Irony and coupons
anglyn1
Posts: 1,802 Member
Each month Kroger sends a magazine with articles, recipes, and coupons. This month the article is about what we here already know, research showing that fat isn't that bad for you and carbs need limiting. While I'm happy lower carb diets are finally being acknowledged in the mainstream I had to laugh at the recipes directly following the advice to limit carbs. Brunch recipes featuring waffles and mimosas. Not just waffles but Smores waffles with marshmallow, chocolate, and graham cracker crumbs served with a mimosa!
0
Replies
-
LOL. Did they at least provide coupons for some low(er) carb items??? I'm a die-hard Kroger shopper, but I rarely have time to check out the coupons.0
-
Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)0
-
Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
LOL at your OP! That is just too funny, or sad. Can't decide which...
I think all they carry, at least at mine, is Dannon (full fat yogurt, I mean). They didn't even have full fat Greek yogurt...
But their Carbmaster, low-carb stuff, is ok. It's a "dairy blend" with active cultures in it. Lower cal and too low in fat, but the protein and carbs are pretty good. I use the vanilla for smoothies when I'm doing higher-carb keto (50g). Or some of their flavored ones are ok. I like strawberry and blueberry muffin. Cinnamon roll is just weird...
0 -
I do most of my shopping at Kroger too and what really gets to me are the substance of coupons themselves!! In my little booklet I get coupons for free boxes of crackers and cookies, free potato chips, coupons for all kinds of junk. I usually scan through my app before I go grocery shopping to see if there's any offers to use when I get to the store but it seems these days at any grocery store unless you are buying detergent or zip locks you are out of luck saving money on anything of any value to your health.0
-
I second the Carbmaster yogurt, especially the vanilla. If you take some of their flavored yogurts and put in some unsweetened coconut, it's really tasty and fairly low carb. And, they did offer me some nice targeted coupons on the mail for lower carb options.0
-
I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff0 -
I liked their carbmaster yogurt when I used to have artificial sweeteners. Sadly they seem to flare my arthritis so I cut them out.
My Kroger just started carrying the Fage Total in the natural/organic dairy case! It's so good!0 -
Sunny_Bunny_ wrote: »I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff
That's a nice idea. I bet ground nuts would be good in it, too. Ideas....
0 -
Hah, the irony!
And I shop at Kroger but I don't think I've ever gotten coupons in the mail. I'll have to look into that.0 -
Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
OMG, I know, right? Even cheese is getting hard to get that isn't "reduced fat!" I don't want reduced fat "cheese" products! I want cheese.
I am a bit fortunate regarding yogurt, though I don't generally buy it since I'm not a yogurt fan without sweetener of some sort, because I have a local dairy that my usual Kroger carries, and they have plain, full-fat yogurt.
But man...anything else? Forget it. Even the selection of "fat free"/"low fat" half and half is starting to outnumber the real stuff. Makes me want to strangle people.0 -
Not sure if you can get this in the US but Olympic Krema Plain Yogourt is 11% and 143 cal per 100g (usual mini tub size serving) w 7 g carb, 5 g protein, and 11 g fat. Tastes like cheesecake to me,
. Sorry thread seems to be getting hijacked.... 0 -
Dragonwolf wrote: »Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
OMG, I know, right? Even cheese is getting hard to get that isn't "reduced fat!" I don't want reduced fat "cheese" products! I want cheese.
I am a bit fortunate regarding yogurt, though I don't generally buy it since I'm not a yogurt fan without sweetener of some sort, because I have a local dairy that my usual Kroger carries, and they have plain, full-fat yogurt.
But man...anything else? Forget it. Even the selection of "fat free"/"low fat" half and half is starting to outnumber the real stuff. Makes me want to strangle people.
speaking of half&half...it reminds me that I've been out of cream and forced to use a mixture of a couple tbsp of milk and a couple tbsp of almond milk.
