Sauerruben

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Jogeephus
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Re: Sauerruben

Postby Jogeephus » Tue Mar 10, 2009 9:17 pm

:lol2: :lol2: :lol2: I'm not that desperate yet. But if you ever drink Knob Creek you better stock up on it now cause its fixing to go up tremendously.

I'm just trying to figure out how to maximize my return on $16.00 worth of turnip seed. I've fed the neighborhood, I've fed strangers, I've fed the family, I've fed the cows but while I love turnips a man can only eat but so many. :nod:
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Re: Sauerruben

Postby KNERSIE » Thu Mar 12, 2009 1:47 am

After reading all 4 pages of this I can't help but wondering why didn't you just feed the turnips to the cattle?
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Re: Sauerruben

Postby Jogeephus » Thu Mar 12, 2009 7:16 pm

KNERSIE wrote:After reading all 4 pages of this I can't help but wondering why didn't you just feed the turnips to the cattle?


I did. I just made one last picking before I did. We cooked em, gave em away and still got some left over. I just hate to have spent all the time washing them and picking them to turn right back around and feed them to the cows.
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Re: Sauerruben

Postby Angus Cowman » Thu Mar 12, 2009 7:23 pm

How much longer before it is ready Jo?

I asked an old timer about it the other day and she said she used to make it all the time and if it is made correctly it is great but made improperly it can be lethal
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Re: Sauerruben

Postby Jogeephus » Thu Mar 12, 2009 9:58 pm

It should be ready in 2-4 weeks now. It's not smelling much now. If I stick my finger in the water it smells just like saurkraut. I hope it will be good.
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Re: Sauerruben

Postby mnmtranching » Tue Mar 17, 2009 9:38 am

Angus Cowman wrote:How much longer before it is ready Jo?

I asked an old timer about it the other day and she said she used to make it all the time and if it is made correctly it is great but made improperly it can be lethal


OH come on :???: Joe said He's going to try it out on the guys who eat yotes. :roll:
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Re: Sauerruben

Postby Jogeephus » Tue Mar 17, 2009 7:03 pm

mnmtranching wrote:
Angus Cowman wrote:How much longer before it is ready Jo?

I asked an old timer about it the other day and she said she used to make it all the time and if it is made correctly it is great but made improperly it can be lethal


OH come on :???: Joe said He's going to try it out on the guys who eat yotes. :roll:


I'm glad you made this post cause I forgot all about it. Checked the calandar and it should be more than ready. Here is a picture of the result of weeks of toil and careful cooking techniques. :lol2:

Image

I haven't warmed any up yet but I have had several samples of it right out of the crock. I gotta say its pretty good. Tastes kinda like saurerkraut but its not as salty or strong. Its kinda like a moderate sauerkraut without the bite. Its good though and if I post tomorrow you'll know it didn't kill me. I think I'll make it again but next time I'm going to put some more salt in it and maybe some pickling spices to increase the flavor a bit. I like spices. But all in all it was worth the trouble.
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Re: Sauerruben

Postby Jogeephus » Tue Mar 17, 2009 7:22 pm

Her sweetnesty just came home and informed me I jumped the gun and explained how to use a calandar. :oops: She likes the way it tastes so we are going to cook some tonight, can some tonight and put the rest back in to go the full length of time. Maybe in two more weeks it will have more bite.
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Re: Sauerruben

Postby Angus Cowman » Wed Mar 18, 2009 6:21 am

Jogeephus wrote:Her sweetnesty just came home and informed me I jumped the gun and explained how to use a calandar. :oops: She likes the way it tastes so we are going to cook some tonight, can some tonight and put the rest back in to go the full length of time. Maybe in two more weeks it will have more bite.

Don't ya hate it when they are always right
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Re: Sauerruben

Postby dun » Wed Mar 18, 2009 6:27 am

Jogeephus wrote:Her sweetnesty just came home and informed me I jumped the gun and explained how to use a calandar. :oops: She likes the way it tastes so we are going to cook some tonight, can some tonight and put the rest back in to go the full length of time. Maybe in two more weeks it will have more bite.


I was wondering how 4-6 weeks had passed since March 2. I thought I had lost a month somewhere
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Re: Sauerruben

Postby Jogeephus » Wed Mar 18, 2009 6:40 am

dun wrote:
Jogeephus wrote:Her sweetnesty just came home and informed me I jumped the gun and explained how to use a calandar. :oops: She likes the way it tastes so we are going to cook some tonight, can some tonight and put the rest back in to go the full length of time. Maybe in two more weeks it will have more bite.


I was wondering how 4-6 weeks had passed since March 2. I thought I had lost a month somewhere


When you lose something as simple as your reading glasses you can lose just about anything including time. :oops: :lol2: :nod:
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Re: Sauerruben

Postby Bullbuyer » Wed Mar 18, 2009 12:32 pm

My dad's cousin made some of that stuff and I agree with Jogee - not as salty or strong as regular kraut. i like it a lot better than sauerkraut - his was grated really fine - made for an interesting texture as well as taste.
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Re: Sauerruben

Postby Jogeephus » Fri Mar 20, 2009 6:07 am

My wife says it has a hint of horseradish. I plan on carrying some more on for the full 4 and 6 week period to see how it turns out.
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Re: Sauerruben

Postby Jogeephus » Sat Apr 04, 2009 8:43 am

Its done. Taste just like saurerkraut only not as crunchy.
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