[PLUG-TALK] Freezing sauerkraut

Rich Shepard rshepard at appl-ecosys.com
Mon Aug 7 19:37:17 UTC 2017


On Mon, 7 Aug 2017, John Jason Jordan wrote:

> This is very interesting. Except for the spices it is essentially the same
> as making sauerkraut. When I made my pickled green tomatoes I used 50-50
> white vinegar and water (as instructed on the net),

John,

   Commercial/industrial pickled foods use white vinegar because it speeds
the process. You can easily leave it out.

   Many recipes on the Web include sugar and I'll either leave it out (with
catsup, coleslaw, and salad dressings as example) or substitute trevia
(mustards, for example).

   BTW, if you have a stand mixer try making your own butter. It tastes much
better than store-bought and has no 'natural flavors,' whatever those are,
added. Buy heavy whipping cream and set the mixer on high speed. You'll pass
through soft whipped cream and hard whipped cream until you see solid lumps
(butter) separating from the buttermilk. Stop then. Run the whole thing
through a strainer into a bowl and save the buttermilk. Rinse the butter
with cold water while squeezing (wrapping in cheese-cloth is best) until the
water flows clearn. Put in a dish and refrigerate. Work in salt by hand if
you wish. I get 12 oz of butter and 8 oz of buttermilk from a pint of heavy
whipping cream. Takes about 20-25 minutes. Nothing's better than homemade
butter on homemade bread!

Rich




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