Experiments in cookery

[sholio]

I sampled my homemade sauerkraut today, the initial small batch that I put together about a month ago. It tastes ... okay, actually. It's not squishy, slimy or bad-tasting (the signs of sauerkraut spoilage according to the Internet), and it doesn't leave an unpleasant aftertaste. It's rather vinegary and perhaps a little under-salted -- I put a bigger batch on to ferment this past week, this time measuring everything, and realized that I probably didn't put enough salt on the initial, smaller batch. But if taste is anything to go by, I don't think it's going to kill me.

I'm still a little nervous about eating it because the idea of eating anything that's been sitting on the countertop for a month, having mold regularly scraped off it, is a trifle difficult to get past. But if I don't keel over shortly, I guess I'll eat some more. :D

And if I disappear forever from the Internet, at least you'll know what killed me.

This entry is also posted at http://friendshipper.dreamwidth.org/376685.html with comments.

Comments

[ldyanne.livejournal.com]

LOL

I can totally understand that feeling! But I so admire you for making your own sauerkraut!!

[sholio]

Hee! Don't admire me 'til I know if it turned out okay. :D But I'm fairly optimistic.

[liz-mo.livejournal.com]

Yuck. SAuerkraut will never taste good, although I would try yours, just because it is home made.
Also homemade things are awesome. Started making my own jam/marmelade and it's yummy!

[sholio]

Hee! Homemade is usually better -- and this is much lighter and less sour & salty than the storebought variety!

I want to get into making homemade jam; we used to when I was a kid, and it's soooo good. I even have all the materials for it (a big kettle and jars, etc) because awhile back, in a fit of Suzie Homemaker, I bought canning supplies and then never got around to canning anything. Maybe next year I'll get into it!

[liz-mo.livejournal.com]

Hehe! I always thought it was this huge endeavo(u)r and I've heard horror stories from my mum and grandma about marmelade making and exploding canned things.
But the gelling/jam sugar that is available these days works wonderfully if you observe the correct measurements for the fruits.
The most work you have is chopping up the fruits. Then I took a large cooking pot, everything in, jam/gelling sugar added, three minutes cooking, filling in old marmelade glasses or canning glasses and done.
Yummy! Especially as you can combine wonderful flavours that you just can't buy!

[greyias.livejournal.com]

Poor friendshipper, we knew ye well.

[sholio]

I AM STILL AMONG THE LIVING. For now, but for how long?

[black-raven135.livejournal.com]

I came from sauerkraut on mom's side.
They always rinsed and rinsed some more and so the end product, normally cooked with meat, potatoes etc. was not very sour, but rather an amazing flavor........
My maternal grandmother was from Berne Canton, Switzerland.

[sholio]

My mom and grandmother used to make it when I was a kid, but it was so long ago that I don't remember the difference between that and storebought sauerkraut. There is a big difference, though! It's much less sour and salty.

[black-raven135.livejournal.com]

Have never eaten store bought, but one time I did eat Steinfeld's which someone else had prepared pretty much like my maternal grandmother used to do by rinsing and rinsing and so it is much less sour and particularly mixed with some sort of pork and potatoes........
Sh served the Steinfeld's with sausage and potatoes....
As long as it does NOT contain dill I am fine with it.

[flingslass.livejournal.com]

Yuck, cabbage!!!