Alas! Still no Callaway. I had a whole sweet potato that fermented in its skin. It tasted fine but I decided not to take chances.
I do have a jar of fermented cabbage that I am thinking about tasting to see if it could be used on the next round of hot dogs. Not sure how long for sauerkraut. It's been in the refrigerator for about five months now and is nice and juicy. Should I wait longer? It's not quite the color of sauerkraut yet so I haven't tried it.
I found out that it takes a lot of abuse to make eggnog go bad. I left a quart of it out on the counter overnight and then put it in the refrigerator. It tasted fine so I am drinking it.
Making sauerkraut is on my to do wishlist. Did you use salt? Did you crush the cabbage? As long as the cabbage is standing under water, it should keep well for about a year. After six weeks of fermenting, it should be sauerkraut. If it stands warm enough three weeks might even be enough. If it is placed somewhere cold, it could take 8 weeks.
What I read about it, it is important to scoop of mold from the fluid on top of the sauerkraut to be a few times.
Over time the sauerkraut will get darker.
My kids both made sauerkraut in primary school.
Is it bad that there is no mold? I will look, but unless the mold is white there is none.
I didn't add anything to it. It made its own fluid. The cabbage was something called "angel hair" - very finely shredded. We use it to make pancit. It started this process in a plastic bag but I moved it to a glass jar to see what would happen so I don't know if any ingredients were added after they shredded it.
Should I add salt to it now? Based on your numbers I am sure that it is sauerkraut by now.
I am finishing the last of the eggnog that was left on the counter. I can't freeze any this year so I will either have to make my own or wait until October.
In the recipes I saw for sauerkraut salt was added (10 to 15 grams per kilogram of shredded and crushed cabbage) to both extract the fluid, and to conserve. Together with the anaerobe fermenting the salt works for preservation. A weight is put on top, to prevent the cabbage from getting in contact with air.
The mold is not required. But can happen in the first few weeks, and that can be scooped off.
Read some more about sauerkraut. Want to make some with red cabbage soon. Will look so pretty.
In some recipes a bit of buttermilk is added to start the fermenting. And there are recipes with herbs, spices, apple or wine.
