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Friday, December 3, 2010

fermenting- yogurt and kraut

i shredded a head of cabbage and diced a half onion.  the cabbage and onions were tossed with 1.5 tablespoons of kosher salt and carraway seeds.  the mix was split between two cleaned wide-mouthed quart jars.  juice glasses were filled with water as a weight and set on top of packed cabbage.  the cabbage in both jars is already sweating out all the water.  i've never had live sauerkraut before.

my mom made yogurt when i was a kid.  she had a 6 or 8 cup yogurt maker, which must not have been anything more than a heating element.  i heated a half-gallon of milk and swirled in a couple tablespoons of the ass-end of a yogurt quart into the milk.  i poured the milk into quart jars and wrapped them in towels and set them over top of the gas stove pilot.  it's been almost 3 hours.  i think this will take longer than the 4-5 hours that is called for in the directions i've read.

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