http://driftlessfolkschool.org/forum/forum/cooking-and-food-preservation Discussion, Q&A, and marketplace for DFS class participants, instructors, and community members. en-US Fri, 10 Sep 2010 04:19:38 +0000 bbpress 1.0-alpha-6 q http://driftlessfolkschool.org/forum/search.php http://driftlessfolkschool.org/forum/topic/rich-food-for-lean-times#post-26 Sun, 11 Apr 2010 17:47:10 +0000 jacobhundt 26@http://driftlessfolkschool.org/forum/ <p>Check out this lengthy post with pictures from Linda Conroy's Cheese Making class held on April 10: <a href="http://richfoodleantimes.wordpress.com/2010/04/11/the-driftless-folk-school-cheese-making-class/" rel="nofollow">http://richfoodleantimes.wordpress.com/2010/04/11/the-driftless-folk-school-cheese-making-class/</a> </p> http://driftlessfolkschool.org/forum/topic/sauerkraut-question#post-21 Sat, 30 Jan 2010 22:21:55 +0000 admin 21@http://driftlessfolkschool.org/forum/ <p>Yes, the brine is protecting the kraut. Taste the sauerkraut, if it is okay, then just press it down into the brine. If it is mushy or gone bad discard the part exposed to the air. You can add brine (water and salt brine in the ratio 2 cups of water 1/2 -1 table spoon of sea salt).</p> <p>Warmly,<br /> Anne-Marie Fryer </p> http://driftlessfolkschool.org/forum/topic/rich-food-for-lean-times#post-20 Fri, 22 Jan 2010 16:15:47 +0000 admin 20@http://driftlessfolkschool.org/forum/ <p>Check out the new cooking, food, gardening, and country living blog of DFS instructor Sofya Blyum-Hundt at <a href="http://richfoodleantimes.wordpress.com/" rel="nofollow">http://richfoodleantimes.wordpress.com/</a>. In already includes several simple recipes and step-by step preparation photo essays. </p> http://driftlessfolkschool.org/forum/topic/sauerkraut-question#post-19 Fri, 22 Jan 2010 15:57:51 +0000 admin 19@http://driftlessfolkschool.org/forum/ <p>The kraut needs to be covered by water. Usually a plate is placed on the kraut inside the rim of the container and a heavy object such as a rock or a plastic bag filled with water is placed on the plate. This keeps air out of the fermentation process. If the part of the kraut that was exposed is removed, a little water added and submerged, it should be fine.</p> <p>Ann Mahan </p> http://driftlessfolkschool.org/forum/topic/sauerkraut-question#post-18 Fri, 22 Jan 2010 15:02:05 +0000 Rice 18@http://driftlessfolkschool.org/forum/ <p>Larry, In my experience, it seems the water does act as a barrier to bad stuff. In the event the the water (brine) level has dropped, the top of the kraut gets funky and discolored. I remove this material with a clean spoon, and have found that everything below will be just fine. </p> <p>As far as adding more water, I think if you find it dry early on, before vegetable material has deteriorated severely, you could try it (adding water). We have done this. I would recommend once fermentation is complete, transferring the kraut to a jar with a lid to keep it from drying out.</p> <p>Good luck,<br /> Rice </p> http://driftlessfolkschool.org/forum/topic/sauerkraut-question#post-15 Fri, 22 Jan 2010 06:30:21 +0000 jacobhundt 15@http://driftlessfolkschool.org/forum/ <p>Larry-- I have forwarded this question to our instructors and staff and will post all responses here. Thanks for using the forum. </p> http://driftlessfolkschool.org/forum/topic/sauerkraut-question#post-14 Tue, 29 Dec 2009 02:27:46 +0000 Dooley 14@http://driftlessfolkschool.org/forum/ <p>Hi all,</p> <p>We put up two buckets of sauerkraut awhile back and skimmed it when it needed it and then let it sit, only checking it weekly. The water level droppep below the top of the kraut and we were concerned that we may have contaminated our whole batch. Does the high water act as a barrier to bad stuff? If we pressed the weight down and the level rose is this ok? Should we add more water (will it dilute the finished product)? </p> <p>Also, I appreciate that the school has added this forum. It's a nice way to check in every now and again,</p> <p>Larry </p> http://driftlessfolkschool.org/forum/topic/chicken-butchering-opportunity-sat-sept-19#post-7 Sun, 06 Sep 2009 18:22:04 +0000 jacobhundt 7@http://driftlessfolkschool.org/forum/ <p>If you missed the Chicken Butchering Basics class in Sept. 5, but would still like some hands on experience, Jacob and Sofya Hundt will be butchering their own birds on the morning of Sept. 19. If you are interested in helping out, please call 608 637 6764 or email jacobhundt(at)gmail.com. </p>