Autumn colour week :: cabbage, krauted

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    that little handful of seeds last march produced 65 pounds of green cabbage and 48 pounds of red, and that's after eating a few heads already and giving a few away so far! we sent one home on the airplane to D.C. with my brother-in-law. so much for "local" food.

    thus, sauerkraut. i've never really like the stuff but am determined to learn how this year.

    i LOVE kim chee, so why not kraut?

    katken, mtkatiecakes, gypsywagons, and 25 other people added this photo to their favorites.

    1. julia:elise 55 months ago | reply

      ack! is this from wild fermentation?? i'm still waiting from the library, but i found his basic recipe on his website- he said that he doesn't like to can it because then you kill it and well, defeat the purpose... i need to try this. maybe this weekend? what recipe did you use?

      (okay, way too many questions for one flickr comment!)

    2. knitting iris 55 months ago | reply

      julia: i got the recipe from a friend who copied it out of a book(you can see it leaning back there). the title doesn't show on the copy so i'll have to ask her.

      it's cabbage sliced the thickness of a dime or less packed tightly into sterilized jars and mashed (i used a big wooden pestle) in there until the cabbage is slightly bruised, releasing a little liquid, up to about 1 inch from the top of the jar. add 1 tsp salt, 1/2 tsp honey. slowly pour in boiling water, running a knife down the edges of the jar to release air bubbles. top with water to about 1/2 inch from the top. screw sterilized lids on tightly.

      allow to sit in a cool place ( 60-70 degrees F) in a pan or tray to catch any possible overflow (apparently best in an outbuilding or somewhere where the kraut odor won't be a bother). if it appears, wipe any spilled liquid from the jars and screw lids on tighter. never loosen the lids.

      after 6 weeks they can be brought inside and wiped down. use within a month or process in a boiling water bath 20 minutes for longer keeping.

      still haven't picked up my copy from the library yet, either. will have to look into the canning pros and cons...

    3. AlyssssylA 55 months ago | reply

      Looks great! I make kraut all the time and use basically the same recipe, though without honey. Here's my blog write up:

      Oh, also, I usually slice my cabbage a little thicker. I just like it that way better :)

    4. iremembersleep 55 months ago | reply

      It sounds like a good recipe... you can add what my greatgrandmother taught me... a dried red chilly crushed slightly. It keeps away the bad germs and bacteria and adds loads of flavor too. ...mmmm!

    5. katken 55 months ago | reply

      mmmm, kraut. I'm going to have to try that.

    6. LollyKnit 55 months ago | reply

      this looks SO good.

    7. iremembersleep 55 months ago | reply



    8. 55 months ago | reply

      You have a great eye for photography...

      Congratulations on a well deserved #47 on Explore.
      Have a great Wednesday!
      Seen on Ansaz

    9. Kellarella 55 months ago | reply

      I make a similar version from Nourshing Traditions (Sally Fallon). No honey, just salt and whey and beat the cabbage up as you describe. Leave on the counter for 2 weeks then into the fridge to slow down fermentation. It's excellent!

    10. The Bunny Project 55 months ago | reply

      Cabbage is almost the only thing that grew in our tiny not so good soil garden. This is a pretty good idea of whatto do with it!

    11. TheYellowDoorPaperie 55 months ago | reply

      I'll have to use this next year, I had so much cabbage and I didn't know what to do with it!

    12. r.AI (-) 55 months ago | reply

      So cool! Have a good weekend my friend!

    13. † B.H.B. PHOTOGRAPHY † 55 months ago | reply

      I love sauerkraut I have never had any homemade! great capture!

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