Sauerkraut. 1.29.14

I need to do some fine tuning but so far looking good.

This time they are topped with a water-filled plastic bag, to keep the shredded cabbage under the fluid level.  The lids are loose to allow for gas escape.

Might still be too salty.  Next time cut back by 1/3.

Using a mandolin made for much finer kraut (green).  But the risk of sliced knuckles is very very high.  Try food processor or get a better mandolin.  This one has a handle to hold the vegetable to be sliced, but kraut is too floppy.  It would work better with a tomato. 

Home fermentation must count as a type of gardening.  I am growing beneficial bacteria.

Sauerkraut Day 2. 12.22.13

It's been a day and a half after mixing up the sauerkraut.  The bubbler is putting out about a bubble a minute.  The airlock has pushed all of the water to the exit side. Much faster than the first batch.

The second jar is also bubbling.  Has not spilled over yet.

Sauerkraut. 12.21.13

Making Sauerkraut

It's not gardening outside.  But making sauerkraut is a way to grow something - lactic acid bacteria ferment the cabbage and juices to make the sauerkraut.

These are 5 pounds of organic cabbage, finely sliced with 3 tablespoons of coarse seasalt.  Pounded a bit in a big bowl, packed firmly in the jars.  The airlock was via the internet.  I think it's not necessary, having read about other ways to seal the fermenting concoction.  So the other jar has a plastic bag filled with water to seal the top.  I placed in on a plate in case there is overflow.

I miked in a few spoons of kraut and a few spoons of liquid from the last batch, to jump-start the fermentation.

Now it sits for a few days or few weeks in a cool place.

If I can protect them from cabbage worms, rabbits, slugs, and deer, I want to grow cabbages and use my own to make sauerkraut, next year.