{"id":512,"date":"2019-03-05T12:41:55","date_gmt":"2019-03-05T17:41:55","guid":{"rendered":"http:\/\/www.transformation.ca\/notes\/?page_id=512"},"modified":"2019-03-05T13:10:17","modified_gmt":"2019-03-05T18:10:17","slug":"choucroute","status":"publish","type":"page","link":"https:\/\/www.transformation.ca\/notes\/choucroute\/","title":{"rendered":"Choucroute"},"content":{"rendered":"<div>\n<p><span style=\"font-size: 14pt;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-519\" src=\"http:\/\/www.transformation.ca\/notes\/wp-content\/uploads\/8B9DBD94-F5E4-45B9-9590-47D6C506F76C.jpeg\" alt=\"\" width=\"250\" height=\"171\" \/><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 14pt;\">A 7-liter crock with about 15 pounds of cabbage and harvest anywhere about 7 liters of sauerkraut from it.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Remove the outer leaves and set aside to cover the top of the shredded cabbage mixture before the weighting stones are added.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Cut the cabbage in half and then in half again \u2013 making quarters.\u00a0Do not use cores in sauerkraut.\u00a0Now cut into thin shreds using a sharp knife, mandolin with the \u2018slicing\u2019 blade.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Mix the salt in, rule of thumb,\u00a0<strong>3\u00a0tablespoons\u00a0of\u00a0high quality salt\u00a0for every 5 lbs of cabbage,\u00a0no more<\/strong>\u00a0and let the cabbage stand for about an hour.\u00a0Grab handfuls of cabbage and squeeze or press with fists or a combination of both. Then repeat about 100 times or until there is a lot of brine and the mixture has reduced by half.\u00a0It may take some time for the salt to draw out the juice.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Optional: stir in 3-4 tsp. (1 tablespoon) of caraway seed if you like it really traditional. Also a few carrots recommended.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Place one layer of the shredded cabbage into the fermenting crock, stamp down firmly, using fist or pressing with a flat tool. Repeat this process of layering cabbage, <strong>until the crock is filled to 4\/5 of the way to the top at maximum<\/strong>.\u00a0Be\u00a0sure\u00a0to leave at least 3-4 inches of space between the top of the cabbage mixture and the top of the crock.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Take 2 of the large outer cabbage leaves which you saved from before and lay them over the cabbage and juice. Next, place the two weighing stones into the crock, pressing them down slightly so that the juice begins to rise.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-531\" src=\"http:\/\/www.transformation.ca\/notes\/wp-content\/uploads\/9D909183-57D9-4A04-8850-303B2BF325B4-300x225.jpeg\" alt=\"\" width=\"200\" height=\"150\" \/>In every case, if there is not at least\u00a01 inch\u00a0of the liquid\/brine covering the weights, pour some\u00a0boiled and cooled\u00a0salt water (make it at a concentration of about 1 tablespoon per 2 cups of water) into the crock so that the stones are submerged. (2 1\/2 tsp per 1 L of water).<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Place the lid securely onto the crock and fill the surrounding water groove.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">During fermentation, (DO NOT LIFT THE LID). Take care to add water as needed so that the seal remains intact, may fill up to 4 times during the course of 3 weeks.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">For the first 2-3 days, just leave the crock at room temperature (about 68-72\u00b0 F) &#8211; \u00a020-21\u00b0 C.\u00a0During this time, you may notice a audible gurgling or bubbling sound\u2026fermentation is moving right along<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Day 4, ideally\u00a0move the crock into a cool place in your home, somewhere that stays between about 64\u00b0-68\u00b0 F. \u00a065\u00ba (18\u00ba C)is ideal.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\"><strong>Within 4-6 weeks, your wonderfully pure sauerkraut will be ready for eating.<\/strong><\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Usually start the next batch within a week or two of opening the previous one.\u00a0Sauerkraut is a fermented food that lasts up to two months in the refrigerator as long as it is cover in brine and\u00a0in a sealed container.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Take a peak? \u00a0Wait at least 10 days by which time a stable fermentation environment has been established. Then, if you must\u00a0check things out do so, lifting out the weights and seeing how things look.<\/span><\/li>\n<\/ul>\n<\/div>\n<div>\n<div><\/div>\n<div><span style=\"font-size: 14pt;\">\u00ab\u00a0Quel rapport avec la choucroute\u00a0?\u00a0\u00bb ou \u00ab\u00a0\u00c7a n&rsquo;a rien \u00e0 voir avec la choucroute\u00a0\u00bb\u00a0: employ\u00e9 pour signifier que les propos tenus n&rsquo;ont aucun lien avec le sujet en cours.<\/span><\/div>\n<\/div>\n<div><\/div>\n<div><span style=\"font-size: 14pt;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-521\" src=\"http:\/\/www.transformation.ca\/notes\/wp-content\/uploads\/30BA426A-1D01-4271-8EA9-9CA5AE8745E4.png\" alt=\"\" width=\"130\" height=\"149\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-522\" src=\"http:\/\/www.transformation.ca\/notes\/wp-content\/uploads\/6B41D836-6AC7-4730-97EB-B7B428393553.png\" alt=\"\" width=\"48\" height=\"120\" \/><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A 7-liter crock with about 15 pounds of cabbage and harvest anywhere about 7 liters of sauerkraut from it. Remove the outer leaves and set aside to cover the top of the shredded cabbage mixture before the weighting stones are added. Cut the cabbage in half and then in half again \u2013 making quarters.\u00a0Do not [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-512","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.transformation.ca\/notes\/wp-json\/wp\/v2\/pages\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.transformation.ca\/notes\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.transformation.ca\/notes\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.transformation.ca\/notes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.transformation.ca\/notes\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":13,"href":"https:\/\/www.transformation.ca\/notes\/wp-json\/wp\/v2\/pages\/512\/revisions"}],"predecessor-version":[{"id":533,"href":"https:\/\/www.transformation.ca\/notes\/wp-json\/wp\/v2\/pages\/512\/revisions\/533"}],"wp:attachment":[{"href":"https:\/\/www.transformation.ca\/notes\/wp-json\/wp\/v2\/media?parent=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}