NOT HAPPY. I used the last up the morning we drove back from SC. That was Wednesday... 
That reduced fat cheese is NASTY. It's not cheese. It's frankencheese. I want nothing to do with it. You'd think with a dairy in the region we'd have more products from a dairy in ours. Not so.
Sunny_Bunny_ wrote: »I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff
I put cinnamon in mine this morning. I wonder if there is a way to make your own and use stevia to sweeten? Hmmmmm.0 -
Coupons are almost never for the things I like, although I did get a pound of bacon with some reward points recently. I make my own low carb, high fat yogurt.0
-
baconslave wrote: »Dragonwolf wrote: »Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
OMG, I know, right? Even cheese is getting hard to get that isn't "reduced fat!" I don't want reduced fat "cheese" products! I want cheese.
I am a bit fortunate regarding yogurt, though I don't generally buy it since I'm not a yogurt fan without sweetener of some sort, because I have a local dairy that my usual Kroger carries, and they have plain, full-fat yogurt.
But man...anything else? Forget it. Even the selection of "fat free"/"low fat" half and half is starting to outnumber the real stuff. Makes me want to strangle people.
speaking of half&half...it reminds me that I've been out of cream and forced to use a mixture of a couple tbsp of milk and a couple tbsp of almond milk. NOT HAPPY. I used the last up the morning we drove back from SC. That was Wednesday...
That reduced fat cheese is NASTY. It's not cheese. It's frankencheese. I want nothing to do with it. You'd think with a dairy in the region we'd have more products from a dairy in ours. Not so.Sunny_Bunny_ wrote: »I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff
I put cinnamon in mine this morning. I wonder if there is a way to make your own and use stevia to sweeten? Hmmmmm.
Probably could make it on my own. I saw @DittoDan post how he made his own yogurt recently. But, I'm too lazy for all that! Lol
I saw Kefir comes in a plain, carbs aren't bad but I can't remember what it was. Thinking it might make a yummy "shake" with some HWC or half&half and whatever flavor I felt like adding. My daughter loves the vanilla flavor but their flavored ones are up into the 30's on carb grams due to added sugar.0 -
I liked their carbmaster yogurt when I used to have artificial sweeteners. Sadly they seem to flare my arthritis so I cut them out.
My Kroger just started carrying the Fage Total in the natural/organic dairy case! It's so good!
I just discovered Fage Total! I'm stoked because I had basically stopped eating yogurt all together.0 -
Sunny_Bunny_ wrote: »baconslave wrote: »Dragonwolf wrote: »Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
OMG, I know, right? Even cheese is getting hard to get that isn't "reduced fat!" I don't want reduced fat "cheese" products! I want cheese.
I am a bit fortunate regarding yogurt, though I don't generally buy it since I'm not a yogurt fan without sweetener of some sort, because I have a local dairy that my usual Kroger carries, and they have plain, full-fat yogurt.
But man...anything else? Forget it. Even the selection of "fat free"/"low fat" half and half is starting to outnumber the real stuff. Makes me want to strangle people.
speaking of half&half...it reminds me that I've been out of cream and forced to use a mixture of a couple tbsp of milk and a couple tbsp of almond milk. NOT HAPPY. I used the last up the morning we drove back from SC. That was Wednesday...
That reduced fat cheese is NASTY. It's not cheese. It's frankencheese. I want nothing to do with it. You'd think with a dairy in the region we'd have more products from a dairy in ours. Not so.Sunny_Bunny_ wrote: »I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff
I put cinnamon in mine this morning. I wonder if there is a way to make your own and use stevia to sweeten? Hmmmmm.
Probably could make it on my own. I saw @DittoDan post how he made his own yogurt recently. But, I'm too lazy for all that! Lol
I saw Kefir comes in a plain, carbs aren't bad but I can't remember what it was. Thinking it might make a yummy "shake" with some HWC or half&half and whatever flavor I felt like adding. My daughter loves the vanilla flavor but their flavored ones are up into the 30's on carb grams due to added sugar.
