Guest guest Posted December 10, 2005 Report Share Posted December 10, 2005 My Mom told me that in the 1920's her family kept kraut in a cold cellar all winter. They just skimmed the overly ripe stuff from the top and dipped down in. So, my guess is that it will be fresh longer than the supply will hold out. Tammy On Dec 10, 2005, at 1:39 PM, rawfood wrote: > > There are 4 messages in this issue. > > Topics in this digest: > > 1. Re: wiki - not for me --to many smut links. > " Soul Healing At Home " <spicey2k1 > 2. New Group for Vegetarian Activists > " Mahavir " <msanglikar > 3. Re: Digest Number 1424 > " audsquad " <audsquad > 4. Re: Digest Number 1424 > " laurel " <russdibb > > > _____________________ > _ > _____________________ > _ > > Message: 1 > Fri, 09 Dec 2005 22:53:42 -0000 > " Soul Healing At Home " <spicey2k1 > Re: wiki - not for me --to many smut links. > > this site might have some interesting rawfood info however > their " facilities " section is much more interested in raw sex... not > the kind of site I wish to be affiliated with. > > rawfood , Grace Note <oceanofgrace> wrote: >> >> >> Has anybody seen/worked with rawfoodwiki.org? Might be a >> dynamite resource for some of us. >> >> Gracie >> >> >> >> >> >> >> > > _____________________ > _ > _____________________ > _ > > Message: 2 > Sat, 10 Dec 2005 08:51:01 -0000 > " Mahavir " <msanglikar > New Group for Vegetarian Activists > > New Group for Vegetarian Activists > > Please join the group ahinsa/ > > It is created especially for you! Share your ideas about promotion of > Vegetarianism, Veganism and Animal Protection. Here you can meet > worldwide activists. > > Mahavir Sanglikar > 964 Samdoli > SANGLI 416 427 > MH India > Cell: 91 989 020 3549 > > msanglikar > > > _____________________ > _ > _____________________ > _ > > Message: 3 > Sat, 10 Dec 2005 05:29:45 -0000 > " audsquad " <audsquad > Re: Digest Number 1424 > > rawfood , Christine Pelton <cattzeye77@p...> > wrote: >> >> Hi Audie, >> >> I have made sauerkraut lots of times. I haven't made it in a crock >> like you have, but I > have made it in jars. My experience is that it does bubble up, and > there is a lot of activity > going the first few days. However, this does settle down after a few > days. But the > fermentation process is still going on. I always let mine sit for > about 5 weeks, and it comes > out perfectly every time. >> >> Good luck with your 'kraut, let us know how it comes out! > > Thanks, Christine! Well, I let it ferment for almost 7 weeks, and > opened it up last night. > And... > > It is dee-lish!! > > Sweet, sour, crunchy, pickle-y tasting, and so healthy, I can just > feel it. (I'm very excited.) I > got five quarts out of this first batch, and they're in jars in the > fridge now, and I'll start a > new batch soon! Wouldn't wanna run out! > > Thanks again! > > Audie > _____________________ > _ > _____________________ > _ > > Message: 4 > Sat, 10 Dec 2005 17:43:11 -0000 > " laurel " <russdibb > Re: Digest Number 1424 > > How long will it last in the refrigerator? > Laurel > >> Thanks, Christine! Well, I let it ferment for almost 7 weeks, and > opened it up last night. >> And... >> >> It is dee-lish!! >> >> Sweet, sour, crunchy, pickle-y tasting, and so healthy, I can just > feel it. (I'm very excited.) I >> got five quarts out of this first batch, and they're in jars in > the fridge now, and I'll start a >> new batch soon! Wouldn't wanna run out! >> >> Thanks again! >> >> Audie >> > _____________________ > _ > _____________________ > _ > > > > ----- > - > Quote Link to comment Share on other sites More sharing options...
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