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.
Got the weights on it, the lid on and poured salt water into the top channel.
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.
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! 🙂