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Smoke Blower
I had about 80lbs of cabbage leftover from a festival I did. So I decided to make a go of some kraut. I have access to some nice kitchen equiptment so I make a large job go quick.
All I did was throw a few heads through the buffalo chopper, add a hand full of garlic, toss in some salt, mix and tamp it down. Repeat that process over and over (about every 3 inches in your vessel). Once I ran out of cabbage, had it all mixed and tamped, all I did was put it in a cool area with a weight on it.
After a couple days there is water coming out of it and you can skim it every 3 days or so. This stuff is so good it got my kids liking kraut (maybe I go heavy on the garlic).
All I did was throw a few heads through the buffalo chopper, add a hand full of garlic, toss in some salt, mix and tamp it down. Repeat that process over and over (about every 3 inches in your vessel). Once I ran out of cabbage, had it all mixed and tamped, all I did was put it in a cool area with a weight on it.
After a couple days there is water coming out of it and you can skim it every 3 days or so. This stuff is so good it got my kids liking kraut (maybe I go heavy on the garlic).
