tag:blogger.com,1999:blog-23501172.post9178805911395896240..comments2023-10-16T06:10:25.098-07:00Comments on food-a-file: my latest favorite kraut recipeTiffaniehttp://www.blogger.com/profile/07373839243476150994noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-23501172.post-11391219596691897962008-02-15T20:01:00.000-08:002008-02-15T20:01:00.000-08:00I made a ruby kraut. I shredded(by hand...no food ...I made a ruby kraut. I shredded(by hand...no food processor yet!) 3 beets, 1 head of red cabbage, thinly sliced celery, juiced 4 apples and some ginger and let sit for 6 days. We ate it tonight. I really enjoyed it. Joshua said it was intensely krauty! It looks like you make your kraut chunky.Mama Jamiehttps://www.blogger.com/profile/04014086054992111381noreply@blogger.comtag:blogger.com,1999:blog-23501172.post-3971514009695347302008-02-07T17:04:00.000-08:002008-02-07T17:04:00.000-08:00as little as 3 days, although my opinion is that a...as little as 3 days, although my opinion is that at least a week is mandatory. it will continue to ripen for up to 6 weeks. but if you start eating out of it and put it in the fridge, it will continue to ferment and ripen somewhat.Tiffaniehttps://www.blogger.com/profile/07373839243476150994noreply@blogger.comtag:blogger.com,1999:blog-23501172.post-65807391448240018242008-02-07T14:06:00.000-08:002008-02-07T14:06:00.000-08:00how long do you let it ferment?how long do you let it ferment?Mama Jamiehttps://www.blogger.com/profile/04014086054992111381noreply@blogger.com