While it's easy to make sauerkraut, there are a few things you should keep in mind to make sure that your kraut comes out perfectly every time. Use very fresh cabbage because it has a higher water content than older cabbage and will make a better brine. Shred the cabbage very thinly (...
This makes botulism the potential scourge of home canning, where non-acid foods are boiled and sealed in glass jars, then stored at room temperature (non-acid, no oxygen). Many will tell you this is why pressure cookers were invented: to elevate food temperatures for canning to above the t...
The best we can do is estimate. © Fortyforks | Dreamstime Homemade Yogurt Troubleshooting “My yogurt didn’t set and I have yogurt soup!” There may be an occasion or two when your yogurt doesn’t set properly. I’ve made probably close to 50 batches and fortunately it’s only ...
Kraut pounder (optional) Carrot and garlic for flavoring a batch of sauerkraut. Purchase Ingredients In this recipe, we make Sweet Garlic Sauerkraut: cabbage lightly seasoned with carrots and garlic. It’s a popular flavor, even for children. If you prefer to ferment cabbage on its own, follow...
Whether it's homemade or already packaged in a can, jar, or plastic vacuum-pack, sauerkraut is almost always preserved in a natural pickling brine, a vinegar solution, or even white wine. Some recipes call for cooking the kraut in this liquid, while others say to drain and rinse. There...
Combine the broth, wine and lemon juice; pour over the meat and kraut. Bring the mixture to a boil;REDUCE HEAT, cover and simmer 1 ½ to 2 hours. NOTE:Pork butt should be tender when pierces with a fork. Discard the onions and the cheesecloth bag. ...
Another alternative is to reduce your liquid to a concentrated syrup, so see even farther below for a two quick tutorials on how to make vegetable powders and how to make concentrated homemade food coloring, just like you'd buy in a store. 4. Vegetables-based dyes can turn brown when ...
I have plenty of lovely cabbage heads in my kitchen garden right now. I made cabbage rolls the other day from my homegrown pointed cabbage. Delicious!The Filderkraut gets really large, and the heads are delicious to eat raw or cooked. This lovely cabbage has been growing in my kitchen ...
How to Make Kimchi / Kim Chee: My father was stationed in Korea once upon a time and brought home a taste for Kimchi / Kim Chee. My mother did make it a few times but from her description it sounded very complicated, and something no one should try witho
will do.Fromsourdough, kombucha,natural pickles,beets, andkraut, I now can’t get enough of anything fermented with a bit offizz– tart and tangy. So last year when my friendElisagave me some kefir grains, I couldn’t wait to start brewing this nourishing probiotic rich drink at home. ...