Boo!
I made my own yogurt once. With soymilk for my oldest son. It was such a PITA. I meant the Carbmaster-like "yogurt." Because it isn't yogurt. It's a "dairy blend" with cultures added. The problem with making non-dairy-milk yogurt is that it doesn't thicken unless you add a thickener. And doing that usually adds carbs.
I could make a almond milk kefir-like thing using a yogurt method. Again, sounds like a PITA.
I'll just buy the Carbmaster and keep making my sauerkraut.
0 -
Last year a friend in Coloado sent me a photo she took in her local grocery. There was a four foot tall sign "Let our pharmacy help you manage your diabetes." Right in front of the sign was a table piled high with cakes, cookies and brownies. Mixed messages, guys!!0
-
baconslave wrote: »Sunny_Bunny_ wrote: »baconslave wrote: »Dragonwolf wrote: »Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
OMG, I know, right? Even cheese is getting hard to get that isn't "reduced fat!" I don't want reduced fat "cheese" products! I want cheese.
I am a bit fortunate regarding yogurt, though I don't generally buy it since I'm not a yogurt fan without sweetener of some sort, because I have a local dairy that my usual Kroger carries, and they have plain, full-fat yogurt.
But man...anything else? Forget it. Even the selection of "fat free"/"low fat" half and half is starting to outnumber the real stuff. Makes me want to strangle people.
speaking of half&half...it reminds me that I've been out of cream and forced to use a mixture of a couple tbsp of milk and a couple tbsp of almond milk. NOT HAPPY. I used the last up the morning we drove back from SC. That was Wednesday...
That reduced fat cheese is NASTY. It's not cheese. It's frankencheese. I want nothing to do with it. You'd think with a dairy in the region we'd have more products from a dairy in ours. Not so.Sunny_Bunny_ wrote: »I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff
I put cinnamon in mine this morning. I wonder if there is a way to make your own and use stevia to sweeten? Hmmmmm.
Probably could make it on my own. I saw @DittoDan post how he made his own yogurt recently. But, I'm too lazy for all that! Lol
I saw Kefir comes in a plain, carbs aren't bad but I can't remember what it was. Thinking it might make a yummy "shake" with some HWC or half&half and whatever flavor I felt like adding. My daughter loves the vanilla flavor but their flavored ones are up into the 30's on carb grams due to added sugar.
Boo!
I made my own yogurt once. With soymilk for my oldest son. It was such a PITA. I meant the Carbmaster-like "yogurt." Because it isn't yogurt. It's a "dairy blend" with cultures added. The problem with making non-dairy-milk yogurt is that it doesn't thicken unless you add a thickener. And doing that usually adds carbs.
I could make a almond milk kefir-like thing using a yogurt method. Again, sounds like a PITA.
I'll just buy the Carbmaster and keep making my sauerkraut.
Perking up my ears excitedly....homemade sauerkraut!?!?!?! Do spill your method and madness, please, @baconslave ...0 -
A friend in Denver sent me a picture she snapped at a Kroger. The background: A large sign saying "Let our pharmacy help you manage your diabetes." Immediately in front of the sign: a display table piled high with a mountain of cakes, donuts and cookies.0
-
baconslave wrote: »Sunny_Bunny_ wrote: »baconslave wrote: »Dragonwolf wrote: »Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
OMG, I know, right? Even cheese is getting hard to get that isn't "reduced fat!" I don't want reduced fat "cheese" products! I want cheese.
I am a bit fortunate regarding yogurt, though I don't generally buy it since I'm not a yogurt fan without sweetener of some sort, because I have a local dairy that my usual Kroger carries, and they have plain, full-fat yogurt.
