Comments on: Cultured Vegetables Without Culture & Warm Climate http://www.chefteton.com/cultured-vegetables-without-culture/?utm_source=rss&utm_medium=rss&utm_campaign=cultured-vegetables-without-culture Essential Cooking Mon, 06 Feb 2012 00:50:50 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: susan http://www.chefteton.com/cultured-vegetables-without-culture/#comment-126 susan Tue, 10 Nov 2009 00:52:54 +0000 http://www.chefteton.com/?p=690#comment-126 You will always be able to tell if the kraut and the brine is OK by the smell and taste. Now, I know that sounds a little silly, because it always smells funky. But there is a distinct difference between funky kraut smell and funky rotton smell. I know some people that covet the brine as it can be delicious. I don't know your recipe so it is hard to comment. I apologize for commenting sooner. I get so many spams that I had a ton to go through. Please let me know if I can help further. Chef Teton You will always be able to tell if the kraut and the brine is OK by the smell and taste. Now, I know that sounds a little silly, because it always smells funky. But there is a distinct difference between funky kraut smell and funky rotton smell. I know some people that covet the brine as it can be delicious. I don’t know your recipe so it is hard to comment. I apologize for commenting sooner. I get so many spams that I had a ton to go through. Please let me know if I can help further. Chef Teton

]]> By: Helen http://www.chefteton.com/cultured-vegetables-without-culture/#comment-112 Helen Sat, 31 Oct 2009 20:10:59 +0000 http://www.chefteton.com/?p=690#comment-112 Trying to make Sour Kraut. I am so glad I found your web site. I need help! I bought vegie culture and tried to follow the recipe, which only called for 2 teaspoons of salt since I was using the culture. The recipe also called for a certain amount of the cabbage to be put through the blender with a little water for the brine. Well, I ended up with at least a quart more liquid more than I needed. I packed my Mason jars (4 quarts and 2 pints) and used what liquid that would fit. Now it is 7 days later, and I am very concerned that because of all the extra liquid that maybe there might not be enough culture and salt in the jars of kraut, to keep it from posioning me. Do you think it could be dangerous. It looks ok, but I haven't tasted it yet. Thanks so Much Trying to make Sour Kraut.
I am so glad I found your web site.
I need help! I bought vegie culture and tried to follow the recipe, which only called for 2 teaspoons of salt since I was using the culture. The recipe also called for a certain amount of the cabbage to be put through the blender with a little water for the brine. Well, I ended up with at least a quart more liquid more than I needed. I packed my Mason jars (4 quarts and 2 pints) and used what liquid that would fit. Now it is 7 days later, and I am very concerned that because of all the extra liquid that maybe there might not be enough culture and salt in the jars of kraut, to keep it from posioning me.
Do you think it could be dangerous. It looks ok, but I haven’t tasted it yet.

Thanks so Much

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