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Sauerkraut question


 
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old
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Joined: 12 Mar 2000
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Location: Lake of the Ozarks area of MO

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PostPosted: Thu Aug 09, 2018 10:35 am    Post subject: Sauerkraut question Reply to specific post Reply with quote

Well I have not found the stone crock but will do it in the stainless pot instead. But here is the question. I have both red and white/green cabbage so can I use both types in one batch of sauerkraut??? Or should O do Kimchi with the rad and only the sauerkraut with the white??
 
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TimV
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Joined: 06 Jun 2002
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PostPosted: Thu Aug 09, 2018 11:41 am    Post subject: Re: Sauerkraut question Reply to specific post Reply with quote

You can do them both together if you want--I have before when I didn't have enough of either for a full batch and it turned out fine. If the apples are coming ripe in your neck of the woods try a batch with a few apples sliced into it--anther taste treat! Carrots will also work.
 
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larry@stinescorner
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PostPosted: Thu Aug 09, 2018 3:32 pm    Post subject: Re: Sauerkraut question Reply to specific post Reply with quote

I did it with some carrots,it was good
 
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jeffcat
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PostPosted: Thu Aug 09, 2018 3:54 pm    Post subject: Re: Sauerkraut question Reply to specific post Reply with quote

If you want to work with a stainless pot you want commercial grade. Can find them now and then at the flea market. Here is the tip off. They are Heavy, and made in the USA. Two of mine have reinforced bottoms. I have several that have been collected over the years. Largest is 5 gallons. Way WAY too many from overseas. Some are pretty good but you need to watch the quality of the metal. Real hi quality 5 gallon is going to be over $60. The cheep stainless will stick a magnet. Just years of working in the food industry. One thing I thought of. Go pick up an old..... MILKING MACHINE! The highest grade stainless you can get.
 
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Olliejunkie
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Joined: 22 May 2016
Posts: 1928
Location: Eugene Oregon

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PostPosted: Fri Aug 10, 2018 6:49 am    Post subject: Re: Sauerkraut question Reply to specific post Reply with quote

CVPost-jeffcat wrote:
(quoted from post at 16:54:14 08/09/1Cool If you want to work with a stainless pot you want commercial grade. Can find them now and then at the flea market. Here is the tip off. They are Heavy, and made in the USA. Two of mine have reinforced bottoms. I have several that have been collected over the years. Largest is 5 gallons. Way WAY too many from overseas. Some are pretty good but you need to watch the quality of the metal. Real hi quality 5 gallon is going to be over $60. The cheep stainless will stick a magnet. Just years of working in the food industry. One thing I thought of. Go pick up an old..... MILKING MACHINE! The highest grade stainless you can get.

Could you use a food grade 5 gallon bucket?
 
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jeffcat
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PostPosted: Fri Aug 10, 2018 8:29 am    Post subject: Re: Sauerkraut question Reply to specific post Reply with quote

That sounds very good too. Down at work they throw them out now and
then. I run them through the big Hobart 800 dishwasher to clean them
up. Here is a page from a very large commercial restaurant supply
place in my area.



 
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