Dung pile is for warmth so it does not freeze not for flavor.
Above freezing cellar especially at 50-55 degrees works as good.
Above freezing cellar especially at 50-55 degrees works as good.
Anyone making Kraut?
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Satx, the Kansas State University livestock facility isn't too far from my house. I could probably get the making for the heap. My neighbors probably would complain though. Would a compost pile work? :grin:
Billnpatti, my maternal grandfathers favorite sandwich was homemade white bread, lots of butter, a sharp cheddar or longhorn style cheese cut thick with a thick slice of onion. He didn't usually add kraut, but did like the stuff. My grandma baked bread almost every day until she was in her 60s and then mostly bought store bread.
Billnpatti, my maternal grandfathers favorite sandwich was homemade white bread, lots of butter, a sharp cheddar or longhorn style cheese cut thick with a thick slice of onion. He didn't usually add kraut, but did like the stuff. My grandma baked bread almost every day until she was in her 60s and then mostly bought store bread.
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"nhmoose" is 100% correct. = The dung-heap is to stop the kimchi from freezing in the FRIGID Korean Winters.
(I suspect that a compost heap would work, too.)
Everyone that I've talked to, who made kimchi in Korea, says that you MUST have some cold weather to make decent kimchi.
(I've never figured out how to keep the fermenting kimchi consistently at the correct temperature here in South TX. = Just too variable temperatures here. = A week of COOL in the 40s-50s & 60s, often followed by a week of in the mid-70s, in what we laughingly call "Winter".)
One of the "inside jokes" in South TX is that Winter is "the 4 or 5 days each year when the Canadian tourists put a 'cover-up' over their bikinis, when 'out & about'."
yours, satx
(I suspect that a compost heap would work, too.)
Everyone that I've talked to, who made kimchi in Korea, says that you MUST have some cold weather to make decent kimchi.
(I've never figured out how to keep the fermenting kimchi consistently at the correct temperature here in South TX. = Just too variable temperatures here. = A week of COOL in the 40s-50s & 60s, often followed by a week of in the mid-70s, in what we laughingly call "Winter".)
One of the "inside jokes" in South TX is that Winter is "the 4 or 5 days each year when the Canadian tourists put a 'cover-up' over their bikinis, when 'out & about'."
yours, satx
Missed seeing your post earlier. The name big stinky, and the sandwich came from home improvement Tim Taylor had ordered it in a bar and then discribed it, it sounded good so I had to give it a try, and it was good. I don't know if it's a real sandwich 'up nowrth' but it is in my house now... or at least on my back pour him since my wife won't let me eat it in the house. Even my dogs look askance at me when I'm eating it😂
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I've also been told when making kraut it will be sweeter or more sour depending on what the temperature is as it cures. For instance in the garage in the summer as opposed to in the basement in the Fall. I can't remember which does what.
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I have NO clue about that answer. SORRY.
yours, satx
yours, satx
Sorry but if it ain't cabbage, it ain't kraut.
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