But man...anything else? Forget it. Even the selection of "fat free"/"low fat" half and half is starting to outnumber the real stuff. Makes me want to strangle people.
speaking of half&half...it reminds me that I've been out of cream and forced to use a mixture of a couple tbsp of milk and a couple tbsp of almond milk. NOT HAPPY. I used the last up the morning we drove back from SC. That was Wednesday...
That reduced fat cheese is NASTY. It's not cheese. It's frankencheese. I want nothing to do with it. You'd think with a dairy in the region we'd have more products from a dairy in ours. Not so.Sunny_Bunny_ wrote: »I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff
I put cinnamon in mine this morning. I wonder if there is a way to make your own and use stevia to sweeten? Hmmmmm.
Probably could make it on my own. I saw @DittoDan post how he made his own yogurt recently. But, I'm too lazy for all that! Lol
I saw Kefir comes in a plain, carbs aren't bad but I can't remember what it was. Thinking it might make a yummy "shake" with some HWC or half&half and whatever flavor I felt like adding. My daughter loves the vanilla flavor but their flavored ones are up into the 30's on carb grams due to added sugar.
Boo!
I made my own yogurt once. With soymilk for my oldest son. It was such a PITA. I meant the Carbmaster-like "yogurt." Because it isn't yogurt. It's a "dairy blend" with cultures added. The problem with making non-dairy-milk yogurt is that it doesn't thicken unless you add a thickener. And doing that usually adds carbs.
I could make a almond milk kefir-like thing using a yogurt method. Again, sounds like a PITA.
I'll just buy the Carbmaster and keep making my sauerkraut.
Coconut milk will arguably ferment better than almond milk. Almond milk doesn't really have much in the way of sugars (or fats, for that matter, there really isn't all that much to almond milk in general). Coconut milk, on the other hand, has sugars that can be fermented and fat to thicken the mixture.
Kefir and yogurt really aren't that bad. Heat the milk, add the starter, let it sit in a place that's sufficiently warm (a heating pad and towel do wonders for maintaining the heat) for about 8 hours, done. The vast majority of it is pretty hands off.0 -
I bought some plain coconut milk yogurt last week as it was super low carb, less than 1 g for 50 ml I think. I took one bite and tossed it. Unfortunately it also had soy in it and it tasted like liquid tofu0
-
KnitOrMiss wrote: »baconslave wrote: »Sunny_Bunny_ wrote: »baconslave wrote: »Dragonwolf wrote: »Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
OMG, I know, right? Even cheese is getting hard to get that isn't "reduced fat!" I don't want reduced fat "cheese" products! I want cheese.
I am a bit fortunate regarding yogurt, though I don't generally buy it since I'm not a yogurt fan without sweetener of some sort, because I have a local dairy that my usual Kroger carries, and they have plain, full-fat yogurt.
But man...anything else? Forget it. Even the selection of "fat free"/"low fat" half and half is starting to outnumber the real stuff. Makes me want to strangle people.
speaking of half&half...it reminds me that I've been out of cream and forced to use a mixture of a couple tbsp of milk and a couple tbsp of almond milk. NOT HAPPY. I used the last up the morning we drove back from SC. That was Wednesday...
That reduced fat cheese is NASTY. It's not cheese. It's frankencheese. I want nothing to do with it. You'd think with a dairy in the region we'd have more products from a dairy in ours. Not so.Sunny_Bunny_ wrote: »I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff
I put cinnamon in mine this morning. I wonder if there is a way to make your own and use stevia to sweeten? Hmmmmm.
Probably could make it on my own. I saw @DittoDan post how he made his own yogurt recently. But, I'm too lazy for all that! Lol
I saw Kefir comes in a plain, carbs aren't bad but I can't remember what it was. Thinking it might make a yummy "shake" with some HWC or half&half and whatever flavor I felt like adding. My daughter loves the vanilla flavor but their flavored ones are up into the 30's on carb grams due to added sugar.
Boo!
