blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,456
Depending on which vessel Im using, I use the brine in bag method also.
the recipe I followed says that after letting the crushed cabbage sit in the salt, there should be enough liquid to completely submerge thee shredded cabbage.
I have never found that to be the case, and always had to make extra brine to add and keep everything under the liquid.
true story: One day many years back (about 20), my youngest daughter found a bottle of apple juice back in the fridge. It looked completely normal. She poured herself a glassful, and took a swig. She came to me and said, Dad, this apple juice tastes funny. I tasted it. Wil yeast from the air must have gotten into the juice. I had apple wine. In our religion. we don't drink alcoholic beverages. But I have to admit, that sip was pretty tasty. The rest went down the sink drain.
If placed in the freezer, some of the water will form ice shards, which can be removed, resulting in the stronger apple jack. This cold distilling process is only done by a very few specialty companies any more.
Seeeeya; Chief Longwind of the North
Thought of that when Larry was talking about his less than stellar apple wine.
I and a buddy, when we were about 17 years,...
Seeeeya; Chief Longwind of the North
to make your existing sour kraut more to you needs, yo might try rinsing it in cold water to remove some of the sodium, the steaming it to soften, like you would been sprots. Just a thought.
Seeeeya; Chief Longwind of the North