Morning all,
After seeing all these threads about fermenting. And I've always thought about fermenting pickles. I took the plunge. Not with pickles though.
Got my fermentation crock yesterday. And geared up to do kraut. I'm keeping it simple the first time. And since my favorite kraut uses ( they say) is just cabbage, water, and salt.
10 pounds of cabbage sliced. The pot has 5 pounds in it. I've already started to work the salt in. 3 Tbs per 5 pounds of cabbage. The pot was full when I started.
This is the 10 pounds after being worked with hands and cabbage pounder.
In the crock with leaves on top to trap any floaties.
Took the leaves out. And worked the cabbage a bit more to get more brine. I ended up adding 1/2 cup of brine. Then added the weights.
Closed up and water added to the moat. I'll check on it tonight to make sure the cabbage is covered with brine. Then, it'll stay closed for 3 weeks.
After seeing all these threads about fermenting. And I've always thought about fermenting pickles. I took the plunge. Not with pickles though.
Got my fermentation crock yesterday. And geared up to do kraut. I'm keeping it simple the first time. And since my favorite kraut uses ( they say) is just cabbage, water, and salt.
10 pounds of cabbage sliced. The pot has 5 pounds in it. I've already started to work the salt in. 3 Tbs per 5 pounds of cabbage. The pot was full when I started.
This is the 10 pounds after being worked with hands and cabbage pounder.
In the crock with leaves on top to trap any floaties.
Took the leaves out. And worked the cabbage a bit more to get more brine. I ended up adding 1/2 cup of brine. Then added the weights.
Closed up and water added to the moat. I'll check on it tonight to make sure the cabbage is covered with brine. Then, it'll stay closed for 3 weeks.
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