tag:blogger.com,1999:blog-9201245843104552505.post7625107544433764182..comments2023-05-23T01:49:57.124-07:00Comments on Kat's Retirement Journey: Sunday Night Chit-ChatKathy Skinner (Kat)http://www.blogger.com/profile/12062260189125326781noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9201245843104552505.post-49674394989262218432013-10-14T16:31:15.786-07:002013-10-14T16:31:15.786-07:00I remember from last year that sauerkraut was not ...I remember from last year that sauerkraut was not your favorite! The sandwiches were good. We are using Sprouted Wheat bread right now and it is super yummy. Plus still have fresh veggies in the garden to make great sandwiches! Kathy Skinner (Kat)https://www.blogger.com/profile/12062260189125326781noreply@blogger.comtag:blogger.com,1999:blog-9201245843104552505.post-26832936612501637872013-10-14T16:29:36.218-07:002013-10-14T16:29:36.218-07:00The flavor is way different when you make it yours...The flavor is way different when you make it yourself. It's like the deli sauerkraut that you purchase in the refrigerator section at the store that comes in either a glass jar or a plastic bag...only better. Homemade (when it turns out) is crisp and super delicious! One of the books we have is Making Sauerkraut and pickled vegetables at home by Klaus Kaufmann, DSc and Annelies Schoneck. We have another one but I can't find it. There are a lot of recipes on the internet. Basically we used 3 Tbsp of coarse sea salt to every 5 pounds of cabbage. Temperature is key so check out the internet recipes and let me know if you have any questions.Kathy Skinner (Kat)https://www.blogger.com/profile/12062260189125326781noreply@blogger.comtag:blogger.com,1999:blog-9201245843104552505.post-75386566995245672622013-10-14T06:53:59.574-07:002013-10-14T06:53:59.574-07:00Can't lie... not a fan of Sauerkraut. *shudder...Can't lie... not a fan of Sauerkraut. *shudder* lol!! I'd prefer the sandwiches... ;) Happy to hear you're feeling better, Kat! Hope you have a wonderful week!! ~Carla~https://www.blogger.com/profile/02341057469246030024noreply@blogger.comtag:blogger.com,1999:blog-9201245843104552505.post-79649366931684051852013-10-14T01:05:27.441-07:002013-10-14T01:05:27.441-07:00That reminds me that I was going to make sauerkrau...That reminds me that I was going to make sauerkraut last year and never got around to it. The cabbages started appearing at the market in large quantities a couple of weeks ago so I really should get going on it. I don't specially like it but I thought if I made it myself, maybe it'd be different than what you buy in a shop/get in a restaurant. Do you follow a particular recipe or just "know" at this stage how to do it? Need to get myself a good fermentation basics book, I think. Moonwaveshttps://www.blogger.com/profile/16018956740090192993noreply@blogger.com