Stan And Adam strike again! Another new exciting book.
- Chuckwagon
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Stan And Adam strike again! Another new exciting book.
YeeHaw! Stan and Adam have a brand new book out today called "Sauerkraut, Kimchi, Pickles & Relishes", by Stanley Marianski and Adam Marianski. The postman brought me a copy and I was a gonner for several hours. I just couldn`t get my nose out of the book; it`s that interesting. There`s lots of technical information included, but it`s not over the reader`s head. This is a "must have" book if you are going to make sauerkraut or kimchi, and pickles and relishes. There are lots of photos too - something that truly helps those just beginning to understand the fundamentals of it all.
Adam starts with a terrific introduction and quickly describes the health benefits of cabbage. There are discussions about salt, temperature, fermentation, equipment, brine, and much more. As the book progresses, necessary equipment is discussed along with the airlock principle and general savvy regarding scales, containers, presses, jars, weights, and crocks. Chapter four turns the reader`s interest to Kimchi and Tsukemono. The next chapter is all about fermentation and pickling cucumbers with several additional related topics. Chapter six delves into pickles and relishes, including chutneys, chow-chow, horseradish sauces, beets, and of course, superb recipes as usual! Congratulations Stan and Adam. You`ve done it again.
Best Wishes,
Chuckwagon
Adam starts with a terrific introduction and quickly describes the health benefits of cabbage. There are discussions about salt, temperature, fermentation, equipment, brine, and much more. As the book progresses, necessary equipment is discussed along with the airlock principle and general savvy regarding scales, containers, presses, jars, weights, and crocks. Chapter four turns the reader`s interest to Kimchi and Tsukemono. The next chapter is all about fermentation and pickling cucumbers with several additional related topics. Chapter six delves into pickles and relishes, including chutneys, chow-chow, horseradish sauces, beets, and of course, superb recipes as usual! Congratulations Stan and Adam. You`ve done it again.
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Fri Mar 16, 2012 03:37, edited 1 time in total.
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- Chuckwagon
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I did my first batch of sauerkraut back in April (right after getting the book.). Came out great!
Also made the fermented beets (really liked the results!). Then did the fermented turnips next (with decidedly mixed results )
I just put up another 2 gallons of cabbage. Should have 'kraut' in about 3 weeks.
Kevin
Last April's batch:
Also made the fermented beets (really liked the results!). Then did the fermented turnips next (with decidedly mixed results )
I just put up another 2 gallons of cabbage. Should have 'kraut' in about 3 weeks.
Kevin
Last April's batch:
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On my most recent batch, I did use the large outer leaves to cover the top layer. As there was a significant abundance of liquid from the cabbage this time (Fall cabbage vs winter cabbage?) I didnt feel it needed a weight to keep the kraut below the fluid line.
In the April batch (pictured), when the fluid level was lower, I used medium -sized saline-filled zip-log bags to hold the kraut down. Worked great. I just had to be sure the salinity in the bags matched that of the jar contents in case of a leak.
Kevin
In the April batch (pictured), when the fluid level was lower, I used medium -sized saline-filled zip-log bags to hold the kraut down. Worked great. I just had to be sure the salinity in the bags matched that of the jar contents in case of a leak.
Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8