Just made 2 1/2 quarts of soon-to-be-sauerkraut. Clueless what comes next. My seven year old stayed up until almost midnight to help.
Obviously I am really excited.
When I made saurkraut I was aware of when it was "done" by the smell. It arrived at an unmistakeable kraut aroma and stayed there for about 5 days before it started to smell spoiled. If you like saurkraut, it will start to smell delicious! :) That's when to eat it.
Don't be afraid of "trial and error." Temperature fluctuations make a drastic difference in curing vegetables, I found. Since I was pickling in a basement crock, I had to go by aroma since each batch was dependent upon the seasonal temperatures.
At a very low temp the food will not cure at all. I had that happen a few times.
Congrats to you and your child on your effort ;)
Thanks. I made it Sunday night. I live in Tucson. It's only 75 in the house without cooling (we had a cold snap.) I'll actually check it Wed. to see how it's doing.
|All times are GMT -7. The time now is 11:45 PM.|
Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Resources saved on this page: MySQL 5.88%
vBulletin Optimisation provided by vB Optimise (Pro) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
User Alert System provided by Advanced User Tagging (Pro) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.