Yesterday I tackled the sauerkraut making project.
I love watching the cabbage change colors after massaging it.
The top photo is freshly cut and the bottom photo is after salting and massaging.
For those who haven’t made kraut, the raw cabbage is salted and massaged to help draw out the liquid.
I use 2 tsp. of salt (non-iodized) per 1 pound of shredded cabbage.
I have the 1.3 gallon fermenting box. It truly is as easy as “fix it and forget it”. I shredded three heads of cabbage and that’s what you see in the box. I had room for a fourth cabbage but three gives us enough for a couple of months. I eat more of it than Vince does so if we run out, I just have to wait til I make it again.
This little gizmo gets pushed down and it squeezes the liquid up to the top so the cabbage stays submerged.
I’ll open the box a few times to check on it but for the most part, it will set for 8 or 10 or even 14 days. I’d like for the pH to be 4.6 or lower but I mostly go by taste. Nothing like homemade kraut and it’s so easy.