I made my own yogurt once. With soymilk for my oldest son. It was such a PITA. I meant the Carbmaster-like "yogurt." Because it isn't yogurt. It's a "dairy blend" with cultures added. The problem with making non-dairy-milk yogurt is that it doesn't thicken unless you add a thickener. And doing that usually adds carbs.
I could make a almond milk kefir-like thing using a yogurt method. Again, sounds like a PITA.
I'll just buy the Carbmaster and keep making my sauerkraut.
Perking up my ears excitedly....homemade sauerkraut!?!?!?! Do spill your method and madness, please, @baconslave ...
Chop cabbage like you would for slaw. Salt to taste, but not too much or it will inhibit bacterial growth. If it tastes too salty, then it is. You can add other spices to it here. I've used fennel, but I prefer it just salted. Place a quarter of your cabbage in the fermenting vessel. Use a potato masher to bruise the cabbage until it releases enough juice to cover it when it's mashed down. Add the next quarter to the vessel, mixing it with the bruised cabbage. Repeat the mashing/bruising until it appears like your first mashing and has a good juice cover. Keep repeating this until the cabbage is all done this way. I generally choose a wider bowl to brew my kraut and set a slightly smaller bowl inside, filled 1/2 to 3/4 of water. This pushes the cabbage down so that it is continually submerged in its juice so that proper fermentation can take place. Place it in a darker room, between 55 and 72 for the best result. Remember, too cold and it won't ferment; Too hot and it will happen a lot faster. Every couple days check on it and vent it as the process gives off gases that can blow a lid off or crack your vessel. You may want to stir it after a week. Depending on how warm it is, it should be ready by 2 weeks, maybe sooner. If you end up with a top-layer of brown or moldy stuff, just spoon it out. The stuff underneath will be perfectly fine for consumption. Once it's ready, you can refrigerate it to stop fermentation. Add it only to foods after they are cooked, otherwise you'll kill all those good bugs you worked so hard to create.
Sometimes it takes longer than 2 weeks or just 1. That is all dependent on how warm the place where you are keeping it. Check it often. Sometimes people seal it. I don't. I just rely on the cabbage juice to keep it covered and the chemistry going. If I don't watch, the level can rise and spill over during fermentation. Which is a mess, but as long as you are paying attention, it can be fixed.0 -
baconslave wrote: »KnitOrMiss wrote: »baconslave wrote: »Sunny_Bunny_ wrote: »baconslave wrote: »Dragonwolf wrote: »Now that I think about it, I can rarely even find plain full fat yogurt at the Kroger(s) where I shop. Maybe they need to read their own article. (I shouldn't complain, though, because they do carry Kerrygold butter, various flour substitutes, and several kinds of coconut oil.)
OMG, I know, right? Even cheese is getting hard to get that isn't "reduced fat!" I don't want reduced fat "cheese" products! I want cheese.
I am a bit fortunate regarding yogurt, though I don't generally buy it since I'm not a yogurt fan without sweetener of some sort, because I have a local dairy that my usual Kroger carries, and they have plain, full-fat yogurt.
But man...anything else? Forget it. Even the selection of "fat free"/"low fat" half and half is starting to outnumber the real stuff. Makes me want to strangle people.
speaking of half&half...it reminds me that I've been out of cream and forced to use a mixture of a couple tbsp of milk and a couple tbsp of almond milk. NOT HAPPY. I used the last up the morning we drove back from SC. That was Wednesday...
That reduced fat cheese is NASTY. It's not cheese. It's frankencheese. I want nothing to do with it. You'd think with a dairy in the region we'd have more products from a dairy in ours. Not so.Sunny_Bunny_ wrote: »I love the vanilla carbmaster yogurt. It is really good with the coconut flakes in it. I also like to shave some dark chocolate in it. When I'm really feeling crazy, I do both! Lol
I actually haven't had any in months since I've been reducing artificial sweeteners... Kinda miss that stuff
I put cinnamon in mine this morning. I wonder if there is a way to make your own and use stevia to sweeten? Hmmmmm.
