mattsonfamily
04-29-2006, 06:23 PM
Okay, I made my first batch of sauerkraut using a recipe from Ann Wigmore as follows:
2 large heads of cabbage (one red/one green)
7 juniper berries ground (boy, they were hard to find)
4 tsp. dulse
1 tsp. celtic salt
Followed the directions, grated, pounded to juicy etc. Let set for 1 week. Skimmed off scum and the browner layer on top and the yucky looking brown juice. I wasn't sure if I was supposed to leave that or not. Advise Here To?Packed into containers. Here my question....it is really dry, taste mild, smells kinda like commercial kraut. Is that the way it should be? Can I kill off my family? I have only had the stonger tasting store bought before.
http://i15.photobucket.com/albums/a397/BamMcg/S8000164.jpg
Thanks,
Mindi
2 large heads of cabbage (one red/one green)
7 juniper berries ground (boy, they were hard to find)
4 tsp. dulse
1 tsp. celtic salt
Followed the directions, grated, pounded to juicy etc. Let set for 1 week. Skimmed off scum and the browner layer on top and the yucky looking brown juice. I wasn't sure if I was supposed to leave that or not. Advise Here To?Packed into containers. Here my question....it is really dry, taste mild, smells kinda like commercial kraut. Is that the way it should be? Can I kill off my family? I have only had the stonger tasting store bought before.
http://i15.photobucket.com/albums/a397/BamMcg/S8000164.jpg
Thanks,
Mindi