Hello everyone,
I made a hard decision today. I decided to make coffee for my project. I chose coffee because I love it. It has become a major part of my life. I have been drinking coffee since I can remember. My mom would make coffee and let me take sips to try it. Ever since the first one, I have been hooked. It's like bonding now with my mom, my grandma and even friends. The smell and taste is so yummy. I drink coffee for its caffeine and also to warm my belly. I have a love for coffee. I can't wait to try fermenting my own.
Helloo everyone,
ReplyDeleteSo as it turns out, obtaining the coffee fruit with the bean is a challange. Since it is taking me a long time to get them, I have resorted to changing my topic. I will go with the cabbage and saurkraut. I have not ever tried fermenting before and this seems like a good place to start. I will keep you updated!
ReplyDeleteSUNDAY, MARCH 9, 2014
Saurkraut
Hello everyone. Apparently using a desktop computer to make posts was not working in my favor. Now on my galaxy, I can update my blog journal. So, this is what I have so far.
On February 28 2014
Today I went to City Market downtown Burlington and bought: a head of cabbage, three small Mason jars and salt.
March 2, 2014
ReplyDeleteHello everyone, today I started to make my Saurkraut! I have never done this before nor have I ever tasted Saurkraut, so I am very excited! To begin my fermentation I took the head of cabbage and cut it in half. I then took that half, and chopped it up into square shaped chunks; about half inch by half inch. Next, I took all the chunks and placed them into a cooking pot. I added two table spoons of salt, and began to mix and mash the chunks with my hands. I quickly realized that waiting two days before beginning may not have been a good idea. The cabbage was breaking down and the clear fluid was being released, but it still seemed very dry. After I got all the fluid I could get to be released, I began to pack my first jar. I drained the left over fluid from the pot into the jar, but the cabbage doesn't seem to be completely submerged. Instantly, I began to hypothesize this jar may not ferment well. I closed the lid and put the date on the jar and will open it in one week, 03/09/2014.
After putting the first jar to the side, I started a second jar. This time, I took the second half of cabbage and chopped it into even smaller pieces then the first time, thin rectangular pieces, resembling shredded lettuce. I put all the shredded cabbage into the cooking pot, with two table spoons of salt and began mashing it with my hands. Again, I took all the mushed cabbage and packed it into the second jar, poured the juice in with it and labeled it. This time I want to wait two weeks, until 03/16/2014, to open it.
March 5 2014
ReplyDeleteHello again,
I wanted to give a quick update. Today I noticed that jar number one has not changed a whole lot. It seems maybe the salt has drawn out some fluid. It looks like the a base is slightly more submerged under fluid.
Jar number two however has a little more change than jar number one. It does seem that the salt has drawn out more fluid as well, but the top on the jar seems to be bulging.
March 7th 2014,
ReplyDeleteHello again everyone,
Today I needed cabbage to eat with dinner, since watching it ferment made me anxious to eat it! So I went to City Market again and bought another head of cabbage. When I got home I decided I would make a third jar of Saurkraut with the left over cabbage. Again I had a half a head and I chopped it up into shredded pieces. I added 4 table spoons of salt this time and a cup of water to help submerge the cabbage. This jar will probably be the most successful as it looks the best, and is closer to the desired preparation, since the cabbage is completely submerged. I was talking with my step mother about this project and she said the best tasting Saurkraut takes about 4-6 weeks to get her desired flavor. This also makes me think, jar three will be the tastiest.
March 9 2014
ReplyDeleteToday is a big day for the Saurkraut. I opened jar number one. I noticed instantly that it is bubbling and cabbage is basically completely submerged. It smells awful, definitely fermenting and turning into Saurkraut. Smells like bad cabbage. I tasted it, does not taste good at all. Kinda of vinegary and salty.
I also noticed that all three lids are bulging today. Since jar one was bubbling I got curious and opened jar two even though I was going to wait two weeks, until 03/16/2014. This jar fizzled up and made lots more fluid and bubbles. It smells better then the first jar. It also tasted a little better as well. I had a friend try each with me. He says jar two does taste more like Saurkraut than jar one. Since I opened the second jar I noticed it was bubbling and making more fluid instantly. I do not think I was supposed to seal the jar. I am going to read more on fermenting cabbage to double check and see if I made a mistake. I will update on what i found and what i will do from here as far as resealing.
Hello Everyone!
ReplyDeleteThis is what has happend over the past 8 days. On Monday March 10; I decided to research fermentation on Saurkrautonce again to make sure I was doing the process correctly. What I found was that I should be keeping the lids on the jars, even though they seemed to be bubbling more when I opened the lids. So I kept the lids on all of my jars. Through my research I also learned that some people even put their jars into the refridgerator. I chose not to put mine in the refridgerator because I did not want to add any more variables to my project. I want mine to be as natural as possible.
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ReplyDeleteMarch 12, Today I am headed to work and noticed my saurkraut in all three jars has a bit more fluid but I am not sure if this is just because the cabbage is becoming softer. Otherwise no real change visably. I did not want to open the jars for a smell or taste today.
ReplyDeleteMarch 15
ReplyDeleteToday I am realizing that the cabbage (Saurkraut) is more tan then ever, and these jars are still making fluid. I wonder if this fluid can be used for anything?
03/17/2014
ReplyDeleteHello everyone
I am very sad and disappointed. Today I opened my jars. I think they have all went bad. As soon as I opened the first jar, which was actully jar number 3, the one I thought would be the most successful, i had to immediately close it. It smelled so horrible the stench lingered in my nose for hours. I had my taste tester friend come take a peek, he said he would not try it. I dont blame him. So tonight I am startng over. I will rebog about what I will do this time. The jar I bring to class will not have been fermented for 4-6 weeks like it should have, but I have read over the past few weeks a lot of people will start eating theirs after 3 days and even place the jar into the refridgerator. So hopefully 8 days fermentation will be alright. I know there is another student in the class doing Saurkraut so I am interested in comparing the two. Until next time...
03/17/2014
ReplyDeleteHi everyone,
today I went and bought more cabbage. I cleaned out my stinky jars and started over. This time I took the whole head of cabbage and copped and mashed it in the cooking pot. I did this for a good 15 minutes or so. This time there were lots of natural juices. I began to stuff my Mason jar wit all the cabbage. I managed to get every drop in the jar and made sure to mash it right in tight. I added the two table spoons of salt and placed the lid on. I labeled this one to be tasted on 03/26/2014, the day before lab.
03/25/2014
ReplyDeleteHello,
I just wanted to let everyone know, my jar looks fantastic. My taste tester friend said he has really good feelings about this jar because this time the cabbage is completely submerged into its own juices. The color looks great, still yellow-green.
03/27/2014
ReplyDeleteHello class,
So, today is the day! Lots of taste testing to be had! This morning my jar looks the same only this time it looks a little darker. I hope this jar tastes good! Remember mine has only been fermenting 7 days, originally it was supposed to be 8, but last night I had to put the jar in the fridge to be cold for today's class. I guess the fridge will stop the fermentation. So i am off to shower and breakfast. See you all at lab for our amazing fermentation banquet!