Comments on: Fermentation http://www.crustinthekitchen.com/2010/02/fermentation/ Sat, 04 Feb 2012 18:49:19 +0000 hourly 1 By: Crust http://www.crustinthekitchen.com/2010/02/fermentation/comment-page-1/#comment-729 Crust Mon, 08 Feb 2010 07:53:31 +0000 http://www.crustinthekitchen.com/?p=1327#comment-729 I guess I should have talked about the process. But really all I did was slice the cabbage and then sprinkle on a little coarse salt, and add some water. I weighted it down and then put a rag over it. I put it upstairs in dry storage and I think it took so long because it is drafty up there. I came back a month later and it was done. No vinegar. I had one successful batch at home with no water added, just the water from the cabbage. Lidbin and I had a bad batch because there was not enough liquid to cover it and it went moldy. I didn't expect much from this one and it was great even with savoy cabbage hearts. I guess I should have talked about the process. But really all I did was slice the cabbage and then sprinkle on a little coarse salt, and add some water. I weighted it down and then put a rag over it. I put it upstairs in dry storage and I think it took so long because it is drafty up there. I came back a month later and it was done. No vinegar. I had one successful batch at home with no water added, just the water from the cabbage. Lidbin and I had a bad batch because there was not enough liquid to cover it and it went moldy. I didn’t expect much from this one and it was great even with savoy cabbage hearts.

]]> By: Colleen http://www.crustinthekitchen.com/2010/02/fermentation/comment-page-1/#comment-728 Colleen Mon, 08 Feb 2010 07:05:25 +0000 http://www.crustinthekitchen.com/?p=1327#comment-728 Describe the fermentation process. Did you salt it? Did you add vinegar to it? Both? Details please. Was it in cool storage or warm storage? Describe the fermentation process. Did you salt it? Did you add vinegar to it? Both? Details please. Was it in cool storage or warm storage?

]]> By: Crust http://www.crustinthekitchen.com/2010/02/fermentation/comment-page-1/#comment-727 Crust Mon, 08 Feb 2010 04:13:38 +0000 http://www.crustinthekitchen.com/?p=1327#comment-727 Wow, thank you so much. I do hope to go back there maybe in a year or so. I love when people share info. Wow, thank you so much. I do hope to go back there maybe in a year or so. I love when people share info.

]]> By: Slamice http://www.crustinthekitchen.com/2010/02/fermentation/comment-page-1/#comment-726 Slamice Mon, 08 Feb 2010 03:15:50 +0000 http://www.crustinthekitchen.com/?p=1327#comment-726 Hi, I'm a friend of Ryo's and read your blog sometimes. I know it's a little late but I just had friends fly a round trip to San Fran for $100. Someone sompletely seperate told me about this airline as well. Thought in case you ever wanted to go back to check it out... https://www.allegiantair.com/ it needs good timing though, for the departure and arrival dates. Hi,

I’m a friend of Ryo’s and read your blog sometimes. I know it’s a little late but I just had friends fly a round trip to San Fran for $100. Someone sompletely seperate told me about this airline as well. Thought in case you ever wanted to go back to check it out…

https://www.allegiantair.com/

it needs good timing though, for the departure and arrival dates.

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