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Old March 30, 2018   #811
Karrr_Luda
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found this http://www.beetsandbones.com/russian-brined-apples/ and from there, another recipe link http://www.beetsandbones.com/russian-brined-plums/ Never heard of any such thing except that people put whole apples in their sauerkraut. I'd like to try at some point.
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Old March 30, 2018   #812
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I just chopped the apples up into bite sized chunks.
When the stuff is ready I will put it in zip lock freezer bags and into the refrigerator it will go.
You might consider the bags it works great.
Worth
You'll show us a picture when it's done? Some people's fridges are very organized, not mine.
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Old March 30, 2018   #813
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I used to eat that stuff growing up.
I have no idea how or why and how it came about.
My mother was always experimenting on me as a lab rat.

Worth
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Old March 30, 2018   #814
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Originally Posted by Worth1 View Post
I used to eat that stuff growing up.
I have no idea how or why and how it came about.
My mother was always experimenting on me as a lab rat.

Worth
That's what i would do if my son was more open minded. Won't go near any of it!
I saw quite a few recipes for German Rotkohl that came up on my search for "German sweet and sour red cabbage" but non of them are for fermentation. Did you come up with it yourself or had your mom's recipe?
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Old March 30, 2018   #815
Worth1
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Originally Posted by Karrr_Luda View Post
That's what i would do if my son was more open minded. Won't go near any of it!
I saw quite a few recipes for German Rotkohl that came up on my search for "German sweet and sour red cabbage" but non of them are for fermentation. Did you come up with it yourself or had your mom's recipe?
I cant remember how I came up with it to tell the truth.
Kind of a conglomeration of stuff.
My moms crock was a giant 5 gallon thing that sat under the telephone on the wall in the dinning room.
I remember her seeing a 100 gallon crock one time.
Her eyes were glazed over.
As a wee little boy I used to haul the sauerkraut down into the basement for her as well as all the other stuff she canned.
I did this from the time I could walk to the time I left home.
It was my job to place all of the stuff we put up every year on the shelves.
I would have to carry the giant jars of pickles with both hands down the stairs and be careful not to drop them.
For some reason I just now remembered that.

Maybe it is me wanting to relive my childhood of fermenting and canning that is the reason I do it now.
Who on earth relives a childhood by fermenting and canning food, no wonder I am so messed up.

Worth
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Old March 30, 2018   #816
Karrr_Luda
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Quote:
Originally Posted by Worth1 View Post
I cant remember how I came up with it to tell the truth.
Kind of a conglomeration of stuff.
My moms crock was a giant 5 gallon thing that sat under the telephone on the wall in the dinning room.
I remember her seeing a 100 gallon crock one time.
Her eyes were glazed over.
As a wee little boy I used to haul the sauerkraut down into the basement for her as well as all the other stuff she canned.
I did this from the time I could walk to the time I left home.
It was my job to place all of the stuff we put up every year on the shelves.
I would have to carry the giant jars of pickles with both hands down the stairs and be careful not to drop them.
For some reason I just now remembered that.

Maybe it is me wanting to relive my childhood of fermenting and canning that is the reason I do it now.
Who on earth relives a childhood by fermenting and canning food, no wonder I am so messed up.

Worth
Wow, you were an awesome little mama's helper, that's the best way to learn. A lot of us kinda relive our childhood using grandparents's or parents's recipes. Using is the wrong word but you know what i mean.
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Last edited by Karrr_Luda; March 30, 2018 at 05:10 PM. Reason: afterthought
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Old March 30, 2018   #817
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Wow, you were an awesome little mama's helper, that's the best way to learn. A lot of us kinda relive our childhood using grandparents's or parents's recipes. Using is the wrong word but you know what i mean.
I literally live to eat not eat to live.
The only difference with me and some other people is I eat healthy so I can live longer to eat.
Yes I grew up in the kitchen.
Many a time my mother and I would meet in the kitchen in the wee hours of the morning to make popcorn while everyone else was asleep.
No I wasn't a mamas boy the woman beat the living hell out of me several times for the crazy stuff I did,
I think I was 16 years old the last time she beat me up, with her fists of all things.
She was mad because I threw a boot at her and it hit her in the legs and hurt her.
I did this because she poured water in my face while I was asleep.
She was a hot tempered Mediterranean women so to speak.
This huge flair up and then back to normal.
I am the same way.

