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Thread: Sauerkraut

  1. #11
    Join Date
    Apr 2011
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    Lol, it must be sauerkraut season. My first (successful) batch is in the tsukemono press! My first attempt smelled like chlorine so I threw it out, any idea why that would happen?
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  2. #12
    Join Date
    May 2011
    Location
    NJ
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    336
    I finally ate it and it's good! But it's crunchy. Isn't it supposed to be soft? It sat on my kitchen counter for 2 weeks and it changed color and everything but it's more the texture of coleslaw than any sauerkraut I've ever had.

  3. #13
    Join Date
    Sep 2011
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    19
    Mmm, crunchy saurkraut, sounds like you got it just right.

  4. #14
    Join Date
    Aug 2011
    Location
    Seattle, WA
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    36
    Not if you culture it the way you did -- the stuff at the store has been cooked in the canning process. You did good.

  5. #15
    Join Date
    Sep 2011
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    4
    Quote Originally Posted by kiwigirl42 View Post
    I made the plain sauerkraut and added in whey from home made yogurt. if you haven't got whey you can just add extra salt.
    Yup plain sauerkraut is much more tasty and just need less work it but not without salt my friend.........

  6. #16
    Join Date
    May 2011
    Location
    NJ
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    Well cool then!

    No one else here will try it, lol! I've been having a little with each meal. Now I'm inspired to make some more :-D

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