Do you pound it into the jar? Using something like a potato masher maybe? Or do you prepound the cabbage in a bowl or something.
You know I really start to wish I had paid more attention to my grandparents. I was not a huge kraut fan as a young person despite being uber German heritage (dad was born there - mom's family is from there too). My friends who have always loved kraut told me my granddad made the best kraut they had ever had. I never ate it, just brought it home for my friends. Of course now they have both traveled beyond and I am old enough to realize all I missed when I was too young and stupid to care. I have expanded my horizons over the years and decided kraut is actually pretty tasty. LOL Anyway, we eat cabbage almost daily in this house and our own homemade kraut seems like an awesome addition to the rotation. Jaxi On Mon, Nov 15, 2010 at 3:31 PM, Sandy <[email protected]> wrote: > Hi Jaxi, > > When I make my pineapple sauerkraut I put it into a 1 quart and a 1 pint > mason jar and that is with using a small cabbage.. If after you pound it and > there isn't enough juice to come to the top of the jar then you can add a > bit of water to make it so. I use a cap and ring like the ones for canning > to cap mine with. Make sure you screw the lids on tight and put something > under your jars because I do not care how tight you screw on the lids the > juice will seep out. I put mine on the counter out of any sunlight of > course. After a few days bubbles will start rising to the top and I usually > leave mine out for about 6 days then refridgerate Yes, I use fresh peeled > and chopped up [I do that myself] pineapple...it is plenty juicy and sweet. > > When I make mine I alternate the shredded cabbage with the chopped up > pineapple and then pound it. Do not forget to use salt because it tastes so > much better with it. > > No need to apologize for the questions, that's how we learn. Feel free to > ask me more if need be. > > This is the best sauerkraut I've ever made and really enjoy it. Next time I > will also add other veggies along to see how that tastes. If after it has > been in my fridge longer than I think it should I put it in my juicer and > make sauerkraut juice storing it in jars and drinking some everyday until > it's gone. > > Sandy > > --- On *Mon, 11/15/10, jaxi <[email protected]>* wrote: > > > From: jaxi <[email protected]> > Subject: CS>pineapple sauerkraut > > To: [email protected] > Date: Monday, November 15, 2010, 11:55 AM > > > 6 cups fits into a pint sized mason jar? So cabbage, pineapple and juice > to rim (the area just before the threads start?) and water to very top, > screw on (self sealing?) lid? Just leave it on the counter? Or does it > need to be in the dark? How do you know when it is "done" and once "done" > does it need to be refrigerated? Fresh pineapple that you juice yourself? > > This sounds simple enough for us to make and actually sounds good to me. > So sorry for all the questions but want to do it right if I'm going to try > it. > > Jaxi > > On Mon, Nov 15, 2010 at 11:31 AM, Sandy > <[email protected]<http://mc/[email protected]> > > wrote: > > I could not agree more, Elan. I make pineapple sauerkraut and my own kefir > and kefir cheese which in my opinion is delicious. > > Here is the recipe for pineapple sauerkraut...I use a bit more pineapple > than this recipe calls for. > > Sandy > > > One Step Pineapple Sauerkraut > > It makes one pint (1/2 liter) of cabbage kraut. > > 6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped > pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and > enough juice so that when you press down on cabbage, juice seeps up through > your fingers. > > Press mixture down into Mason jar, making sure you get all air pockets out. > Fill to just under rim of jar, then add water to brim and screw lid on. > Place jar in a bowl in case of seepage. Leave for 6 days (less in hot > summer). > > I love this recipe because I never get mold or scum. There's nothing to > scrape off the top. You simply unscrew the lid to delicious kraut. Flavor is > awesome! > > More labor-intensive is to add any other veggies you like such as beets, > carrots. > > To receive the benefits of the live lactobacillus bacteria, consume the > sauerkraut as soon as possible. After a short period of time the bacteria > will die out. That's why I make mine fresh weekly > > > > > > > > > > > > From: elan spire > [mailto:[email protected] <http://mc/[email protected]>] > > Sent: Sunday, November 14, 2010 > 5:32 PM > > To: [email protected] <http://mc/[email protected]> > > Subject: CS>re: making your own > vitamins > > > > One thing we could do that would be very powerful is to make our own > > vitamins. It ' s time for those who > know how to make these things to > > share their knowledge and their recipes. Many on this list make thier > > own silver water. Why not the rest of the stuff. So, share your recipes > and > techniques for >>>everything. > > > > > > > > > > > > > > > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > Rules and Instructions: http://www.silverlist.org > > Unsubscribe: > > <mailto:[email protected]<http://mc/[email protected]> > ?subjectunsubscribe> > Archives: > http://www.mail-archive.com/[email protected]/maillist.html > > Off-Topic discussions: > <mailto:[email protected]<http://mc/[email protected]> > > > List Owner: Mike Devour > <mailto:[email protected]<http://mc/[email protected]> > > > > > > >