Worth
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Old March 30, 2018   #818
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Quote:
Originally Posted by Worth1 View Post
I literally live to eat not eat to live.
The only difference with me and some other people is I eat healthy so I can live longer to eat.
Yes I grew up in the kitchen.
Many a time my mother and I would meet in the kitchen in the wee hours of the morning to make popcorn while everyone else was asleep.
No I wasn't a mamas boy the woman beat the living hell out of me several times for the crazy stuff I did,
I think I was 16 years old the last time she beat me up, with her fists of all things.
She was mad because I threw a boot at her and it hit her in the legs and hurt her.
I did this because she poured water in my face while I was asleep.
She was a hot tempered Mediterranean women so to speak.
This huge flair up and then back to normal.
I am the same way.

Worth
That's why i send my kid to Aikido since he was 7 years old (8 years now) so he could get out of the way when I, or anyone else is trying to beat him up I did not mean you were mamas boy!! Hope it did not sound like that
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Old March 30, 2018   #819
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That's why i send my kid to Aikido since he was 7 years old (8 years now) so he could get out of the way when I, or anyone else is trying to beat him up I did not mean you were mamas boy!! Hope it did not sound like that
Not in any way at all did it sound like that.
People were flabbergasted at the way my mother and I got along with each other.
One time coming home from the Marines I gave here a hug and broke one of her ribs.
Another time I practiced my judo on her and darn near killed her.
The dreaded stomach throw/Tomoe nage.
https://youtu.be/tOIbQ2cXRHU
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Old March 30, 2018   #820
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Not in any way at all did it sound like that.
People were flabbergasted at the way my mother and I got along with each other.
One time coming home from the Marines I gave here a hug and broke one of her ribs.
Another time I practiced my judo on her and darn near killed her.
The dreaded stomach throw/Tomoe nage.
https://youtu.be/tOIbQ2cXRHU
That throw i can see a broken rib and a concussion and more, unless u r young and made of rubber and falling on a soft mat. Good thing your mom survived that! The broken rib hug I can only translate as too much love.
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Old April 1, 2018   #821
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I just pulled my KitchenAid food processor off the shelf to make coleslaw.
Then it dawned on me how fast it was.
Then it dawned on me as to how much of an idiot I am for not using it to make extra fancy AAAA grade sauerkraut.

Worth
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Old April 2, 2018   #822
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My first sauerkraut is a half gallon of Sweet Garlic, it's been bubbling nicely for 4 days, 3 weeks or so to go.
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Old April 3, 2018   #823
Karrr_Luda
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Quote:
Originally Posted by Worth1 View Post
I just pulled my KitchenAid food processor off the shelf to make coleslaw.
Then it dawned on me how fast it was.
Then it dawned on me as to how much of an idiot I am for not using it to make extra fancy AAAA grade sauerkraut.

Worth
Good idea! That's what my parents are doing, and trying to bully me into buying a food processor. I resist (cause I am a resistor) and have no space for it.
Here is a new batch of green experiment (loads of parsley, cilantro, culantro, scallion, 1 Grannie Smith apple, cabbage, a bit of ground ginger, caraway seeds) hopefully edible. The kale red white cabbage carrot kraut came out looking all red, taste better then plain red cabbage, the turmeric batch is good, a bit too much turmeric for the amount of cabbage. Should've added a 1/4 tsp or less like a pinch, not a tsp. It is good though in small quantities. A new big kimchi tower is outside again, not posting that one cause i posted kimchi pics before already.
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Old April 3, 2018   #824
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If it ever warms up and quits raining here... Maybe some morel mushrooms will start popping. When I'm out hunting them, I plan on digging some sassafras roots... Anyone make fermented root beer before? And yes I know of the FDA warning on it being a carcinogen (you would have to drink gallons of it daily).
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Old April 3, 2018   #825
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If it ever warms up and quits raining here... Maybe some morel mushrooms will start popping. When I'm out hunting them, I plan on digging some sassafras roots... Anyone make fermented root beer before? And yes I know of the FDA warning on it being a carcinogen (you would have to drink gallons of it daily).
No but I would like to but no sassafras here but we made tea where it did grow where I used to live.

Hope your garlic comes out good.
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