My sauerkraut has died during the time in which we decamped to the Central Air of my folks, fleeing the onslaught of the 100 degree heat.
We checked in on the fish while we were gone (Tickety Tock the Beta is doing swimmingly), and I checked in on the kraut at least twice. But, this morning, it was covered with a white film of yeast. I forgot that my microbes truly are a living pet.
I scraped off the white gelatinous grossness (mmmm, yeasty gelatinous grossness), and removed the two last who cabbage leaves. The remaining brine is now brown. I am currently debating whether to give it the 1-3 weeks it has left to ferment, or to call it a day, add all those happy little microbes to my compost pile and start a new batch. Suggestions? Thoughts? Volunteers to be test subjects to see if the concoction remains safe to eat?
In other news, we've finally found a picnic table we can live with from craigslist. I am beyond psyched and am looking forward to putting some of our Kristi's Barn chicken on the BBQ. My parent's have been getting their CSA this year and are astonished by the quantities - they are getting two boxes chock full of enormous amounts of veg. Also, did you know that you can buy a CSA through the Regional Food Bank? How cool is that? Don't get me wrong, we're sticking with Denison, but how cool is that?!?
Finally, I'm hoping folks saw the Troy Pioneer Food Market on AllOverAlbany.com. There is a phenomenal comment debate raging, which is always affirming to see. It means the article struck a nerve, and folks want to see the market succeed. If it takes proving me right/wrong for them to make sure that happens, so much the better.
Share and enjoy, folks. Here's to the weather treating us and the vegetables better.
We checked in on the fish while we were gone (Tickety Tock the Beta is doing swimmingly), and I checked in on the kraut at least twice. But, this morning, it was covered with a white film of yeast. I forgot that my microbes truly are a living pet.
I scraped off the white gelatinous grossness (mmmm, yeasty gelatinous grossness), and removed the two last who cabbage leaves. The remaining brine is now brown. I am currently debating whether to give it the 1-3 weeks it has left to ferment, or to call it a day, add all those happy little microbes to my compost pile and start a new batch. Suggestions? Thoughts? Volunteers to be test subjects to see if the concoction remains safe to eat?
In other news, we've finally found a picnic table we can live with from craigslist. I am beyond psyched and am looking forward to putting some of our Kristi's Barn chicken on the BBQ. My parent's have been getting their CSA this year and are astonished by the quantities - they are getting two boxes chock full of enormous amounts of veg. Also, did you know that you can buy a CSA through the Regional Food Bank? How cool is that? Don't get me wrong, we're sticking with Denison, but how cool is that?!?
Finally, I'm hoping folks saw the Troy Pioneer Food Market on AllOverAlbany.com. There is a phenomenal comment debate raging, which is always affirming to see. It means the article struck a nerve, and folks want to see the market succeed. If it takes proving me right/wrong for them to make sure that happens, so much the better.
Share and enjoy, folks. Here's to the weather treating us and the vegetables better.
Taste the brine. It won't hurt you, and if it's really messed up, you'll know. Also, check some of the pieces near the top to see if they're mushy.
ReplyDeleteREpeat: put it in the compost!! Unless your hiring an expert micro lab, assume there are naughty critters inside! do recall that I spent a lot of years growing microbes--including unwelcome volunteers??!!? L
ReplyDeleteBeautiful picture of the BEtta
ReplyDeleteDO NOt taste the brine!! If there are even anaerobic spores, you could get very sick L
ReplyDeleteI tasted the ones at the center, a bit underneath this morning (before I called L :). They were still crunchy. It doesn't smell as it did, though. I'm thinking I better move on to batch number two. Maybe I'll attempt a sourdough starter at the same time.
ReplyDelete