First Sauerkraut

[solaryellow]

Since h2osmoker's magic powers and 20 years of experience have not materialized, here is the result.

This particular head of cabbage weighed in at 4lbs 7 3/4oz. Compare it to the original pic in this thread next to the salt box and based on the salt box alone you can tell it is just shy of 2/3 the size of the 7lbs head.

Check out the density of this cabbage.

 

[chef jimmyj]

I was only 12 oz off...Not bad...You sure your thumb was not on the scale?

...JJ

 

[solaryellow]

I was only 12 oz off...Not bad...You sure your thumb was not on the scale?

...JJ

One handed picture taking is not on my resume Jimmy.

 

[ritamcd]

  Great posting SolarYellow !!

 

[h2osmoke]

Since h2osmoker's magic powers and 20 years of experience have not materialized, here is the result.

This particular head of cabbage weighed in at 4lbs 7 3/4oz. Compare it to the original pic in this thread next to the salt box and based on the salt box alone you can tell it is just shy of 2/3 the size of the 7lbs head.

Check out the density of this cabbage.

I was just waiting for the pic of the scale without a cabbage on it. How did I know? 

 

[solaryellow]

Since h2osmoker's magic powers and 20 years of experience have not materialized, here is the result.

This particular head of cabbage weighed in at 4lbs 7 3/4oz. Compare it to the original pic in this thread next to the salt box and based on the salt box alone you can tell it is just shy of 2/3 the size of the 7lbs head.

Check out the density of this cabbage.

I was just waiting for the pic of the scale without a cabbage on it. How did I know? 

That's ok. We all know what kind of advice to expect from you now. Thanks for playing kiddo.

 

[h2osmoke]

Lets see the cabbage on the scale. 

 

[solaryellow]

Lets see the cabbage on the scale. 

Scroll up. You already quoted it in your post.

 

 

[h2osmoke]

Scroll up. You already quoted it in your post.

 

Nice mod tricks changing my post. 

 

[h2osmoke]

You must not have a life clinging to this post waiting for a response from me. 

 

[solaryellow]

Scroll up. You already quoted it in your post.

 

Nice mod tricks changing my post. 

Sure thing son.

You must not have a life clinging to this post waiting for a response from me. 

Yes. I think it is important for people to realize that there are a few "members" who don't know what they are talking about and they should be exposed for what they are. Clearly in your case, you have absolutely no clue how much a head of cabbage weighs which should call into doubt your 20 years of experience making sauerkraut. I can't even begin to tell you how many laughs your posts have garnered based on the PMs, emails and text messages I have received. Better luck finding a more defenseless target next time.

 

[bmudd14474]

Scroll up. You already quoted it in your post. :ROTF

 

Nice mod tricks changing my post. 

You post has not been edited at all. You can try to blame the mods for you not paying attention all you what but no one edited the post.

 

[diggingdogfarm]

Well..I wasn't off by too much...it's much closer to 5 lbs. than 1.5 lbs...LMAO!!!!

~Martin :biggrin:

 

[solaryellow]

Well..I wasn't off by too much...it's much closer to 5 lbs. than 1.5 lbs...LMAO!!!!

~Martin

You and Dan would have to split the prize Martin.

 

[mr t 59874]

Oops, In a previous post I said my Crock was 5.5 gal. Actually it's 2.5 gal. Too much gray hair.

I can easily get 12 lbs. of white cabbage + weights in my 2.5 gal. Crock. I simply put 4 inches or so of shredded cabbage in a plastic container then pound it down with a heavy weight to break it down. Then place in crock and press again with a potato masher, repeating until the desired level is reached. The juice is already covering the cabbage at this time and fermentation visibly starts in less than two hours. Regardless of the container or type of cabbage, put in as much as you can, remembering to allow for expansion.

 

[solaryellow]

Oops, In a previous post I said my Crock was 5.5 gal. Actually it's 2.5 gal. Too much gray hair.

I can easily get 12 lbs. of white cabbage + weights in my 2.5 gal. Crock. I simply put 4 inches or so of shredded cabbage in a plastic container then pound it down with a heavy weight to break it down. Then place in crock and press again with a potato masher, repeating until the desired level is reached. The juice is already covering the cabbage at this time and fermentation visibly starts in less than two hours. Regardless of the container or type of cabbage, put in as much as you can, remembering to allow for expansion.

I like your potato masher idea and am going to steal it. Thanks!

 

[brentforsberg]

I ahve always wanted to make Kraut but have not done it and used not having a crock for an excuse!  What a great set up! 

 

[ak1]

A question.  Is this something I could make anytime, or do I need cold temperatures to do it.

Thanks

 

[ritamcd]

You can make it anytime so long as you have a place thats 65-70F I have some going now .. has 2 more weeks to ferment

 

[ak1]

Thank you!  I'll try making some soon.