Recipes

[momtochloe]

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@HappyDaze wrote:

@momtochloe @Tabbycat thank you so much! Sounds like alot of work but I am up for the challenge.

@momtochloe my family was from Czechoslovakia too, from an area which is now known as the Czech Republic.  My cardiologist just happens to be from Czechoslovakia as well and he knows alot about the areas and I've learned alot about my family from him, oddly enough, lol.

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@HappyDaze making that zeli really isn't that much work once you get through with all of the chopping so I would encourage you to give it a try as the homemade version really is better than the canned (even though I use canned most of the time and doctor it up).

I am sad to say I don't know exactly where my family came from as it was just never spoken of (at least in a language that I understood).

Every year around this time I get the inkling to try and make bread dumplings as they are so good and versatile . . . maybe this is the year!  

[Desertdi]

@IamMrsG   Yes.....I have had your MIL's version, too.   The family just called it "sweet & sour cabbage slaw".

[momtochloe]

@HappyDaze I was just reading through the Pork and Sauerkraut thread and I noticed several people mentioned adding apple to the mix which is also a great idea.  It does change the taste from what my family considered (well actually my dad considered) to be the traditional flavor but in later years adding an apple was very delicious too.  

[RedTop]

There is also a process for making kraut where you pack the raw cabbage in the jars, add salt and water, and let the fermentation process take place inside each jar, instead of a crock.   This seems to be my mother's new way of making kraut, but since I have never helped her make it, I don't know anything else about the process.     

[IamMrsG]

@RedTop    A friend of mine did this once.  She thought she had followed the instructions to the letter, but a few weeks later, around 3 A.M. (isn't it always in the middle of the night?), she was awakened by loud POPPING and the sound of glass crashing.  The fermentation of her sauerkraut had built up so much pressure in the jars, they were exploding their tops.

Imagine the mess (and odor).  

[Desertdi]

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@IamMrsG wrote:

@RedTop    A friend of mine did this once.  She thought she had followed the instructions to the letter, but a few weeks later, around 3 A.M. (isn't it always in the middle of the night?), she was awakened by loud POPPING and the sound of glass crashing.  The fermentation of her sauerkraut had built up so much pressure in the jars, they were exploding their tops.

Imagine the mess (and odor).  

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Grandpa's wine bottles used to do that, too....................

[HappyDaze]

@momtochloe yeah I think I will try it a few different ways and see which version we like the best. It should be fun- I alwys enjoy trying a new recipe out.

[Tabbycat]

   @Tabbycat thank you so much! Sounds like alot of work but I am up for the challenge.

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Hi @HappyDaze  .... Then you will be fine and the end product will be worth it. Fermented foods are very good for you.  I had my own very large garden back then and canned every summer.

My gardening/canning days are over now.  Had to relocate and now live in NC woods. We have too many nosey, bored little squirrels out here. They will not stay out of a garden. I have a compost pile at the edge of our woods and it's so entertaining to watch those guys when something new goes into it.