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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: William H Huebl who wrote (24582)	11/4/2014 10:03:41 PM
From: Greg from Edmonton	Read Replies (1) \| Respond to of 25073

The kombucha sounds intriguing.... especially ginger kombucha! thekitchn.com

To: William H Huebl who wrote (24582)	11/16/2014 8:02:26 PM
From: Greg from Edmonton	1 Recommendation Recommended By sandintoes Read Replies (2) \| Respond to of 25073

It's been 13 days and my sauerkraut batch looks and tastes pretty good. My co-worker says he likes his sauerkraut really sour so he lets his go for 3 weeks. The level of brine in the jar was initially quite low against the cabbage but I had an idea to MacGyver the situation. I used a re-purposed gallon jar for the entire process. I put a cabbage leaf on top and weighted it down with a tall-ish water glass filled with popcorn kernels for weight. After several days in I threw out the cabbage leaf when things began to soften up a bit. Every day or so I push it down a bit so the liquid level rises enough to soak the shredded cabbage on top and not have it dry out. This weekend it seemed to settle a bit more and now it actually looks like sauerkraut. I think the process would have went quicker if the temperature was more constant, as the thermostat in our house is programmed to turn down the heat when we are out during the day. While away last weekend, the power went out and somehow our furnace did not restart so that temperatures were barely above freezing when we got home again. I think later this week I may move the jar into the fridge and declare it ready for eating!