Probably could make it on my own. I saw @DittoDan post how he made his own yogurt recently. But, I'm too lazy for all that! Lol
I saw Kefir comes in a plain, carbs aren't bad but I can't remember what it was. Thinking it might make a yummy "shake" with some HWC or half&half and whatever flavor I felt like adding. My daughter loves the vanilla flavor but their flavored ones are up into the 30's on carb grams due to added sugar.
Boo!
I made my own yogurt once. With soymilk for my oldest son. It was such a PITA. I meant the Carbmaster-like "yogurt." Because it isn't yogurt. It's a "dairy blend" with cultures added. The problem with making non-dairy-milk yogurt is that it doesn't thicken unless you add a thickener. And doing that usually adds carbs.
I could make a almond milk kefir-like thing using a yogurt method. Again, sounds like a PITA.
I'll just buy the Carbmaster and keep making my sauerkraut.
Perking up my ears excitedly....homemade sauerkraut!?!?!?! Do spill your method and madness, please, @baconslave ...
Chop cabbage like you would for slaw. Salt to taste, but not too much or it will inhibit bacterial growth. If it tastes too salty, then it is. You can add other spices to it here. I've used fennel, but I prefer it just salted. Place a quarter of your cabbage in the fermenting vessel. Use a potato masher to bruise the cabbage until it releases enough juice to cover it when it's mashed down. Add the next quarter to the vessel, mixing it with the bruised cabbage. Repeat the mashing/bruising until it appears like your first mashing and has a good juice cover. Keep repeating this until the cabbage is all done this way. I generally choose a wider bowl to brew my kraut and set a slightly smaller bowl inside, filled 1/2 to 3/4 of water. This pushes the cabbage down so that it is continually submerged in its juice so that proper fermentation can take place. Place it in a darker room, between 55 and 72 for the best result. Remember, too cold and it won't ferment; Too hot and it will happen a lot faster. Every couple days check on it and vent it as the process gives off gases that can blow a lid off or crack your vessel. You may want to stir it after a week. Depending on how warm it is, it should be ready by 2 weeks, maybe sooner. If you end up with a top-layer of brown or moldy stuff, just spoon it out. The stuff underneath will be perfectly fine for consumption. Once it's ready, you can refrigerate it to stop fermentation. Add it only to foods after they are cooked, otherwise you'll kill all those good bugs you worked so hard to create.
Sometimes it takes longer than 2 weeks or just 1. That is all dependent on how warm the place where you are keeping it. Check it often. Sometimes people seal it. I don't. I just rely on the cabbage juice to keep it covered and the chemistry going. If I don't watch, the level can rise and spill over during fermentation. Which is a mess, but as long as you are paying attention, it can be fixed.
Do you think it would be safe to keep in the same area as my Kombucha brewing? Or would that cross fermenting "streams?" I know they say to keep away from "smelly" things...lol0 -
I'm excited to try making sauerkraut!. @baconslave; what do you use for a "vessel"? Does it have to be glass, stoneware, etc.?0
-
macchiatto wrote: »Hah, the irony!
And I shop at Kroger but I don't think I've ever gotten coupons in the mail. I'll have to look into that.
I have their Kroger Plus card and I get a lot of coupons which include Simple Truth meats/products, veggies, as well as additional coupons for spending so much in the produce, meat, and frozen foods departments. I rarely buy crap food anymore so all of the other coupons I get are for personal and paper products. They have definitely saved me money.
Also, if you have their app or login online with your account, they have a lot of coupons for Simple Truth products I think through March 5th.
0 -
ChoiceNotChance wrote: »I'm excited to try making sauerkraut!. @baconslave; what do you use for a "vessel"? Does it have to be glass, stoneware, etc.?
Either of those two would work. Not plastic definitely. I'll take a pic of what I do when I get home.0
