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.
The cabbage
Ready to sit overnight
In the jar with the weights
Ready in 28 days
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