Archive for July 13th, 2012

Yes, 2012 Sauerkraut is in the crock!

This Mandolin slicer was put into service again this year as I packed 15 pounds of cabbage into my wonderful 4 gallon crock.

At this point in the process, I had just pounded down the first 5 pounds of cabbage.  I work in 5 pound mini-batches to ensure that I salt everything evenly all the way through.  5 pounds of cabbage gets 3 tablespoons of salt.  I repeated this process 3 times. I had room in the crock for 20 pounds, but I was frankly very tired of slicing.

I weighed down the cabbage and now I just leave it sitting in a cool corner until it becomes sauerkraut.  All I have to do is check it once in a while to see if it’s done and if there is any mold floating on the surface of the brine.

That gallon jug has a big dinner plate under it. I’m using this as a weight to ensure an anaerobic environment for fermentation.

Then just cover the whole thing with a towel that your aging children are too embarassed to take to the community pool.  In a week or 3 the kraut will be done bubbling and ready to eat or can.

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Bushel of Cabbages

If you’ve been paying any attention at all to my blog, you should remember what this bushel of cabbage means.  Stay tuned later today for more details….

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