A Sour Experiment

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We’ve been harvesting cabbage and can only eat so much coleslaw so I decided to try something new.  Sauerkraut in a jar.  I did a lot of research and ended up deciding on a recipe that uses shredded cabbage, mustard seeds, juniper berries, pickling salt, honey and brine in a sterile jar.  It’s stored in a dark spot (our pantry) and should be ready in about 6 weeks.  I’ll keep you posted…

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5 Comments (+add yours?)

  1. Meredith
    Jun 12, 2012 @ 10:00:27

    I remember growing up my German Grandpa would make Sauerkraut at the ranch all the time..his method was a bit different…totally exposed! and the house would always smell like sauerkraut! Found memories of cabbage..;0) I wonder if you could make Kim-chi with it?

    Reply

  2. Connie
    Jun 12, 2012 @ 11:09:46

    I’ve never had Kimchi, and that’s just wrong!

    Reply

  3. Jennifer
    Jun 12, 2012 @ 13:47:36

    I’m pretty sure it’s not wrong – I like sauerkraut…but kim chi? Ick!! Hope your sauerkraut tastes delicious!!

    Reply

  4. LimeRiot
    Jun 12, 2012 @ 20:49:18

    I really like kimchi! I think it would be a fun experiment. Let me know how your kraut works out (hey, that rhymes :)). We have this thing called the Perfect Pickler that’s supposed to be great for kraut but I haven’t tried it yet.

    Reply

  5. MJ Barnfield
    Jun 13, 2012 @ 07:59:39

    Yum! Sounds delicious!

    Reply

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