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Per NC State's Extension's article on pickles and sauerkraut (some emphasis added): Pickles or sauerkraut mold during fermentation. Answer: Unsafe—microorganisms are growing improperly. Possible reasons Fermentation temperature was above 75°F. Too much salt was used, not allowing adequate lactic acid production. The ...

Red cabbage is usually braised, not boiled. Following the instructions listed in your recipe, you're going to lose the flavor of the caraway as well. For German-style sweet and sour red cabbage I typically saute some diced onion and apple in sugar and butter until just golden, add the shredded cabbage and then cook a little until the cabbage is glazed. ...

Rinsing the sauerkraut absolutely does work - we do it all the time, both with store-bought and homemade sauerkraut. Every batch of sauerkraut is different, so rinsing & tasting is the only way to ensure that your dishes turn out appropriately salted. Yes, some of the salt has entered the cabbage itself, but most of it will be in the brine/on the ...

If you want to match the texture of the shredded cabbage you could use a peeler to get thin, long strips of the cucumber. If you want to contrast the texture you could cut it into chunks or slices. I would discard the seed pulp to cut down on the amount of water that will fall to the bottom of the bowl. The skin is completely personal preference. If it's ...

A medium-sized cabbage weighs around 2 to 2.5 pounds. (Assuming we all mean the same thing by "medium"...) I think you'll probably be better off guessing based on fraction of your whole cabbage than volume, since once you shred the cabbage, the volume's going to vary wildly depending on how fine you shred it and how fluffed up it is when you measure it. My ...

Ornamental cabbage is often actually a kale. See this link with pictures very similar to yours: http://www.arhomeandgarden.org/plantoftheweek/articles/ornamental_kale.htm Kale is edible and nutritious but it is tough and very strongly flavored compared to cabbage. Kale recipes usually involve long braises in flavorful liquid to break down the toughness. ...

Are you trying to make Sauerkraut? Either way for the pink colour you have a non-desirable bacteria growing. While most Sauerkraut has some of this, it is not always safe to eat. Time to throw it away? If you salt cabbage, you need to ensure not too much salt is used (1% to 2% max), and make sure it is packed down very firmly, so only anaerobic bacteria ...

As long as the kraut was submerged below the brine all the time it's been fermenting it would be fine. The mould forming on top of the brine is a natural by-product of the fermentation process. It's when the kraut has contact with the air and forms mould you should discard. I experiment with making chilli hot sauce using a similar fermentation process and ...

This year, I slow cooked corned beef for about 8 hours in my crock pot. The slow cooker was set to high for the first 4 hours and set to low for the last 4. The meat didn't "fall apart" when I took it out, rather it kept its form and allowed me to slice it (against the grain). I should mention that I had the corned beef submerged in a water/beer mixture ...

The ingredients of sauerkraut are very basic--its basically just cabbage and salt (the water is drawn out of the cabbage). Given this, you will produce the most nutritious kraut using high-quality cabbage and salt with natural minerals. A high quality sea salt will contain additional minerals that processed kosher and table salts lack (also, it is ...

I would try using peeled cucumbers, because of the texture issues. You can grate them into a sieve, and then put some weight on them for half an hour or so. This will help drain some of the excess liquid. This is the same preparation of the cucumbers that is used for cucumber raita, or tzaziki.

3 pounds of cabbage should net you approximately (source) 1 pint of canned sauerkraut. Otherwise, 1 lb. = 2 cups cooked; 1 lb. = 4 cups shredded. I would recommend you just weigh the cabbage when you buy it so you can have an idea of how much it will yield.

That seems really strange to me as well. The typical recipes I have seen and used call for no water at all. Just saute the red cabbage with the other various ingredients and serve. Very tasty. What is the source of your recipe? Some areas / cultures boil and drain everything for reasons that escape me. My thought is to use all what you mention except ...