Do get yourself a small sprayer and mix up some Dipel (which is Bt and certified for organic use). Spray cabbages early on before you see any moths or worms. Spray after rains and every other week or as needed. Thank you for you straightforward recipe and pleasant teaching style.
OK to omit sugar from this recipe and add Citric Acid to the Vinegar brine to acidify properly? I don't add sugar to anything and don't like it sweet, either. Thank you.
Thank goodness I saw this recipe. There is an Amish one that is getting lots of raves but it is 4 cups white vinegar for the liquid and 4 cups sugar along with the mustard seed and celery seed. I was debating about subbing half apple cider vinegar. I am definitely going to do that.... THANK YOU!!
Do you wipe the rims with vinegar before you canned it? That would have made it turn to cheese if some of the vinegar you wiped the tops with got into the milk and it only takes a small bit.
Cool experiment - I had been curious about all this too so I’m grateful you were willing to do this (dairy ain’t cheap!). It’s interesting that the processed cream tastes grassier, since I have heard that raw milk (not pasteurized from the grocery store) can taste more grassy.
That honey lemon soother sounds so yummy! I already know we’ll be drinking this all fall & winter. I bet you could even add ginger, star anise, or clove in the jar or when you are serving it, just to change it up from time to time.
Sauerkraut has basically the same main ingredient, which is cabbage, but traditional sauerkraut doesn't actually use any vinegar or sugar in the recipe, it is salted and then self brines. With the added carrots and celery seeds I decided this was closer to what I would use for a coleslaw mix, and the vinegar/sugar brine is very similar to a style of vinaigrette found in some coleslaw recipes :) To summarize: Are both sauerkraut and this recipe similar in the sense that they both have pickled cabbage? Absolutely! The method of pickling, added ingredients and end results are slightly different.
By dressing do you mean the vinegar/sugar/spices mixture? If so, than no, it's not necessary, you can let it cool a little bit, but you do want the liquid warm for the water bath process.
I set aside three of the milks to test over time, the first one will be opened at 3 months, which is coming up here soon, I'll report back then! From the outside they appear to be doing well, no mold growth or weird coloring noticed thus far :)
