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Sun, Feb 26, 12 at 13:53
| I'm making sauerkraut. It isn't as tender yet as I'd like it - one batch was started 2/3 and the other on 2/11. If I were just going to put these in the fridge, I'd let them go 2 or 3 more weeks. But I have so much, I'm going to can most of both batches, doing a hot water bath for 20 minutes for pint jars. Yes, I know that will hurt or kill the probiotics, but the nutrients from the cabbage will still be there. Both recipes are from The Joy of Pickling, the Wine Kraut recipe (one with red cabbage and red wine, the other with green cabbage and white wine, vinegar in both). The bath time is from the book.
Question: Is this enough heat to cook kraut a bit, so I can do it today instead of waiting until they're as tender as I'd like them to be if they were going into the fridge? |
Follow-Up Postings:
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| Never used those particular recipes so don't know how accurate this will be but personally I have never found BWB canning to have much tenderizing effects. So would doubt that it would have much effect on your kraut. Even boiling kraut in a pan has only minimal effect on the texture. The tenderness of the kraut is primarily a result of the fermenting process, the type/age of cabbage used, and the size you chopped it in to. Dave |
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| Thanks, this is the type of answer I needed, Dave. Both will ferment until I'm happy with the texture. I just don't want to let them ferment that long then cook them further with the bwb and have them get mushy. |
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