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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old 3 Weeks Ago   #691
Jeanus
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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?
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Old 3 Weeks Ago   #692
Worth1
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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.
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Old 3 Weeks Ago   #693
MrBig46
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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.
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Old 3 Weeks Ago   #694
encore
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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
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