Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

  • Announcements

    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity
  • entries
  • comment
  • views

1 1
Sauerkraut, Day 2

Entry posted by %s - 203 views

Miss something? Go back to [url=""]Day 1[/url]!

I got up this morning and was just so excited to check on my kraut! It had been sitting on the counter since yesterday and I had pushed down hard on that mason jar every time I passed it. When I went to bed, the water level was [i]almost[/i] to the top of the cabbage. I had high hopes that the cabbage would be well submerged by morning.

Well, my hopes were realized and more! The water had actually overflowed and now there was a lovely puddle of cabbage juice on my counter! *grumble grumble* I had forgotten to leave a towel under the jar in case of this event. *grumble grumble* Maybe I'll remember the towel next time.

[b]Kraut, Day 2[/b]
[*]You want the cabbage to be submerged, but not too submerged. You want about 1 cm of water over the cabbage with the weight jar in place. If there is too little cabbage juice, mix up a little brine (1 c water to 1 T salt or so) and add until the cabbage is just submerged. If there is too much cabbage juice, pour a little water out of the weight jar. Don't pour off the cabbage juice, that's where the good stuff is!
[*]Prepare your fermenting area. It should be somewhere dark with a fairly constant temperature (around 60 degrees F or 16 degrees C). Basements and closets work well. The key is easy access, because you need to check every day or two and if you're like me, you might not check on it if it's a pain to get to. I use the kitchen cupboard above our fridge, but I'm thinking I might switch to a closet so I don't neglect it like I did the last batch. Put a towel down where you will be setting your ferment in case of overflow.
[*]Put your jar in your fermenting area, cover with a towel to slow down evaporation, put back all the junk that you took out of the cupboard to take a decent photo, and shut the door! That's it for Day 2!

Back to [url=""]Day 1[/url].
Next: [url=""]Day 3[/url]

  Report Entry
1 1


There are no comments to display.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now