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homemade sauerkraut--is it supposed to smell like this?!

I appreciate all of the suggestions! I think you are right about the rolled-up cabbage being the culprit. As today was the 5th day, I opened up the jars and took out the cabbage (smelled awful) as per the instructions in the recipe, but the actual sauerkraut part smelled pretty normal (my husband thought it was gross, but he's not a fan of cabbage). So I put them in the fridge to taste later. I have a feeling they're ok--but man was I worried based on the smells coming out of them earlier! But great suggestions everyone--I knew I could count on this board for reassurance :) Thanks!

Jan 28, 2012
sb123 in Home Cooking

homemade sauerkraut--is it supposed to smell like this?!

I used large mason jars--sterilized in boiling water before filling them. Ingredients: shredded cabbage, unpasteurized miso, ginger, water. Packed cabbage in tightly, filled liquid brine up to top of cabbage (no salt b/c of miso). 2" space left at top--Packed in rolled up cabbage leaves at 2" space. Sealed jars and let sit in pantry--this is 5th day. Yesterday, when I smelled the odor, I tightened the lid a tiny bit--I think there was a little bit of air escaping. Today I don't smell anything but I have not opened the jars yet....kind of scared to. Anything to look for appearance/taste wise that would indicate I should throw it out? Thanks for everyone's help so far!

Jan 28, 2012
sb123 in Home Cooking

homemade sauerkraut--is it supposed to smell like this?!

Well...I think closer to sauerkraut based on the ingredients. Doesn't kimchee have spices? Basically I'm trying to make something healthful containing probiotics and enzymes. The recipe calls it "probiotic and enzyme salad" and it has only those 4 ingredients I listed above. I'm just not sure if it's supposed to smell so bad. I mean it's a contained smell--it doesn't waft unless you're right next to it and move it around. But still...

Jan 27, 2012
sb123 in Home Cooking

homemade sauerkraut--is it supposed to smell like this?!

So I'm fermenting cabbage in my pantry based on a recipe I found--cabbage, ginger, miso. water. This is the 4th day in the pantry and it smells like sewage if I come close and handle the jars in anyway. It's been smelling like this throughout the process. Is this normal? Anyone else made this and had this experience? i'm not sure if I should just throw this out...Help?!

Jan 27, 2012
sb123 in Home Cooking

graham cracker crust hardens

yes, it's a "shatter into big chunks" problem! not a crumbly problem!

Jan 11, 2012
sb123 in General Topics

graham cracker crust hardens

Hi!

My graham cracker crust for a no-bake cheesecake tastes great but hardens up and breaks part when cutting into it. It's a standard recipe and I bake it before filling and refrigerating. Any suggestions/tips on how to prevent this? Can anyone explain why this might be happening?

Thanks!

Jan 10, 2012
sb123 in General Topics

silly question about flour

I feel silly asking this but I'm feeling paranoid: I left the lid off of the container that I store my all-purpose flour in. I keep it on the counter top and was using it and forgot to close it for about 5 hours. I'm going to be making Christmas cookies soon and started getting worried that maybe the flour became stale or something in that time period. I don't want my cookies to have an "off" flavor. Am I just being super paranoid? Thanks...

Dec 13, 2011
sb123 in General Topics

brand of graham crackers

I'm looking for a good graham cracker to use for a pie crust. I bought Honey Maid the other day and I could not stand the taste of it alone--too sweet and artificial--so I wouldn't want to use it in a crust. Did they change the recipe? Anyway, I like Whole Foods brand but I couldn't find them this time around. Mi-del did not taste like anything to me. Anyone have any other brands they've tried and used for a crust and would recommend?
Thanks!

Nov 20, 2011
sb123 in General Topics

which green bean casserole version to make?

I'm trying to decide between Alton Brown's version and Cook's Illustrated. Has anyone tried either/both? Any preferences, comments? Thanks!!

Nov 20, 2011
sb123 in General Topics

how long can frosting keep in freezer?

A very common-sense reply that I should have thought of myself. I will do that...thanks!

Oct 10, 2011
sb123 in Home Cooking

how long can frosting keep in freezer?

I made coconut pecan frosting for a german chocolate cake 5 months ago. I froze the leftover frosting. I'd like to use the frosting this weekend but not sure if it will taste ok. I froze it in tupperware with a layer of saran wrap over the top of the frosting. I don't want to thaw it out just yet and taste it b/c I don't want to have to refreeze/rethaw again this weekend. I'm trying to avoid having to make a new batch of frosting ...has anyone used frozen frosting after 5 months and had good results? Thanks!

Oct 10, 2011
sb123 in Home Cooking