I should try a 1/2 gallon jar size. When my husband and I lived on the farm, we pickled in 5 gallon crocks. Then we canned it. Of course we now know that the fresh ferment is better for your tummy but back then we did it that way to preserve it long term. We pickled kraut (cabbage) and we made mix pickles (that's a mix of corn, green beans and onion). The mix pickles was a long held tradition where we came from, most folks grew up eating it. It was a dish passed down from the time when folks didn't have pressure canners and pickling corn and beans or drying them was the only way to preserve them. Have you ever seen green beans strung up and hanging up to dry? When I was a little girl, if you walked down any road in my county in the fall, you would see long strings of green beans hanging from porch ceilings. According to the size of the family, sometimes you couldn't see who was sitting on the porch for the curtain on green beans. 😆 if you've never seen green beans strung up, try googling "green beans drying on a string in Appalachia". I dehydrate them now in a dehydrator. We called cooked dried green beans "leather britches"
When you made kraut, did use this no-brine method or did you use a liquid brine? I’m still trying to decide which I like better. 🤔 “Mix pickles” sounds delicious. I have some corn coming in soon. I might just have to try it. Did you season it any certain way? Or just use a standard, vinegar-based brine? I’ve heard of leather britches, but I’ve never made them. A “curtain of beans” on the front porch sounds delightful! ❤️
@@foodprepguide we used just the salt brine. Just layers of cabbage and canning salt for the kraut, salt water brine for the mix pickles. When they were pickled enough (about 2 weeks) we jared it up and water bath canned them. Never tested it with a tester just knew by taste they had fermented enough to be bath canned. I should try making mix pickles again in a gallon jar and testing it with a strip just to see what the level my taste buds say is right. We ate mix pickles hot. You drain your pint jar of mix pickles and heat them up in a skillet with a little lard or bacon fat to season them with. In the cold winter, a supper plate with soupbeans (pinto beans), fried potatoes, mixed pickles and buttered cornbread was a welcomed meal. Edit ~ We did both kinds in a crock. But we used vinegar to make regular pickles (dill, sweet and bread&butter)
I love sauerkraut! When I first learned to do it, a cousin and I made it in a 5 gallon grade bucket and once it was ready, we froze it in quart bags. Then 2 years ago, I started making it in the jar. I perfer the jar much better.
The music was a great lil addition this time... Do it more often! Great video, see ya next time!! =)
I should try a 1/2 gallon jar size. When my husband and I lived on the farm, we pickled in 5 gallon crocks. Then we canned it. Of course we now know that the fresh ferment is better for your tummy but back then we did it that way to preserve it long term. We pickled kraut (cabbage) and we made mix pickles (that's a mix of corn, green beans and onion). The mix pickles was a long held tradition where we came from, most folks grew up eating it. It was a dish passed down from the time when folks didn't have pressure canners and pickling corn and beans or drying them was the only way to preserve them. Have you ever seen green beans strung up and hanging up to dry? When I was a little girl, if you walked down any road in my county in the fall, you would see long strings of green beans hanging from porch ceilings. According to the size of the family, sometimes you couldn't see who was sitting on the porch for the curtain on green beans. 😆 if you've never seen green beans strung up, try googling "green beans drying on a string in Appalachia". I dehydrate them now in a dehydrator. We called cooked dried green beans "leather britches"
When you made kraut, did use this no-brine method or did you use a liquid brine? I’m still trying to decide which I like better. 🤔
“Mix pickles” sounds delicious. I have some corn coming in soon. I might just have to try it. Did you season it any certain way? Or just use a standard, vinegar-based brine?
I’ve heard of leather britches, but I’ve never made them. A “curtain of beans” on the front porch sounds delightful! ❤️
@@foodprepguide we used just the salt brine. Just layers of cabbage and canning salt for the kraut, salt water brine for the mix pickles. When they were pickled enough (about 2 weeks) we jared it up and water bath canned them. Never tested it with a tester just knew by taste they had fermented enough to be bath canned. I should try making mix pickles again in a gallon jar and testing it with a strip just to see what the level my taste buds say is right. We ate mix pickles hot. You drain your pint jar of mix pickles and heat them up in a skillet with a little lard or bacon fat to season them with. In the cold winter, a supper plate with soupbeans (pinto beans), fried potatoes, mixed pickles and buttered cornbread was a welcomed meal.
Edit ~ We did both kinds in a crock. But we used vinegar to make regular pickles (dill, sweet and bread&butter)
Thank you :)
Thank you for posting this. Kinda off topic but can you tell us what group plays the instrumental music in the background while you filming?
We can’t find an artist name, but it’s called "Clear Spring Pond" from the album Sentimental Fiddle.
I love sauerkraut! When I first learned to do it, a cousin and I made it in a 5 gallon grade bucket and once it was ready, we froze it in quart bags. Then 2 years ago, I started making it in the jar. I perfer the jar much better.
5 gallons - wow!! Do you have any creative ways for using it besides just snacking & sandwich toppings?