Midnightmom

Ladies - the "secret" to making sauerkraut is to get the brine correct. It needs a 2% brine. the easy way to figure this out is to weight the cut cabbage in grams, move the decimal point 2 spaces to the left, then double that number to know how much salt to add to that cabbage. Pack it tightly into a jar, put a weight on it (inside the jar) so that all of the cabbage stays submerged in the brine, and let it do its magic for a few weeks. (make sure you put it in or on something to catch the brines that bubbles up out of the jar as it ferments. It is very mild and very crunchy compared to what you can buy in the store. And, the brine has probiotics in it that are good for your gut. Repackaging what comes from the store probably won't taste that good - mushy and salty. But, if you do, I would rinse the kraut and pack it into the pint jars, pack it down, and top it off with a 2% brine before processing. Add 1Tbs of water to 1Qt of water to make sure you have enough for your pint jars, and use that to top them off. It can be water bath canned. Recipe is in the USDA Book of Home Preservation (page 6-7) This vid should help.

Is @Jeepers in the way of this storm?

My guestimate was incorrect. It took all 4 heads of cabbage (both bags) to make one gallon of sauerkraut. Hopefully you can see how much water has already bubbled out of the jar since yesterday. Since I wanted to make 4 gallons, I had to go back to Safeway and get 4 more heads. So, the four bags shown here contain the remain12 heads if cabbage! (Each bag is 2.5 gallons) Now I have to weigh it all out and add the correct amount of salt to each bag and get it into the jars.

Showed up in my FB feed today (3/15/24)............................

.....because today I am taking advantage of St Paddy's Day sales to load up on cabbage to make kraut with! I bought 12 heads of cabbage for just a little over $10. These are 2 1/2 gallon storage bags, and there are 2 heads of sliced cabbage/bag. I think each bag might make 1 gallon of kraut. Let's see if I get the math right (wanna' check me out @euphrasyne? 12 heads @ 2heads/bag = 6 bags 1 bag = 1 gallon of kraut 1 gallon of kraut = 8 pints 6bags x 8 pints = 48 pints! (I'm gonna have to buy more jars!!!)(Maybe I should dehydrate some of it???) $10 / 48 pints = 21c/jar Canned kraut at the store is OVER $1/can! I think I saved a bunch of moolah. At least I will have, once it's all processed and preserved.

There's a name for this phenomena - misusing a word - that I can't remember. Does anyone know what it is??? FOUND IT! The name of the phenomenon that I was inquiring about is malapropism. "The unintentional misuse of a word by confusion with one of similar sound, esp when creating a ridiculous effect..."

I learned of this day several years ago because my son is a math guru. Gave him this rock I painted.

I use it for the table, but for preserving I use canning salt as I read somewhere that the mineral content of sea salt can vary greatley depending on the source.

My favorite grocery store didn't have any canning salt on the regular spice aisle, so I checked the canning section. None there either, so, had to trek back to the spice aisle and picked up some kosher salt instead. Of course it was more expensive than canning salt would have been!

I love finding "non-traditional" uses for things!

Teach him how to do it, and maybe he won't like having to do it, so he will stop doing it (wiping his hands)!

Here's a before and after pic. I am also going to add the link so you can go see them fall. I hope it works for you. Video link (if this still doesn't work, search this title on YT: NEW DOMINO RECORD + Most INSANE Spiral Ever! (32,000 Dominoes)

It took her a little bit longer than that.

She has developed and sells dominoes specifically made for the purpose of toppling them. I don't think she's hurting for cash.

Falling dominoes! Never a waste of time to watch! But, it you only have 2 minutes to spare, click the vid and it will start at the falling of this starburst/flower petal(?). It is well worth the 120 seconds of your life!!!

One of the most concerning things for me about "dry packing" potatoes for canning is that you coat them with some form of a fat prior to processing. So, in addition to not having a liquid in the jars to evenly distribute the heat to ALL of the contents (especially those in the center of the jar) you are adding an ingredient (fat) that is not shelf stable for an extended period of time, as fat can go rancid. A little bit of fat at the top of a jar when canning, say ground beef, is not the same as each item in the jar being coated with it. Just my 2¢

Just a quick note to those of you who are inquiring of Mommato3boys: If you want to make sure to get her attention, use the @ symbol followed by her forum name. This will send her a notification -depending on her settings - that she has posts to review. EX: =

I can guarantee you that you did not see that recipe/method on SuttonsDaze - unless it was a warning video.

If there's nothing breakable in them, just put them on the landing at the top of the stairs and give them a little "nudge of encouragement" to get gravity to do the work for you. (This is one emoji I never thought I would ever use!!! )

Have you tried NUK brand? "NUK Simply Natural nipples mimic the shape mom's breast takes while breastfeeding. The scooped nipple cavity allows space for baby's tongue and jaw to move naturally, just like they do when breastfeeding." (https://www.nuk-usa.com/)

St. Patrick's Day is coming up soon. I expect to purchase a whole lot of cabbage on sale and ferment all of it into sauerkraut since I recently learned that it can be canned! Going to have to purchase some more canning salt though.

When I saw them in the store, I thought so too. BUT, the box they were in was clearly marked for canning, so I bought the last 2 boxes they had. When I opened one of the boxes to wash the jars I discovered how slick and slippery they were when wet, so they went straight back to the store.

I purchased some of the "smooth" canning jars a few months back. I returned them. Regualar canning jars have the Ball/Kerr/etc name on them on the sides of the jar in "relief." That is, they are textured. That makes them easier to handle when wet or soapy. The smooth jars were waaaaaaaaaaay to slick when they got wet because the smooth surface provided nothing to "grip." (The Ball name was on one side in very small lettering at the very bottom of the jar)

Oh NO! You mean I have to "replant" my "garden?" Just went back to that thread: nothing after Dec13!

If cabbage is cheap enough around here I will have to buy some to ferment and make kraut. I just learned that it is possible to can fermented kraut w/o losing a lot of the benefits of the fermenting process.