started the day off by picking all the cabbage that was left in the garden....
washed, cut and ready to put it in the fermentation crock......
what you need to get started....
Crock....Harsch is the brand we bought a few years ago...www.miracleexclusives.com
Weights...2 piece...they come with the crock.....they go on top of the cabbage at the end
Cabbage...about 7 full heads will fill the 10.1 litre container
Salt....we use canning salt...DO NOT use table salt
Scale...we put in 2 1/2 lbs of cabbage per 1 1/2 tsp of salt....so a food scale that goes to 3 lbs
Stamper...we use this wooden one to mash the cabbage down...or just use your fist
this is how it works......clean the crock.....add about 1 lb of cabbage....sprinkle 1 1/2 tsp of salt on top....add the other 1 1/2 lbs of cabbage.....and then mash it down.......repeat this process until you get close to the top (NOT all the way....because you have to fit the weights in)
the cool thing is...after doing the process 2 times.....you can hear juice in the crock as you mash it....that is GOOD thing....when you have the crock full and you put the stone weights in...this juice should be about 1 inch over the stones.
here is the crock after 2 batches....you can see the juice already starting to come up
this crock has 5 batches in it ... approx 12 lbs of cabbage...
put the stones in and press down and let the juices rise above it...
should be about 1 inch above the stones
put the lid on.....put a little water in the rim and let it sit for 6 -8 weeks...
it will then be Sauerkraut....woohoo!!!
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our front porch is a busy place during the late summer and fall....
Pleasant Dreams!!!
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