I decided to put a glass jug given to me by a buddy to good use as a crock. 10 pounds of cabbage total, about 4 big heads, and half a head of red cabbage for color. Hopefully, next year I can grow big heads of cabbage to use as, IMO, the commercially available cabbage is pretty dismal. Almost white in color, with very little green leaf but, it is what it is. I used 4 tablespoons of canning/pickling salt in total spread out as I shredded. The initial juice production was very weak. I tamped, squeezed and then pounded into the crock adding what, to me, looked good in caraway seeds, whole mustard seeds and some chili arbols layered in the crock. Even after an overnight rest in the cool shop I still had to add 2 quarts of brine to top off and cover the cabbage. The ratio on the added brine was 1 tablespoon salt to one quart of water. As I have in the past I used the gallon zip-lock baggie filled with brine method to weigh down the cabbage. After 4 days all looks well and some bubbling is evident creeping up the sides. YEA!! So, about another 4 weeks for a taste test.....Willie
After 6 weeks of being waiting The Kraut, while still young, is getting rave reviews from pals. The Chili Arbols I put in have given it a spicy kick and the half head or red cabbage has turned it a nice pink. So, with no further BS here's the update pics. The jar WAS full to the top....that lower level is after filling requests. Guys at the bar were eating it cold with beers!!
after 4 days
Edited by Chef Willie - 10/30/14 at 1:34pm