Recipe 115: Homemade Sauerkraut

The challenge: Following instructions and getting a plate that fits well inside my crockpot, as well as a good weight. 2) Research these undertakings before I begin. I've never made sauerkraut before or attempted to ferment cabbage whatsoever in the crockpot in my basement. I've always wanted to ferment wine or moonshine in my basement, but not particularly cabbage. But I digress. Please note: Dear Cabbage, there will be a re-match-Soon!

I shredded the cabbage to layer with salt, red onion, garlic, and jalapenos finishing with a layer of salt and cabbage. I only got four layers when Emeril counted out five, but I chalked it up to different pots or different styles.

Next, I placed cheese cloth over the top and inverted a bowl over top of the cabbage. I should have simply bought a reasonable plate at the dollar store, one that would fit. I weighed the bowl down, and I think I used filled canning jars, but with the bowl and the size, I'm not sure it was enough. Then again, the verdict will forever be out on that. I was supposed to use a 5# brick. I think next time, I'm using 5-1# water bottles or a full gallon jug of water. I have to thank ACE Hardware for their assistance in this matter. Their helpful clerk gave me that suggestion when I went looking for a real brick this time.

Once I got the jars on and covered the cabbage, I placed the crock in the basement and left it there for three days. After 3 days, I checked it, and hoped it was going right. I also hoped there was enough liquid. What else could I do? I do not recall how it smelled at this time. The cabbage was supposed to smell aromatic-but when does cabbage ever smell aromatic? And did Emeril mean Aromatic or Odor-ific? In addition, he posted no pictures of this part, so I had no idea how it was really supposed to look. I proceeded to trust in the process and left the cabbage for another two weeks. After re-reading the directions, I realized it said for a total of two weeks. Did they not have bold in this font for this important step.

When I checked it, the cabbage was surrounded with brown liquid it appeared and smelled rank at best. I quickly replaced the lid and left it for a second opinion...Poor James. He compared the smell to rotten meat and we decided I should chuck it. He did suggest before I chucked it that I check the internet for info. I wish I'd thought of that when I started. I never thought Emeril wouldn't tell me everything I needed to know to perform this task. Maybe I did spend too long in the military. We even called James' mom, Nancy to check if she had info. She'd never made sauerkraut before.

After checking the internet, it said pink or green or white tones were okay, but never red or brown. I decided to toss it in the morning, since it was already dark when I discovered this info.

First thing in the morning, after getting dressed, I bravely carried the crock out in my backyard, to my latest compost section. I removed the lid and the bowl expecting my nose to be assaulted. Surprisingly, it wasn't. I inverted the crock, and removed the cheese cloth from the bowl. The cheese cloth was not coming back into my house. Then I looked at my creation, to find the white and green-toned sauerkraut laying over top of the brown layer that I expect was the scum referred to on the internet. It looked much like the sauerkraut Emeril had canned in his photos and possibly good enough to eat. I didn't know whether to laugh or scream, so I went out and bought another head of cabbage and some more jalapenos and red onion for the re-match.

I will post an update on the results of the re-match between myself and the sauerkraut. So, yes, I am making this recipe again, not because I might like it, (the jury is still out on that one) but because I refuse to be defeated by cabbage.
Wish me luck;-)

Second time around: I win! And it was gooood....See blog post 115b;-)

Recipe 113: Spicy Tomato Jam

Challenge: Keeping enough tomatoes in the house to make this recipe. It seems I'm always putting tomatoes into dinner.

I made this recipe nearly two weeks ago(I believe). Its been sitting in my fridge waiting for me to remember to try it and use it on chicken or crackers and cheese. I think it goes best with cream cheese. The reason I didn't blog then--as I likely should have--I was logging on long enough to check in, make a couple of comments to piss off the whiny facebook friends and play a game or two and run off to do non-computer stuff.

Explanations aside, we have a recipe to make. As recipes go, this one was pretty easy the first time around. Chop about 4 medium or large tomatoes, 5 small ones(about 3#), add in two lemons-peeled, seeded, and flesh finely chopped. Use the peel to scent something else or discard. Add in a fresh minced ginger and a little crushed red pepper. Next add in 1 1/2 cups of sugar and a pinch or two of salt.

Bring all of this to a boil then reduce to a brisk simmer for about 30-35 minutes. Skim off any foam that forms during this time. Sterilize your jars during this time, if you haven't already.

When most of the liquid has evaporated, pour into pint or half-pint sized jars and process for 10-15 minutes in a water bath.

Let cool overnight and enjoy over chicken or on crackers with cheese. I'm thinking cream cheese. I made ginger-curried chicken tonight to enjoy it with, and am considering using this as a tangy topping for the top of a cheesecake.

Since I'm in the process of making a double/triple batch again-I didn't get enough to share the first time, I will definitely make this recipe again. Depending on the upcoming availability of tomatoes, it may become a Christmas gift...but I got many more jars of the upcoming Green Tomato Piccalilli. Happy jam-making. One note: I do think it would go faster to make multiple smaller batches of this recipe as opposed to one big batch. I may change that opinion as I make this more.