Apr. 30, 2013 11:43 pm
Updated: May 1, 2013 8:41 pm
Well, the cabbage experiment came to an end last Friday, when I went ahead and canned it... From about 5lbs of cabbage, I ended up with five and half pints of "green sauerkraut." Is what I turned out
better than store bought? The jury is still out on that one...
I decided to pull the plug on the experiment as I began to tire of simply having my slow cooker crock tied up. The cabbage sat for 7 weeks, and did some rather nasty looking things along the way. (I took some photos, but for some reason my computer isn't
recognizing "new" pics.) It also gave off some rather unsavory odors at times, but I did discover that the towels I used to cover the crock were absorbing the smell, and by changing them every other day, that issue was dealt with.
Now, you may wonder just what recipe I followed, but truth be known, I researched many different suggestions, and basically followed my instincts, once I had read five or more "methods" recommended by various sources. Many agreed on certain aspects of the
process, but just as many varied on other directions, which of course just made crazycook even worse than I am on even a good day! What is one to do?
As I was scooping off the crud on the top of the brine, and then fishing out as much of the floating cabbage as I could, I did a taste test, with some hesitance. Thankfully, I did not "lose" it later, but still I felt compelled to place the jars in the water
bath, and process as my "canning" cookbook required. It tasted very much of SALT, which is no surprise, since the brine is salt water! It did seem to have an underlying "bite" to it, so perhaps the experiment was a success, though I will admit that I really
did expect a major WOW, rather than a simple ok!
Then the question arose... My "kraut" is green, though I've always seen white on the grocer's shelves. Perhaps there is such a thing as "white cabbage?" Some research will answer that question, which can wait for another time as I'm really not all that curious
So, as long as my product doesn't make us sick, I guess there was a bit of success. Will it be good with sausage, or pork? I imagine it will be, but the open jar in my frige (from the grocery,) tastes just as good, if not better - AND it was much more simple
to come by! Will I try this again someday? I just might... and perhaps a second time around, the finished product may actually be that WOW I'm looking for!
Till next time, be happy, be healthy, be crazy...