Thursday, November 6, 2014
Kraut for New Year's Day 2015
Nov 05 2014
A while back I had bought a Perfect Pickler kit for wide mouth jars. It came with an air lock, their special hold down cup, a video on how to use it and a lid that fit wide mouth jars. I had thought if I wanted to ferment some other veggies I could use my quart wide mouth jars or a half gallon jar I have.
I wanted to use my 5 liter crock to make kraut but with my back I didn’t feel like messing with the heavy weight. I ordered some ceramic weights to use in quart and gallon jars and they came Monday. I will make the kraut in a half gallon jar and that will be plenty for my New Year’s Day good luck pork and kraut meal with some left over.
Tuesday I made a trip to Krogers, 9 miles away, to get some organic cabbage if it looked good to use for the kraut. Perfect Pickler said I needed 4 ½ pounds of cabbage for a half gallon. I bought two heads at 6 pounds. I cleaned it and shredded 4 ½ lbs. I layered in the 2 Tbs. of sea salt and stomped it in batches. The cabbage was nice and was giving up its water. I stomped and massaged it with my hands. I was using a tupper ware bowl and covered it to sit overnight to begin fermenting.
Today I stomped it some more and packed in the gallon jar. I liked the new 1 ½ diameter stomper I bought. It worked well in the bowl and to pack in the jar. I made a quart of brine, filtered water and 2 Tbs. sea salt to top off the kraut. I packed the jar to 3 inches from the top added the ceramic weights, topped with some brine, about 1 cup and the hold down cup. I put the lid with air lock on and in 28 days I should have some good kraut.
Ready to sit overnight
In the jar with the weights
Ready in 28 days