Re: [RawPortland] Digest Number 365
- 1. Yay, Alan!
From: "Celeste Crimi" <rcrimi14@...
Welp, it worked:
Tuesday I got out the $20 kraut-maker I got from Alan
(alan.mikoleit@...) and started my very first batch of homemade
As I mentioned, it was for an Oktoberfest charity fundraiser, so this was
going to be for 'general consumption'--it had to be tasty!
Alan's instructions said in 4 days it would be ready, and sure 'nuff, the
jar started obligingly oozing brine almost immediately.
By late Thursday it definitely had that delicious sauerkraut odor, and
sometime Friday it turned that yellow, translucent color of 'real' kraut.
I took it to the event and it was the hit--neither my sweet mustard salad
dressing, nor the donated vegan bratwurst, nor even the Widmer beer got as
many compliments! I didn't even 'go there' and mention that it was raw.
They had a hard enough time believing it was only salt and cabbage; no
vinegar, no spices.
So, thanks Alan, and I'm excited to try more veggies--one old-timer said
they used to put whole apples in with the 'kraut batch and that they turned
so delicous...I want to try my hand at some of those spicy pickled carrots
available at Mexican Taquerias...
Celeste in Beaverton
Yep, that's what happens when this kraut goes public. Andy in Fl said this
kraut would have easily won the Hipocrates Kraut making contest. I have
heard about the apples too and raisins. Now that I'm off of phase 1 I need
to make more kraut. I recently saw the nutritional difference of green and
red cabbage which lead me to the idea of making 1 batch each of red and
green from now on. Hey Celeste try onions they come out sooooo sweet. Onions
and kraut are a good blend. But don't pickle them together. I haven't done
beets yet, let me know if you do.
Why does one need a kraut maker when kraut/kimchee are pretty easy to make in just about anything?
What does this kraut maker have that is so special?
curious . . .