{"id":969,"date":"2020-08-29T19:32:00","date_gmt":"2020-08-29T19:32:00","guid":{"rendered":"https:\/\/gemtactics.net\/@XRoad\/?p=969"},"modified":"2020-09-14T18:12:14","modified_gmt":"2020-09-14T18:12:14","slug":"sauerkraut-day","status":"publish","type":"post","link":"https:\/\/gemtactics.net\/@XRoad\/2020\/08\/29\/sauerkraut-day\/","title":{"rendered":"Sauerkraut day"},"content":{"rendered":"\n

I harvested this massive Farao cabbage. Six pounds! A bit overdone as it was splitting and had some rotten leaves at the base. <\/p>\n\n\n\n

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Split cabbage<\/figcaption><\/figure>\n\n\n\n
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Interior <\/figcaption><\/figure>\n\n\n\n
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Chopped up into chunks more or less the size of the food processor\u2019s feed<\/figcaption><\/figure>\n\n\n\n
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An extremely dangerous food processor hack that allows the blade to keep spinning while leaving food hopper open to accept more cabbage<\/figcaption><\/figure>\n\n\n\n
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Half a cabbage fills the processor with shreds<\/figcaption><\/figure>\n\n\n\n
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Capturing weight of shredded cabbage in grams in order to calculate two percent of added salt<\/figcaption><\/figure>\n\n\n\n
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Massaging in 42 grams of salt reduces volume. Just harvested cabbage is very moist. Let sit to produce more brine.<\/figcaption><\/figure>\n\n\n\n

We then place the kraut in a well-cleaned and sanitized crock. A little sauerkraut juice from the previous batch is added as a starter. A few cabbage leaves and weights hold the shreds under the brine for anaerobic fermentation. Lastly the lid is put on and a little water is poured in to the moat. <\/p>\n\n\n\n

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Crocked (my crock has a MOFGA sticker)<\/figcaption><\/figure>\n\n\n\n

Bubbles started coming up though the moat within a few hours. It\u2019s a very companionable sound. <\/p>\n\n\n\n

Updated to show results after about a week of fermentation: <\/p>\n\n\n\n

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I harvested this massive Farao cabbage. Six pounds! A bit overdone as it was splitting and had some rotten leaves at the base. We then place the kraut in a well-cleaned and sanitized crock. A little sauerkraut juice from the previous batch is added as a starter. A few cabbage leaves and weights hold the… Continue reading Sauerkraut day<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":977,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[122,121,1],"tags":[],"class_list":["post-969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cabbage","category-fermenting","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/posts\/969","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/comments?post=969"}],"version-history":[{"count":6,"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/posts\/969\/revisions"}],"predecessor-version":[{"id":1046,"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/posts\/969\/revisions\/1046"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/media\/977"}],"wp:attachment":[{"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/media?parent=969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/categories?post=969"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gemtactics.net\/@XRoad\/wp-json\/wp\/v2\/tags?post=969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}