This is something I should have done when we had a basement that stayed cooler. I’m hoping this will work with it being in the house and staying around 72º.
I have two really big crocks that don’t have lids and I bought those when I lived in MO and planned to make sauerkraut but never got around to it. For here, I decided to get a different crock – one that has a lid. I went with the TSM 10 Liter Fermentation Pot.
There were several ways I could have cut the cabbage – by hand, using a mandolin, using a food processor/grater but when I thought of chopping 4 to 6 heads of cabbage, I decided to get this cabbage slicer. I’m so glad I did . . it made the job so easy and didn’t take much time at all. I started with 4 heads of cabbage but wish I had bought 5 or 6 heads. I think I could have used at least 5 heads.
You can see the liquid in with the cabbage. That’s just the liquid out of the cabbage. I massaged and mashed til there was enough liquid to cover the weights.
Then it was time to put the lid on, seal it and wait . . for 2 weeks . . no peaking, no removing the lid. Can I do it?
I’m so anxious to see if it works, how it tastes and how much sauerkraut we end up with.