I have now drunk some and it doesn’t taste great it is sharp and has a bit of a bite to it. In summary not very nice. My wife described it as ermm a slightly weird beer tangy taste, and asked what could be put with it to make it nicer! I didn’t have any ideas.
I also looked in two books we have Sloe Gin and Beeswax by J Newdick and S Allison’s Book of Preserving
The basic summary of all those recipes is:
Cabbage + Salt + Time – scum = Sauerkraut
Or in a bit more detail
Chop or grate cabbage
Add salt about 15g per 0.5kg of cabbage
Pack into a tub/pot (clean)
Put some sort of stopper (that fits inside the tub/pot so not really a stopper more a lid that is too small for the tub/pot) or plate on top of the cabbage keep this pressed down with some sort of weight
Leave for about 5 days the stopper/plate should be under water- brine is made from the water drawn from the cabbage
Any scum get rid of it
Leave for about 2-3 weeks taste to see when you like it
Get rid of scum every 3-4 days
After about 2-3 week it is ready to eat
If you don’t want to eat a cabbage in a couple of days put it in some sterile jars
I have basically done the first few steps of the above- I added one onion maybe a mistake as the kitchen stinks of onions . Also in the mix was caraway seeds, dill and juniper berries. I am waiting for the first 5 days or so.
After the introductory offer I got from ipage when I was first setting up my website ended I have since changed my hosting and domain registrar.
I have moved the hosting to Hostgator Get some money off Host Gator by clicking on this link the main reason for this was price and some alright reviews I read online. I found that most reviews for hosts were mixed. Hostgator did a great job of transferring my site from ipage and got it up a running very quickly. The website seems to be running faster than when it was hosted on ipage.
Hopefully this will all work out okay! My next post will not contain any links for money off i promise!
I have also spent sometime setting up the plugin Postie which is great for emailing blog posts. This works great if you have limited internet access and quickly want to post something without using the wordpress app.
Sarah’s family came over for a BBQ and I cooked quite a lot of pulled pork following this recipe: Amazing Ribs Pulled Pork I got some boned pork shoulder with skin and most of the fat removed from Edis of Ely Pork Butcher There were four pieces, 2.095kg, 1.758kg, 1.684kg and 1.768kg.
It took about 6 hours on the BBQ. One piece had to start in the oven because there wasn’t enough space on the BBQ, but once the meat has shrunk down there was room. I wrapped the pork in foil with a bit of apple juice when it got to around 65℃, as the meat looked like it was beginning to stall.
Last weekend we headed back to my parents’ house in Lincolnshire and I split a few logs with my brother-in-law. The logs were then added to a self-supporting log pile, that my dad and sister had set up. This is basically a rectangular box of logs with all the other logs thrown in the middle. The idea is that this allows the logs to dry out, it is important to get the corners strong!