So a couple months ago, we went to the farmer's market and brought home more cabbages than I could carry for about $10. (Seriously, Dave had to carry them to and from the car.) We feed them through the shredding blade of the food processor, along with a half a red cabbage from my Mom, by way of my Gramma, with more determination than you can possibly imagine.
This was set to be Sauerkraut, Round 2.
The first batch didn't have enough salt, as best as we can figure and when it got a little mold on top, which in and of itself isn't really a problem - you just skim it off, the mold quickly got below the brine level, below the weighted plate in the crock and into the cabbage before we realized what was happening.
Now if you're not a fan of sauerkraut because you think it's gross, you can't imagine how disgusting it is when it gets rotten like that. If you are a fan of sauerkraut, let me say, the blue mold was a sight to behold. And did it ever smell bad.
So this time around, we added way more salt. I mean, like a pound of it. We checked on it more often, We skimmed the beginnings of mold off and checked it some more. We skimmed more mold and checked again and I'm happy to say, that today when we took the weighted plate off, what was underneath was in fact, actually sauerkraut! It's a delightful shade of pink from the red cabbage and very salty, but it's sauerkraut!
I'm really excited, and actually need to finish this because the waterbath is finally hot enough to can it up!
Final Totals: 14 quarts in jars and 3 more in the freezer.
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