Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Pickling & Canning => Topic started by: africanmeat on September 11, 2014, 04:35:58 PM
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Today i started my new sauerkraut project .
sliced 3 cabbage , mixed with salt ,pressed it in a big jar .
laid on top a bag of water to keep the cabbage under the pickling juice .
now it will sit like that for 4 weeks .
(https://lh4.googleusercontent.com/-4c8PNkRdKvg/VBH-rar294I/AAAAAAAAIuU/EY3O72gc9so/w1113-h835-no/DSC01298.JPG)
(https://lh6.googleusercontent.com/-AW5D_a1ctXo/VBH-xWEuU8I/AAAAAAAAIus/tJDmOrr6Gj8/w1113-h835-no/DSC01301.JPG)
(https://lh3.googleusercontent.com/-XgA9sNfqJL0/VBH-3s34EPI/AAAAAAAAIvM/rPwtSuqyzOo/w1113-h835-no/DSC01305.JPG)
(https://lh3.googleusercontent.com/-0jHS03OuK-0/VBH-5GeAEUI/AAAAAAAAIvY/aWmYSF6XA5A/w1113-h835-no/DSC01306.JPG)
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I'm waiting... ;D
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Best Kraut ever!
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I love sauerkraut. on almost anything.
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I love sauerkraut and just canned 6 pints after 45 days. I like it sour. I will have another batch in 2 weeks. Pam
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Looks good Ahron!!! I like your jar! You will like it! Don
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Off to a good start, watching this one. ;)
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Hows it coming?
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Hows it coming?
It looks good 3 more weeks to go i love it sour .