|This box had already had three cabbages removed for processing when I thought to get the photo. Also the Mennonite Community recycles cardboard gathered boxes gathered at local supermarkets.|
We started with the basic recipe and instead of putting into a five gallon bucket, we used mason jars, which is what I'm used to and it also keeps portion sizes easy to manage. We used the basic recipe and dumped Granny's canning method.
|Finely chop the cabbage and mix w/ salt.|
It is important to use canning salt or salt that does not have iodine because iodine will stop the fermentation process.
|Because of limited space, we would pack a few jars then, chop some more cabbage and mix w/ salt.|
|Filled jars w/ filtered water. Cap and set aside for 2-3 weeks to ferment.|
The kraut has started bubbling away. We still have several heads of cabbage, so I plan to try one head w/ the additions of spices as well. I am thinking of using the rest to make chow chow, this is pickle relish using cabbage that is popular here and maybe trying kimchi. I'll post updates as those projects are completed.