To finish off the Aldi cabbage that was on sale, 5 heads were shredded for sauerkraut. For any sauerkraut lovers who are thinking of making your own, I love my fermentation pot that I bought last year at Amazon. This is the one I bought. It is called a “Polish style”. This one is shaped a bit differently, is called “German style” and costs a bit less so I don’t know what the difference really is. I do know that I like mine a lot and have used it 3 or 4 times in the year I’ve had it and it makes excellent kraut.
Saturday morning I got it all loaded up.
Kraut
Got the weights on it, the lid on and poured salt water into the top channel.
Kraut Fermenting
To get it out of the kitchen, I set it against the bar. I put it in a new metal outside pan with a towel under it since it’s sitting on wood floor. Here it will sit for 5 or 6 weeks til the cabbage is fermented to our liking.
Kraut Fermenting
By Saturday evening, it was already bubbling and belching. I smile every time I hear it.
The best part: The recipe says “Keep in a warm place – 68º to 72º – for 5 to 6 weeks.” That’s warm! I love it. 68º is where my thermostat shall stay til my kraut is done! 🙂
Diana in RR,TX says
I bought that one last year as well and really like it. I do have a big old crock that I used to use but I like being able to make smaller amounts! Need to get busy and get some more fermenting!
Amy says
We have a group sauerkraut making party every October & we make it in 5 gallon buckets. I’ll snap some pictures this time, it’s really crazy in mass quantities with lots of helpers 🙂