Sauerkraut, Saving Money at the Grocery Store, Making Corned Beef
I made another batch of sauerkraut I have been slicing it with my kitchen knife and haven’t been really happy with it. So I ordered a cabbage slicer from LEM. This thing can grate a whole head of cabbage. I like that because I don’t have to dirty up a cutting board and knife. Then I used my husbands big knife. I call it the Ali Baba knife. LOL, it has a curved blade. And I cut a head of cabbage up very quickly to almost the size I wanted. But the cabbage grater is very nice and made with bamboo and a single blade. I love the even cutting and small slices. I will discuss this on the podcast. Remember for sauerkraut use 3 TBL (tablespoons) non iodized salt (pickling salt, Himalayan salt, kosher salt) for 5# of cabbage – or easier 15 cc for 5 #- or 3 cc per pound. It doesn’t have to be exact, if the cabbage is a little less than 5# use a little less than 3 TBL. Or use 1.8 tsp (teaspoons) per pound. If you need to top up any water use 2-3 TBL salt to 1 qt water. Go for 2. You can do it aerobic or anaerobic If aerobic – what I do- make sure the cabbage stays under the water. You can put it in jars that seal and do it anaerobic. From my understanding it will keep for years. But I never tried it. I just eat and make more. Mine has lasted over a year in the fridge. If you have a cellar maybe you can try the anaerobic method. I like to be able to sample it, so I use the aerobic method. Note 1 tsp = 5 cc, 1TBL = 15 cc. 1 US cup = 236.588238 milliliter.
Saving Money at the Grocery Store And Making Corned Beef
I really had a craving for corned beef and cabbage. A little mustard on the corned beef. I add potatoes, onions and a few carrots too. Yum! So I go to the grocery store and it is $4.79 a pound and it is so fatty it shrinks to about 1/2 the size when cooked. Grrhhh! I also needed some ground beef. It came in at $3.79 a pound. Eeek. Then I see sirloin tip on sale for $2.99 a pound. Hmm I have a LEM Big Bite meat grinder. So I brought one roast home and got about 6 – 1 1/2# bags of ground beef (very lean). (venison still tastes better) I took the second roast and sliced it in half. It was almost 10# so I made 2 corned beef out of it. recipe: 2 gallon water, 4 cups kosher salt, 1 cup sugar, 2 oz pink salt (curing salt) (50 gm, 10 tsp, or 3 TBL and 1 tsp, or ), 6 garlic cloves ( I just used a bog old scoop from my jarred one), 4TBL (40 gm) pickling spice. Simmer the brine until salt melts. Then chill to room temp Preferably colder) and add the meat. If the meat is frozen, it should work fine and help cool it down. Weight it down with a plate and refrigerate for 5 days. Take it out, rinse it off and cook with 2 TBL/20 gm pickling spice per 5 #. I will freeze mine and rinse before cooking. Woo Hoo, I saved money, got leaner meat and learned a new skill! I have to try this with venison! I let mine go for about 1 1/2 weeks and it looks great. I will update when I cook it.
A link for chestnut beer , a gluten free recipe. http://www.chestnuttrails.com/pages/chestnut-beer