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BullsEye

Homemade sauerkraut

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Well cabbage was on sale at the local grocery store 10 pounds for a dollar. I am glad I only bought two heads of cabbage cause I only have a bowl large enough to hold one with the brine. I pulled this recipe from again my favorite cook book Charcuterie.Heat 17 cups of water with 3/4 cup and 2 Tablespoons of Kosher salt till the salt dissolves. Let it cool back to room temp. Place thinly shredded head of cabbage in a non reactive bowl and then cover with brine. Then cover with cheese cloth. I used wax paper with holes in it (didn't have cheese cloth, thanks for the idea John) and place a plate on top so that the cabbage stays under the brine solution. I will need to wait 2 weeks before my cabbage becomes sauerkraut but will let you know how it comes out.DSCN2038.jpgDSCN2041.jpgDSCN2042.jpg

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Another good one! Nothing like good homemade sauerkraut. I had a little family owned market near me growing up and they had the best homemade sauerkraut.

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While waiting the two weeks, is it kept in the refridgerator?

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I am keeping the sauerkraut in a a dark cool pantry in my kitchen. It needs to be kept between 70 and 75 degrees F so that the good bacteria (Lactobacillus) can ferment the cabbage. If it gets hotter other bacteria can thrive which is bad, if it is colder then the Lactobacillus doesn't ferment the cabbage as fast.

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My wife wants me to dig a root cellar in our back yard. She says she needs a better way to store the vegetables and things we grow to keep them longer. I was thinking of digging out the floor of one of my horse stalls and trying that approach. But I'd hate to cause the building to fall in too. I can see the headlines now. "Homeowner killed while digging basement bomb shelter." Maybe I should just try a hole in the ground and use the earth I dig out to cover a concrete roof structure. Either way I could sure use a nice dark cool place. But then I might have trouble keeping my chickens out of it when it's HOT out. :signs1111cr:

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