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Anna N

What Are You Preserving, and How Are You Doing It? (2016–)

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My first batch of sauerkraut. I bought a crock, mostly because I love functional pottery, but that means I had to make if function. It is wood fired so there is a light ash glaze over the areas that were not dipped in glaze before firing.

 

The estimate for the amount of cabbage needed was way off or else I didn't measure the crock volume properly so I ended up making mostly red cabbage and a less green instead of my plan to do it the other way around. I just used cabbage and a few hot peppers.

 

Cutting up cabbage:

 

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My scale turns off too fast for the tare to be very useful so I had to do arithmetic. The good thing is I can see what I did if something doesn't turn out right:

 

20200418_132844.thumb.jpg.e8c0b0d0f1cca87969e106d51a8bdbb1.jpg

 

Used the pestle from my green-papaya salad mortar to pound down the cabbage as I added it to the crock:

 

20200418_133400.thumb.jpg.a4c0b823333ab54377eb2b712fd90fb9.jpg

 

This was too much cabbage. I had to take some out so I could get the weights in the crock. I braised the leftover cabbage so that's a bonus:

 

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A few reserved leaves over the top:

 

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Squeezed the weights in. At this point there wasn't much brine so I'll have to check and maybe add some tomorrow:

 

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Decided the best place for the crock was out in the car port:

 

20200418_145322.thumb.jpg.0f89fc38ab75b4fcccfe4ff17bacbaf7.jpg

 

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Wow. The cabbage really softened and packed down overnight. So lesson learned is to let it sit with the salt for a while before filling the crock. I added almost a litre of brine to bring the level up over the weights.

 

The other thing is that the temperature fluctuation seems to be affecting the water seal on the crock. Moved it inside to try to keep the temperature more constant. We just turned on the heat but do try to keep the place cool.

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On 4/19/2020 at 11:02 AM, haresfur said:

Wow. The cabbage really softened and packed down overnight. So lesson learned is to let it sit with the salt for a while before filling the crock. I added almost a litre of brine to bring the level up over the weights.

 

The other thing is that the temperature fluctuation seems to be affecting the water seal on the crock. Moved it inside to try to keep the temperature more constant. We just turned on the heat but do try to keep the place cool.

 

Crock is burping every once in a while which is a sign of carbon dioxide production - a good thing. Pulled the lid to check for scum. Everything was clear and it's beginning to smell like kraut. I'm so excited.🤩

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Despite the warning in the kumquat marmalade recipe I did a few weeks ago ....I cooked it down too far. Basically sticky caramel candy and impossible to dig out of jar.  I test drove a few bits with some added water in microwave - much better. Added some water to rest of jar and did same.  Such a nice complex flavor.and now I can spread it. Will do another batch when this is used up as kumquats still plentiful on tree.

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Sauerkraut update. Pulled a pint out of the crock today. I was going to put it all in jars in the fridge but I don't have enough room so I'll just take it out bit by bit. I guess I could can it in mason jars but that apparently kills the good probiotic stuff. For some reason, after I sealed the crock back up, it started burping away again. The product:

Vb0vFJo5NdloWzxlOdL94equ1aLZ89GX5wcWkOE01EfEzfVZHxcZsg_QaudTV3PQeffKN-Y4O4keQnuGLi5AmkmcLLcTzlnKdhX61nHWiXO4AQ6BS7MfsWKmXjxme2XvduP6MHegRdtQOhXQ3hKUEceI86Yi1ZwcueDfmXx88h-ZbHKp9s1JNlcW78n0WoqByEUxnwQ6sQUq5P1adbbvtviB7RukeFzYKPAwUOpHAAmEUsIM1c7Wg3pg6gfB4sOobIYH6bpBardKQvz3CeiB_dvDua4zqEZl3YvnG85R6ymZyxwuqZD0DvqMhluV7ZZoFP-BLF2SXKwGeBnmxhP__mRrlcvEMtkrz-ZltT-QjwRxggLShWkKN3zcWjl1-qgmoQZjRc6Ah9EPM0mc2WivB9J3pU_eEaQLS7Zof0dku1xIzIIaemXu5LEiwaESBpawFtHOttemi9MWpBlMO8YV-sGVGcJpTVYvwXWcKfFcw9atJ6nxZeqBs-l5hDire0f4I8p0SXe-0i_zOXUe_-t058-kCZmTf-Wfy0V6uLyIZLozBEw0z_p1SoIDt2g23Kc1SMGiL3v5lx835qh_UZUpT6hazfOXZAhpsb5uyvIfhqTwuOR8Afv3dQT_K7sA32qEc3p-jwcmmg9KjaSxaQDyrXZDsmP1ATosfpOz44Yqg0xl9cJgHm9HrX5EwSkp=w647-h843-no

 

Reubens:

 

fjjfJwDhHxGM-T70zuMBBHUoSkD6Emngyr2GlZcFRzSDbHC6iSg3Urc8-9TOQVV4a5CsTfbCz9lrpiDFuR1eHedXUilPtYbPdLBQrRKNtoHx0VxWvuT3PfeYlhvtpbXBvePI4Zc6CEyIq3JKS2QpjoKjfpqQZuXGLLZ61yAlgyfhPDx5UQqc6MFjyJIyDso4A1kF5mm97xkUqvHqMK66YwPoCAy7UxdG4LBQ6U32sbK056yekONqGYSeCrSVCO6d0oG1b1-AucgEtL0npEUT21tg9MecrGYN49UFo14UHrzx6hfLCS2y85nT7GioCV9pqSqWVw8DV_EHN0qpm5IrHmnjwNqK4qsJ5O7qDl9fmYIeF2hb-22GsRASkgqajO8kZbHzIky1lQ5CfLt-74icrgXbx3Ubqw5af1h_BNB_UT9oJExHR8bj-dp_Mtbl1--1tJEFm70az6IG0UNd-4jBHbr-txGqB3aspCJ_cNNQo70XeGYbsTAkqDS3n4KFgyV_gDXlvKVWufPpR_Dr0I7BdRpLR-QGDXK8dHUxGD83SSZ9CZVOHQjqj4WOxcjEqtAAyhu5EdN5Y0AAjasYZ-_g46MYpHbuZ7-48Z0tqNjwubXZRUq6o6Z90D7vFSMTAffgDmfIHBRx9GDHE_Ji6JpG8ZbD2MAP3PiejWg2Bv3AgoYWKzXiIeXWGIlkNlLU=w1499-h843-no

 

I forgot to mention, above, that I put some chillies in and it has a nice snap. That's fine because I normally add kimchi to the sauerkraut in my Reubens. Success.

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Single jar kumquat marmalade redux. This time I left it bright and sprightly as opposed to the "walk way and accidentally caramelize" version last time. Really good on toasted sourdough and just a touch of cheese melted on top..

IMG_1334.JPG

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Wasabi pickled carrot ribbons from Karen Solomon Asian pickles cookbook 

59CC0629-6843-45E6-A964-FFFBF0D45DDD.thumb.jpeg.7810e94d5a5bd6a40c2c03233880ad5f.jpeg

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