I make my sauerkraut right in my canning jars, no mess, no weighting anything down, very easy.
was how my mom did it too, was very good. just doesnt develop the flavor like in a bigger batch in a crock.
I make my sauerkraut right in my canning jars, no mess, no weighting anything down, very easy.
7# cabbage!!!! That would be as big as your bucket! Just saying.
Nah. The bucket is 5 gallons. And then once cabbage is chopped and shredded, it takes about 4 quarts of space in the bucket initially. Regardless, it tastes great on exit of the bucket.
Nah. The bucket is 5 gallons. And then once cabbage is chopped and shredded, it takes about 4 quarts of space in the bucket initially. Regardless, it tastes great on exit of the bucket.
I get cabbage that size and there in the 1 1/2 pound range, I find your 7# heads are not scaled correctly. JMHO
Ok. I weighed them myself on a known good scale that I use often. Might want to revise your opinion.
Ok. I weighed them myself on a known good scale that I use often. Might want to revise your opinion.
I will ask my produce person and ask if he has seen 7# cabbage that small, I have the same container for comparison. I'm sure the professionals will know. :)
I can tell from the one next to your box of salt that it's not near 7#. I've been making kraut for over 20 years so I know a thing or two about it. The last batch I made was with 4n heads that size and they were all right at 1 1/2 pounds each. JMHO Oh like I said I have that same bucket as a reference point also.Right. I am sure a produce person can look at a single picture and guess the density, calculate the shape and determine an accurate weight without using a scale or having two reference points with exact measurements to at least be able to figure out volume. Do you by chance run a unicorn ranch or have a rainbow farm?