I'm the same -- Notes from Zarahemla Political Forum

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Date Posted: 08:48:44 04/27/07 Fri
Author: Chuck in ND
Subject: I'm the same
In reply to: Cricket 's message, "Thank you..." on 20:35:41 04/26/07 Thu

about powdered milk. I'll go without anything rather than drink the stuff. Even mixed 1/2 and 1/2 with store milk I can still taste it--YUCK! But you honestly cannot taste it in yogurt or buttermilk--a good way to use the powder and no one will know.

I've never made vinegar, but I have a nice 5gal crock, I'm going to try it this fall.

I make sauerkraut at least once a year--usually when cabbage goes on sale for St. Patrick's day, but a couple times I got some cabbage for free at the end of summer. We have enemy rabbits that have made it impossible to grow our own cabbage. Now that we've erected the Berlin Wall around our garden, I'm going to try growing some. It's a good thing to do in fall or spring, when temps are cooler. The hotter it is the faster the cabbage cures and the more sour it gets.

We LOVE the homemade much much better than the commercial. We can adjust the saltiness and sourness to our tastes. It just has a fresher, crisper taste. The longer it cures the more sour it gets, so just check it now and then and stop the curing once you get the sourness you like. A couple times it was too salty, I just drained off some of the brine and replaced it with water once it was all done curing.

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Replies:

hoping this will go through -- Cricket, 03:21:51 04/29/07 Sun
- Some cabbage is sweeter than others -- Chuck in ND, 13:07:02 04/29/07 Sun
  - a couple more questions -- Cricket, 17:16:25 04/29/07 Sun
    - I usually let it cure 3-4 weeks -- Chuck in ND, 20:37:26 04/29/07 Sun