Once upon a time I grew my own cabbage and had a beautiful crock to make kraut. Sadly, a lot of water over that dam and I haven't make kraut since probably 1981. It's been on my 'to-do' list since seeing posts here and I finally got to it. Six pounds of cabbage, three tablespoons of pickling salt, a dozen or so pickled garlic cloves and about six hot dried chili arbols mixed in with the shredded cabbage that was tamped down tight with a smaller version of Mr. T's sledge hammer. The juice took overnight to really accumulate over the top and I then put into play the water baggie trick to keep all fully submerged. Into the garage for a 6 week rest so as not to stink up the house. I think the hardest part is going to be the waiting but that will allow time to make some killer bratwurst and smoked pork chops, right? I'll update this thread as we get close to the 6 weeks, hopefully with some pics as the process unfolds......Willie
shredded on mandoline in 2 batches--salted each batch, then mixed together
not enuf cabbage for this bucket....need 5-6 more heads so transferred out
tamped in tight
finally, juice to the top after overnight rest
quart ziplock pushed in--CO2 escapes, air kept off cabbage
shredded on mandoline in 2 batches--salted each batch, then mixed together
not enuf cabbage for this bucket....need 5-6 more heads so transferred out
tamped in tight
finally, juice to the top after overnight rest
quart ziplock pushed in--CO2 escapes, air kept off cabbage