Making Sauerkraut

Discussion in 'The Cooking Channel' started by SnowRooster, Oct 19, 2019.

  1. Windini

    Windini Plank Charter Life Member

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    Bummer!
     
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  2. turkeydance

    turkeydance Well-Known Member

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    well, we have done this as well.
    fortunately, more successes than failures.

    bottom line: it is cheaper to buy store-bought.
    yes, we know how to make our own, and we THINK
    it is better, but the cost/benefit ratio is too high too continue.
    even the "farmer's market" offerings are cheaper than ours.

    and here is something i learned online:
    buy the absolute cheapest and further ferment
    in our own jars to get the Best Taste, in our opinion.
     
  3. REELDOC

    REELDOC Member Benefactor Supporting Member

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    Must respectfully disagree. I grow my own cabbage which I can pick at exactly the right time. (This year the cabbage couldn't take the heat, but we have 30 or so quarts put back for that very reason.) The soil I plant in makes sweet cabbage. I can shred the cabbage however thin I want it. I can leave it I the crock til it ferments to the level I like it. Have never had a failure.
    If our cabbage doesn't do good, and we need to make more, I just go to the store when they first start coming in. I can cherry pick the ones I want and repeat the above.
     
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  4. rodney1968

    rodney1968 Happy to be here

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    I ferment mine nothing but cabbage and salt.
    move to the fridge when its done
    watch the guy on you tube better done yourself he ferments everything
     
    Last edited: Nov 8, 2019
  5. Pink_Vapor

    Pink_Vapor Well-Known Member

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    That sounds tasty.