tag:blogger.com,1999:blog-9091794270907110191.post7083631268048006645..comments2023-06-28T06:13:50.901-06:00Comments on A posse ad esse: 100 Ft Diet and Harvest Keepers - SauerkrautPaul Gardenerhttp://www.blogger.com/profile/13420342085380365248noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-9091794270907110191.post-9024242943635867142008-10-07T01:10:00.000-06:002008-10-07T01:10:00.000-06:00Sadge, I have never even heard of root pruning, bu...Sadge, I have never even heard of root pruning, but I googled it and voila, that's what I've been needing this year. I had some great heads that split wide open this year. Thanks for the heads up. !!<BR/><BR/>Hope all your 'kraut turns out well all. good luck and let me know how that brine bag works out for you. <BR/><BR/>BTW AgrarianLife, Yes, you do need to. It will start to form the type of mold skin that would normally form on the top of the kraut. This way it's much easier to remove, just pull the bag out, rinse with warm water, and replace. Also, very nice blog you have. What a beautiful place you have. <BR/>P~P~https://www.blogger.com/profile/13403847624491620709noreply@blogger.comtag:blogger.com,1999:blog-9091794270907110191.post-37852533002941624882008-10-07T00:40:00.000-06:002008-10-07T00:40:00.000-06:00Sauerkraut is so soft when it's canned. I love the...Sauerkraut is so soft when it's canned. I love the still-crunchy texture of slow-fermented crock-stored sauerkraut, cold right out of the crock. I've got a few storage cabbages I didn't get root-pruned quick enough and they split, so I'll be making kraut any day now. Putting the crock in the cool cellar slows the fermenting time to eight weeks, but then it lasts until Spring (or until it's gone!)Sadgehttps://www.blogger.com/profile/01953324909028095434noreply@blogger.comtag:blogger.com,1999:blog-9091794270907110191.post-58991295426579513832008-10-06T20:57:00.000-06:002008-10-06T20:57:00.000-06:00That's been on our list of things to try making (w...That's been on our list of things to try making (we just overcame our Kombucha fear)...now I've got to try it. Gosh, that looks good!Robbynhttps://www.blogger.com/profile/01860870861321231048noreply@blogger.comtag:blogger.com,1999:blog-9091794270907110191.post-41197168334776031172008-10-06T14:32:00.000-06:002008-10-06T14:32:00.000-06:00Looks delicious! I have some cabbage just finsish...Looks delicious! I have some cabbage just finsishing in the garden destined for saurkraut. Never made it but have been meaning to for a few years. Great tip with the brine filled bag. Do you wash the outside of the bag every so often?<BR/><BR/>AgrarianLife from Freedom GardensFreija and Beringian Fritillaryhttps://www.blogger.com/profile/11591614320106389316noreply@blogger.comtag:blogger.com,1999:blog-9091794270907110191.post-13044568807123514302008-10-06T09:37:00.000-06:002008-10-06T09:37:00.000-06:00I tried to make kraut this summer and failed miser...I tried to make kraut this summer and failed miserably. I did not use the brine-filled bag on top but I think that may be the answer. I will try again that way for sure!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9091794270907110191.post-42165863134318228762008-10-06T08:07:00.000-06:002008-10-06T08:07:00.000-06:00this seems totally appropriate during the last wee...this seems totally appropriate during the last weekend of Octoberfest. Looks delicious.<BR/>NateNatehttps://www.blogger.com/profile/06907574984675226421noreply@blogger.com