annaraven - more random update stuph

[AnnaRaven]

Sauerkraut is done fermenting when the bubbles stop coming up when you tap the side of the crock.

At typical room temp (75F) traditional kraut generally takes 4-5 weeks but can take as many as 6-7 weeks if your home/fermenting area is cooler. If your home/fermenting area is warmer it can take as few at 2-3 weeks, but the keeping quality will be lower. I have no idea about fermenting time or keeping quality of the "rush" method of fermenting by adding whey that is touted on this forum.

(sources for the above info = My (late) Oma, personal experience, Keeping the Harvest 1980 by Nancy Chioffi & Gretchen Mead, Better Homes and Gardens Home Canning and Freezing 1973, and Ortho Books The Complete Book of Canning 1982 which has a huge section on traditional fermenting.)

Wow. Thanks! Great info.

 

[moolie]

No problem, I grew up on the stuff (and helping my Oma make it) and I'm fortunate that hubs loves it as well.

We also eat cabbage (cheapest veggie out there, and so healthy) as slaw and mixed with broccoli as slaw.