Originally posted by TD2000
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Pastrami on rye. AKA "The Ruben"
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Originally posted by hooligan View PostI’ve got a brisket in the freezer that may get this treatment. Have a recipe for the brine you used?
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Originally posted by sir shovelhands View PostYou have a good recipe? I got a crock that's about to finish some fermented pickles and need to fill it.A collection of 35 sweet, savory and spicy sauerkraut recipes - and Kimchi - from around the web. Eating sauerkraut daily can improve digestion.
I go the basic recipe.
Measure your salt and cabbage
Prefer a mandolin vs mechanical machine to shred. Right size
Knead the cabbage in salt to bring out the brine
Stuff and pack the crock. Put a cabbage leaf on bottom and on top before you put the weights in
I prefer the crocks that have a water moat to keep air out, yet let's it escape
My last batch due to temps stayed in crock for I think 6 weeks, maybe 8
I like it when it starts to become golden in color and a sweeter taste
When done, I transfer to picking jars and put in fridge
Last crock took 8 heads of cabbage
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