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SilverSalmon | 09-22-2008 02:42 AM
Saurkraut harvested some Sauerkraut tonight. If you haven't you should look into doing it. Very easy, lots of nutrients, and keeps well. Only need cabbage and salt. Nothing else.I added galic and Horadish to mine, so extra funky, but delicious. i used a beer fermentation bucket, with air lock. Worked damn well and very cheap, less than ten bucks. The ceramic crocks for kraut can runsinto the hundreds of dollars. Love this food grade plastic option. Learning how to ferment food is a goooood skill. I do beer, cider, mead, cheese, kraut and etc. Same process ( Fermentation)!

Percival | 09-22-2008 03:02 AM
Re: Saurkraut Lets ferment our brains with some Amantia Muscaria. =) I agree though, good skill indeed, I do it myself.

SilverSalmon | 09-22-2008 03:11 AM
Re: Saurkraut Quote:
Originally Posted by Percival (Post 1305600) Lets ferment our brains with some Amantia Muscaria. =) I agree though, good skill indeed, I do it myself.
The brain should only be fermented with Psiloscybe Cyanescen or Azurescen, and perhaps cubensis. ;-) I'll leave Muscaria and Amanita Panterina to you ;-)

simpleworld | 09-22-2008 03:56 AM
Re: Saurkraut Lacto-Fermentation is a great way to preserve and increase health benefits of some foods. It's actually real easy. I have a gallon glass jar that I put assorted vegetables in, mixed with some apple cider vinegar, lemon juice, a bit of water and seasonings and just let it sit covered at room temps for a few days. After some time you start to see carbonation develop and it's done. Place in the fridge and It'll last quite some time. You can do it with beef as well. I usually marinate thin cut beef in lemon juice and seasonings...stick in the fridge for a few days and eat it raw. The acidity of the lemon juice inhibits bacterial growth and "cooks" the beef too. A quick Google search brought up the following PDF with some good basic info: http://www.google.com/url?sa=t&sourc...U0QJQ-51wk3xEA

Darkside | 09-22-2008 08:57 AM
Re: Saurkraut yeah I vouche for saurkraut as well. we make it in a used oak whiskey barrel, approx. 160-200 lbs of cabbage can fit in it. lasts us to spring and we consume it pretty heavily (almost daily basis). awesome source for vitamin C.

teedub31 | 09-22-2008 12:37 PM
Re: Saurkraut SAurkraut is a waste of perfectly good cabbage. And I hate cabbage.

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