Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 Awww, shucks! Thanks. Of course, you'll be able to *start* it tomorrow. It'll take 3-5 days before it's ready. So patience is required (and planning, if you want to ensure you do not run out). My wine and dill batches are ready for refrigeration tonight after four days. Good thing too as my curry/ cinnamon batch only has one small serving left! -Erin , " Shelly " <anislandgirl wrote: > > You're the best, Erin!! I'm going to try this tomorrow! > > Shelly > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 Yes, start it. That's what I meant I have some questions. I used my food processor to chop the veggies but I couldn't get it right. I tried the pulse option and all it did was throw the cabbage around, not cut it. Then I turned it on and it pulverized it! Whoops! I went ahead and used it, but the pieces look way too small. You use your food processor, right? Do you have this problem? Also, today there is considerably more liquid than before and the veggies are really low in the jar. Can I pour off some of the liquid or will it ruin it? Also, I have found some recipes online for kimchi or sauerkraut but they are all for HUGE amounts (50 lbs of cabbage!!) Does the Wild Fermentation book have normal size recipes? Thanks! Shelly , " cronzen " <truepatriot wrote: > > Awww, shucks! Thanks. > > Of course, you'll be able to *start* it tomorrow. > It'll take 3-5 days before it's ready. So patience > is required (and planning, if you want to ensure > you do not run out). > > My wine and dill batches are ready for refrigeration > tonight after four days. Good thing too as my curry/ > cinnamon batch only has one small serving left! > > > -Erin > > > , " Shelly " <anislandgirl@> > wrote: > > > > You're the best, Erin!! I'm going to try this tomorrow! > > > > Shelly > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 My new food processor has a slicer blade where you can feed the cabbage and carrots from the top. This ensures they are actually chopped consistently rather than just thrown around. However, I used to make this with my mini-chopper and that produced a much finer product (minced really). This worked great. It just gives it that much more surface area, so may even help. <shrug> It may also comfort you to know that the Vegi-Delite Zing Salad from Rejuvenative Foods is similarly minced. As for the liquid, I've always had a lot, but you can definitely drain some off, so long as all the veggies remain submerged. In fact, I often drain a little off to ensure the metal cover on the roasted garlic jar (the weight) does not contact the slightly acidic brine. Many times I've drunk the liquid I poured off. It contains all sorts of good microorganisms in it, after all. -Erin , " Shelly " <anislandgirl wrote: > > Yes, start it. That's what I meant I have some questions. I used > my food processor to chop the veggies but I couldn't get it right. I > tried the pulse option and all it did was throw the cabbage around, > not cut it. Then I turned it on and it pulverized it! Whoops! I went > ahead and used it, but the pieces look way too small. You use your > food processor, right? Do you have this problem? Also, today there > is considerably more liquid than before and the veggies are really > low in the jar. Can I pour off some of the liquid or will it ruin > it? Also, I have found some recipes online for kimchi or sauerkraut > but they are all for HUGE amounts (50 lbs of cabbage!!) Does the > Wild Fermentation book have normal size recipes? > > Thanks! > Shelly > > , " cronzen " <truepatriot@> > wrote: > > > > Awww, shucks! Thanks. > > > > Of course, you'll be able to *start* it tomorrow. > > It'll take 3-5 days before it's ready. So patience > > is required (and planning, if you want to ensure > > you do not run out). > > > > My wine and dill batches are ready for refrigeration > > tonight after four days. Good thing too as my curry/ > > cinnamon batch only has one small serving left! > > > > > > -Erin > > > > > > , " Shelly " <anislandgirl@> > > wrote: > > > > > > You're the best, Erin!! I'm going to try this tomorrow! > > > > > > Shelly > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Thanks for the tips. Mine does have a slicer blade but I hadn't thought of using that. I've always been so afraid of spoiled food (I'm famous for rooting through my family's fridge and cupboards informing them of everything that's past it's expiry date LOL) that I'm having a hard time thinking of this stuff as " all sorts of good microorganisms " I've tasted it. I know it tastes good but at the same time I'm scared to find mold and yet still eat it! That and I was raised in a home that constantly canned and preserved food and mom/aunt/grandma were always telling me to be careful that I sterilize and process at the right heat and for a long enough time. This raw, cultured stuff is a little scary since I really don't know much about it. I have ordered the Sandor Katz book so I don't have to keep bugging you with all my questions Shelly , " cronzen " <truepatriot wrote: > > My new food processor has a slicer blade where you can feed the > cabbage and carrots from the top. This ensures they are actually > chopped consistently rather than just thrown around. However, I used > to make this with my mini-chopper and that produced a much finer > product (minced really). This worked great. It just gives it that > much more surface area, so may even help. <shrug> It may also > comfort you to know that the Vegi-Delite Zing Salad from Rejuvenative > Foods is similarly minced. > > As for the liquid, I've always had a lot, but you can definitely > drain some off, so long as all the veggies remain submerged. In > fact, I often drain a little off to ensure the metal cover on the > roasted garlic jar (the weight) does not contact the slightly acidic > brine. Many times I've drunk the liquid I poured off. It contains > all sorts of good microorganisms in it, after all. > > > -Erin > > > , " Shelly " <anislandgirl@> > wrote: > > > > Yes, start it. That's what I meant I have some questions. I used > > my food processor to chop the veggies but I couldn't get it right. > I > > tried the pulse option and all it did was throw the cabbage around, > > not cut it. Then I turned it on and it pulverized it! Whoops! I > went > > ahead and used it, but the pieces look way too small. You use your > > food processor, right? Do you have this problem? Also, today there > > is considerably more liquid than before and the veggies are really > > low in the jar. Can I pour off some of the liquid or will it ruin > > it? Also, I have found some recipes online for kimchi or sauerkraut > > but they are all for HUGE amounts (50 lbs of cabbage!!) Does the > > Wild Fermentation book have normal size recipes? > > > > Thanks! > > Shelly > > > > , " cronzen " <truepatriot@> > > wrote: > > > > > > Awww, shucks! Thanks. > > > > > > Of course, you'll be able to *start* it tomorrow. > > > It'll take 3-5 days before it's ready. So patience > > > is required (and planning, if you want to ensure > > > you do not run out). > > > > > > My wine and dill batches are ready for refrigeration > > > tonight after four days. Good thing too as my curry/ > > > cinnamon batch only has one small serving left! > > > > > > > > > -Erin > > > > > > > > > , " Shelly " <anislandgirl@> > > > wrote: > > > > > > > > You're the best, Erin!! I'm going to try this tomorrow! > > > > > > > > Shelly > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 FYI: I'm not a big fan of the red wine variety I just concocted. Maybe if I hadn't used any red cabbage in that batch? It was just too sweet or something. Oh well. I wanted to give this heads up since liking wine apparently does not automatically translate to liking this variation on traditional kimchi/sauerkraut. -Erin Quote Link to comment Share on other sites More sharing options...
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