]

I dont know blind luck and starting plants when they are supposed to be started here.

I am the only person in the neighborhood that is starting gardens this early.
If you wait for good weather it is too late.
I was freezing to death in the rain the other day planting lettuce and moving onions around.
I cant remember a week going by we didn't eat sauerkraut beets and many other Eastern and Northern European foods.
I was raised on it.
Worth

I completely forgot about the fermenting sweet potatoes.:lol:

I pulled one and am eating it with the peppers and a pickle all fermented.
The sweet potato is now sour with a taste of clove and crunchy.
Worth

[QUOTE=Worth1;528200]I completely forgot about the fermenting sweet potatoes.:lol:

I pulled one and am eating it with the peppers and a pickle all fermented.
The sweet potato is now sour with a taste of clove and crunchy.
Worth[/QUOTE]

Sounds very yummy! I can practically taste it myself.

I am finishing up on my 2nd round of kraut now. Will put it in smaller pint size jars over the weekend. And then get started on the next batch. I haven't convinced myself to get a crock yet.

It is amazing how good this stuff is!:yes:

Sounds yummy!! Never tried to ferment sweet potatoes yet, something to think about. I grew purple sweet potatoes last year in a container ( not too many), need to grow more. I wonder..... fermented purple sweet potato?
Here's my kraut salad with raw onion and sunflower oil. Cranberries give it a zing, they don't get salty and fresh onions add a nice flavor contrast. Delish

[ATTACH]55908[/ATTACH]

[QUOTE=sdambr;528233]Sounds very yummy! I can practically taste it myself.

I am finishing up on my 2nd round of kraut now. Will put it in smaller pint size jars over the weekend. And then get started on the next batch. I haven't convinced myself to get a crock yet.

It is amazing how good this stuff is!:yes:[/QUOTE]

Yes it is I gave some to a couple of people and they loved it.

[QUOTE=Karrr_Luda;528253]Sounds yummy!! Never tried to ferment sweet potatoes yet, something to think about. I grew purple sweet potatoes last year in a container ( not too many), need to grow more. I wonder..... fermented purple sweet potato?
Here's my kraut salad with raw onion and sunflower oil. Cranberries give it a zing, they don't get salty and fresh onions add a nice flavor contrast. Delish

[ATTACH]55908[/ATTACH][/QUOTE]

It looks great.:yes:
A sour clove tasting sweet potato is a little hard to wrap my mind around.:lol:

Worth

I have a few thoughts I would like to share with you guys.
How do I start?
Lets see for one thing I never liked sour pickles to me they were disgusting.
Even worse was pickle juice how on earth could anyone drink that nasty stuff.
Some of you might have followed me when I made salsa awhile back and experimented with other acids besides vinegar.
Well today it struck me when I pulled out a fermented pickle that not only did I like it but I could drink the juice also.
Yes it is sour but not vinegar sour.
The vinegar is what I dont like and all of the regular pickles you buy at the store have vinegar in them.

Worth

The fermented juice is very healthy and makes your immune system strong (almost immortal) :yes:

I love real pickles, not the industrially made vinegar-y ones.. genuine fermented with just salt and some spices. Lactic acid is what makes it taste so good.

Didn't know this was possible [url]http://users.sa.chariot.net.au/~dna/kefirkraut.html[/url]
kefirkraut?!?! yikes, I think I might give it a try... a tiny little batch just to see. :eek:

Here's a fun video to watch
[url]https://www.youtube.com/watch?v=TiigsFnNDuQ[/url]