April 30, 2009
April 29, 2009
April 28, 2009
April 27, 2009
Texas
This seems to be a cause for great merriment in the Blue States:
So Long, Pardner: Comment: The New Yorker
but I think it is important to see what this really means.
Perry has been a horrible governor for the State of Texas. He is now pandering to the lowest denominator of Texas reactionaries that he can find to try and preserve his job. I hope that Kay Baily Hutchinson (whom he is now calling Kay "Bailout" Hutchinson) does not rise to the bait.
Thank goodness that Texas has a very weak governor system. Otherwise Perry (The Hairdo) could have made real trouble for us.
So Long, Pardner: Comment: The New Yorker
but I think it is important to see what this really means.
Perry has been a horrible governor for the State of Texas. He is now pandering to the lowest denominator of Texas reactionaries that he can find to try and preserve his job. I hope that Kay Baily Hutchinson (whom he is now calling Kay "Bailout" Hutchinson) does not rise to the bait.
Thank goodness that Texas has a very weak governor system. Otherwise Perry (The Hairdo) could have made real trouble for us.
Sauerkraut day 7
Here is the crock with the scum (A tiny bit of mold, and some Carbon Dioxide bubbles) skimmed off. There is plenty of kraut juice.
It looks like the fermentation has changed from Leuconostoc to the lactic acid pathways.
We tasted the cabbage and it tastes sort of halfway between sauerkraut and cabbage. Still very, very crunchy, but you are starting to get some of the sourness you associate with sauerkraut
April 26, 2009
April 24, 2009
April 23, 2009
The Fermentation Progresses
Raw cabbage and salt
Brine extracted
weighted and waiting
Carbon Dioxide coming from the ferment.
The brine now definately tastes like kraut.
April 21, 2009
April 20, 2009
More on homemade sauerkraut
You can see how much brine there is here - after just a few minutes
You weight down the cabbage with a jar of water
Then cover the fermenation vessel with a cotton cloth.
Then you wait with baited breath to see how it will turn out!
Home made sauerkraut
I have been obsessing about homemade sauerkraut for years. Recently, I have found several websites that talk about how easy it is to do.
Additionally, my sister Melanie is a professor of Molecular Biology at Pitt and uses sauerkraut as one of her classes on fermenation. She has a friend who makes it, and says that the homemade stuff is much better than the store bought stuff.
SInce I make my own bread every week (by hand) and roast my own coffee, that resonated with me.
I was worried that Houston would be too warm for the Leuconostoc mesenteroides bacterium to thrive (according to McGee it needs 65 to 70 degrees F) but my sister assured me that it will live from 68 to 86. So it should be fine.
Doreen and I took today off, so we decide to jump right in with the process.
Here is the cabbage
Here it is, shredded
Here I am, mixing in the salt
You can see that the brine has already formed. No water was added to this cabbage.
Additionally, my sister Melanie is a professor of Molecular Biology at Pitt and uses sauerkraut as one of her classes on fermenation. She has a friend who makes it, and says that the homemade stuff is much better than the store bought stuff.
SInce I make my own bread every week (by hand) and roast my own coffee, that resonated with me.
I was worried that Houston would be too warm for the Leuconostoc mesenteroides bacterium to thrive (according to McGee it needs 65 to 70 degrees F) but my sister assured me that it will live from 68 to 86. So it should be fine.
Doreen and I took today off, so we decide to jump right in with the process.
Here is the cabbage
Here it is, shredded
Here I am, mixing in the salt
You can see that the brine has already formed. No water was added to this cabbage.
April 19, 2009
A Sunday in Houston
It was a beautiful spring day in Houston folloing some horrific rains. We had 3" of rain in 30 minutes down at Hobby airport yesterday.
Blaze was outside enjoying the weather for as long as we let her.
Then we went over to our niece's house for Beer Can Chicken. It was delicous!
Y'all come back now, hear?
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