Started by Homegrown Tomatoes, October 17, 2007, 04:08:34 PM
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Quote from: rick91351 on August 09, 2014, 02:09:01 PMJohn very interested in this. Or this type of preserving. Please excuse my lack of experience. What is a turn? Does your mother recommend any books or publications for this. Does it ferment better this time of the year rather latter like early fall. How do you know when it is finished. When you put it up do you just do a regular old boiling water bath?
Quote from: Redoverfarm on September 09, 2014, 11:26:53 AMThe fruits of our labor. 48 pints of kraut from 12 heads of cabbage. Took a little longer to work than expected. The temperature has a good bit to do with how fast it makes. Originally for the 1st two weeks it was in mom's cellar. A little too cool so it was moved to her sunroom. All in all it took about 26 days to get the right level of sourness. Taste testing every other day to monitor it. Now on the shelf until supper time during the winter. Oh yeah we did have a mess last night with kielbasa and mashed potatoes.