Cathy2 wrote:Hi,
I am going over the border to buy my cabbage in Wisconsin on Thursday. I will be at Kendall College (Chicago and Halsted) on Saturday morning.
A bag of fresh picked cabbage weighs 50-60 pounds. When I bought it last, I paid around $8 or $9 for a bag.
If anyone wants a bag or wishes to share a bag with others, I can bring it for pick up on Saturday.
Regards,
Cathy2
Katie wrote:What with stocking supplies for post-St Patrick's Day Reubens, sauerkraut's on my mind. I am curious, Rene G and others, what do you think of the idea that you can Bring Pasteurized Sauerkraut Back to Life? It sounds reasonable on the surface, but then I remember we discussed whether one could effectively pickle fresh cucumber slices in leftover juice from naturally pickled pickles, so I'm skeptical.
Katie wrote:Hi, Lou. Sorry I wasn't clear enough. It wasn't either safety or taste I was wondering about. It was whether its probiotic (gut health) properties can be restored by this method, i.e., whether lactobacillus in the liquid from an unpasteurized sauerkraut can be used to produce (or colonize or whatever) lactobacillus in a pasteurized sauerkraut.
Geo wrote:Katie, I would strongly predict yes. Bacteria would quickly colonize a new substrate.
tjr wrote:Nice! I made a couple quarts of kraut from a rather indifferent cabbage recently and found it does ferment faster in a slightly warmer basement. 10 days gave a mild crunchy result. I used 3% salt, have seen anywhere from 2% to 3% recommended but haven't seen much definitive advice on how the varying percentages affect the end product.
And gotta ask where you found the cabbages - did Beldar retire and open a farm stand?
ronnie_suburban wrote:WFH + slow workday = turkey pastrami reuben . . .
Plated Up
Turkey pastrami reuben with homemade sauerkraut. This is the near-end of the 18-pound batch I started back in October. Most of the rest of it has been given away.
=R=
zorkmead wrote:ronnie_suburban wrote:WFH + slow workday = turkey pastrami reuben . . .
Plated Up
Turkey pastrami reuben with homemade sauerkraut. This is the near-end of the 18-pound batch I started back in October. Most of the rest of it has been given away.
This looks so good right now. A Reuben pretty much always sounds good to me - but today it sounds like a particularly good contrast to the holiday foods I've been eating.
I'm totally sitting here wishing I could have one (with the bonus homemade sauerkraut)!
- zorkmead
That should be an interesting and challenging project. I think turkey pastrami is normally made from restructured dark meat much like turkey ham. Ham press? Big sausage casing?ronnie_suburban wrote:I may try to cure/smoke some from scratch sometime soon. I've done it many times with brisket but never with turkey.
tjr wrote:That should be an interesting and challenging project. I think turkey pastrami is normally made from restructured dark meat much like turkey ham. Ham press? Big sausage casing?ronnie_suburban wrote:I may try to cure/smoke some from scratch sometime soon. I've done it many times with brisket but never with turkey.