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Our Lady's Loom, Larder, and Laundry
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Subject Topic: A Crock & Kraut ? Post ReplyPost New Topic
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florasita
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Posted: April 30 2010 at 12:35pm | IP Logged Quote florasita
Hi All , well as some you may have seen We purchased a huge # 10 Crock the other day ! I have heard back from most people to either make kraut or wine in it .
So now I've questions . #1 is recipes ! if you have tried several , what is your preferred choice in kraut recipe ?
32 could I make cortido in it instead ?
I am not a huge fan of kraut except when eating smokies but I love love cortido .
my dh loves kraut or cortido .
if I make cortido can it sit in the crock as long as kraut and canned later .
reading in my food that schmecks book and others it seems some kept thiers in a crock all the time just kept in a cool shed in late fall until it began to freeze then moved to cold storage indoors.
    I won't end up killing my family will I ? this stuff won't go bad will it ? I've only done pickles nothing like this fermenting stuff .
why do some recipes call for whey but then others just salt ?
as you can see I need help & ideas .also I guess fall is the time to do this anyway , right ?
Thanks so much , Rox

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CrunchyMom
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Posted: April 30 2010 at 12:40pm | IP Logged Quote CrunchyMom
Making Sauerkraut is my favorite book for making fermented foods. No frills, but very informative!

Some people use whey because it helps ensure that the fermentation happen as desired, but I always use just salt. I *think* that whey is also supposed to prevent the production of alcohol, but I'm not picky about that (some people who ferment are opposed to the consumption of alcohol in any quantity for health reasons).

I have never used a crock to ferment, I always just use multiple Mason jars, but I think that the book I recommended discusses both methods.

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