Since we have a lot of cabbage I thought we would give making sauerkraut a try…here goes nothing.
We used about four cabbages, Alaska sized cabbages. The cabbage was chopped and five pounds of cabbage at a time were added to our handy dandy extra large container along with 3 TBSP of salt and then the workout began. Pound, pound, pound the cabbage to bring out the water. Watching a movie helps with chopping time.
Once all the cabbage was chopped, salted and pounded a covering of plastic wrap was added, then a plate and more plastic wrap and weights to keep that cabbage down in the cabbage water to ferment. Yep, fermenting is going on around here….for three to four weeks.
Ohhhh COOL ! I have this on my to make list. I am fermenting pickles right now. Will be sharing that the end of the week or beginning of next week. [o= Isn't this fun!
ReplyDeleteBlessings in Him<><
-Mary
Reuben Sandwichs, anyone? :)
ReplyDeleteWow! That's a lot of cabbage. I love it though. Yum, yum!
ReplyDeleteI love kraut! Keep us posted on the progress. :o)
ReplyDeleteWow, sounds like an interesting process. Hope it works for you. :)
ReplyDelete