Inspired by this page that said, “Cortido is similar to sauerkraut in that it is a lacto-fermented cabbage but it is spiced up with flavors from Latin America.” We did not like the flavors and would not make it like … Continue reading
Tag Archives: Fermenting
1/12/2019 – As today’s first tasting of the last batch–made with carrot and 1.8% salt–was good, and we have four heads of cabbage, this was made with the same percentages plus about 1.5% diced jalapeno. The seeds and pith from … Continue reading
12/23/2018 – Made this different than the first time I made it with carrot as there is far less carrot (~10:1) and included the caraway and dill like German kraut. The cabbage to carrot ratio is about 10:1. The salt … Continue reading
11/29/2018 – Made this a little different from the formula we have been using. It has a little more salt and juniper berries. The cabbage came from Rouses. The table below came from the spreadsheet in DropBox. grams Cabbage 1842.0 … Continue reading
Bought a head of cabbage with dark green heavy outer leaves at Sessions. Chopped it into 1/4″-1/2 ” squares and add the following as computed using the spreadsheet in DropBox. Note I messed up the measurements but decided to leave … Continue reading
6/7/2018 – As Mary has faithfully begun eating the last Kraut I made I must make a large batch to ferment while we are on one of our last trips to Mobile before moving there. The recipe is: 2 white … Continue reading
5/16/2018 – Inspired by the recipe here. Based on the first tasting we found: the texture firm; the saltiness just right, i.e. not bold; and the degree of heat not much despite the intense heat of the batch of serranos. When … Continue reading
5/14/2018 – Tasted the kraut made with green cabbage here and some made with white cabbage here. The white has been aging the longest but both are well past the fermentation stage. The white had been made without Juniper Berries … Continue reading
5/12/2018 – Decided to dump it as they became very cloudy with white clumps. LIkely due to the serranos being too tall for the pint jar and nearly sticking up out of the brine.
5/13/2018 – This turned out well and was the first batch Mary began to eat every day (after a two-week ferment) as it helped her stomach. It has far less caraway and mustard than the recent ferments.