tag:blogger.com,1999:blog-4710322108566935563.post2396301040404515989..comments2024-03-26T09:35:16.241+02:00Comments on Mämmi: Sauerkraut ‒ HapankaaliMalitsuhttp://www.blogger.com/profile/17484992231751688225noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4710322108566935563.post-22951935275716782632009-12-01T17:10:10.166+02:002009-12-01T17:10:10.166+02:00Kiitos Merituuli! Täytyypä itse asiassa pykätä aih...Kiitos Merituuli! Täytyypä itse asiassa pykätä aiheesta jokin intoilupostaus...Malitsuhttps://www.blogger.com/profile/17484992231751688225noreply@blogger.comtag:blogger.com,1999:blog-4710322108566935563.post-10226265727461064442009-12-01T13:15:30.422+02:002009-12-01T13:15:30.422+02:00Onnittelut SRE:n ruokablogivalinnasta!
You have b...Onnittelut SRE:n ruokablogivalinnasta!<br /><br />You have beautiful blog with many interesting recepies!Merituulihttps://www.blogger.com/profile/05468500830261174675noreply@blogger.comtag:blogger.com,1999:blog-4710322108566935563.post-35344303878489283242009-11-30T11:06:29.051+02:002009-11-30T11:06:29.051+02:00Goddessofcake, you're right in that sterilizin...Goddessofcake, you're right in that sterilizing all the equipments prevents unwanted life forms from showing up. I've definitely learned that from beer brewing but didn't want to emphasize that too much since some kraut recipes are based on the very idea of using the same vessel (where the perfect bacteria is already feeling at home) over and over again. That scum on surface shouldn't be dangerous as long as the cabbage stays under the brine (the most important task of which is to protect the cabbage from getting bad before there's enough acid to do this job) but of course you should always check with your nose if it's rotten. Thanks for the interesting link. Can't wait for summer and wild veggies!<br /><br />Kristen, that video is a great idea. Somehow writing this thing down makes it sound much more complicated than it is. But shouldn't you be playing krautrock instead of Britney? :)<br /><br />Okriina, I've seen Lidl selling it in large tins (a German store, who would've guessed!) but think this is a fairly simple operation as well.Malitsuhttps://www.blogger.com/profile/17484992231751688225noreply@blogger.comtag:blogger.com,1999:blog-4710322108566935563.post-12637787094696176522009-11-29T22:32:00.704+02:002009-11-29T22:32:00.704+02:00I wish I would be as adventurous and try to make m...I wish I would be as adventurous and try to make my own. I just love sauerkraut, but hate the little plastic boxes where it is sold.Anonymoushttps://www.blogger.com/profile/00389767883452521112noreply@blogger.comtag:blogger.com,1999:blog-4710322108566935563.post-74695797344305465832009-11-29T20:20:48.246+02:002009-11-29T20:20:48.246+02:00I'm a huge fan of sauerkraut and I eat it regu...I'm a huge fan of sauerkraut and I eat it regularly. I make my own, raw, organic, unpasteurized. It's amazing. I blogged about it a while back with a video and written directions of how I make mine. I use one of those idiot-proof fermenting pots because sometimes I need all the help I can get - lol.<br /><br />Cheers,<br />KristenKristen's Rawhttps://www.blogger.com/profile/15340522295588234162noreply@blogger.comtag:blogger.com,1999:blog-4710322108566935563.post-69657691276718779012009-11-29T15:38:02.203+02:002009-11-29T15:38:02.203+02:00Good post and a lovely picture! I must say that I ...Good post and a lovely picture! I must say that I would personally not eat sauerkraut that has produced mold.. And I also think that some measures towards extreme(in my opinion) cleanliness are quite useful when making fermented products, like desinfecting the jars by heating and rinsing the cutting boards and knives with boiling water. And fermented foods can be made out of wild vegetables too! Since you seem to be such an adventurous spirit you should definetely try that next spring ;)! There is some instrucions here: http://kulma.net/ossi/hapatus.pdfAnonymousnoreply@blogger.com