Can't believe I found this thread on here.
I just finished another batch 2 weeks ago.
I have always used a Harsch Crock and have never had a bad batch in any season.
I just bought a Crazy Korean Kimchee crock and have it loaded right now with its first batch.
The Harsch Crocks are a little spendy but the Crazy Korean food grade plastic pots would let you experiment a little at a reasonable cost.
Lacto Fermented Brussel Sprouts on a hot dog instead of the traditional saur kraut is a really nice combination.
My own personal never fail recipe is.
3 TBSP Coarse sea salt to 5 pound cabbage.
1/3 of the cabbage-1/3 of the salt and mash together.Continue the same until it is all used. Room temp cabbage will let go of the juice faster.
Pack firmly into a Harscht crock and cover with cabbage leaves to keep the floaters down.
Add the stones and push down until they are covered in juice.
Stick the lid on--add the water to the rim to make it air tight and set it in a cool corner. Check the water seal every few days to be sure it doesn't evaporate. It is kind of a good sign to walk by and hear the lid ''burp'' it means everything is working like it should.
I've found that too much salt will ferment but it will ferment much slower than the 3 TBSP to 5 pounds.
Kraut is temperamental sometimes for me.
Some is done in 3 or 4 weeks--some takes an extra week or so.
The whole brussel sprouts will ferment in as little as 3 weeks which is surprising.
I just finished another batch 2 weeks ago.
I have always used a Harsch Crock and have never had a bad batch in any season.
I just bought a Crazy Korean Kimchee crock and have it loaded right now with its first batch.
The Harsch Crocks are a little spendy but the Crazy Korean food grade plastic pots would let you experiment a little at a reasonable cost.
Lacto Fermented Brussel Sprouts on a hot dog instead of the traditional saur kraut is a really nice combination.
My own personal never fail recipe is.
3 TBSP Coarse sea salt to 5 pound cabbage.
1/3 of the cabbage-1/3 of the salt and mash together.Continue the same until it is all used. Room temp cabbage will let go of the juice faster.
Pack firmly into a Harscht crock and cover with cabbage leaves to keep the floaters down.
Add the stones and push down until they are covered in juice.
Stick the lid on--add the water to the rim to make it air tight and set it in a cool corner. Check the water seal every few days to be sure it doesn't evaporate. It is kind of a good sign to walk by and hear the lid ''burp'' it means everything is working like it should.
I've found that too much salt will ferment but it will ferment much slower than the 3 TBSP to 5 pounds.
Kraut is temperamental sometimes for me.
Some is done in 3 or 4 weeks--some takes an extra week or so.
The whole brussel sprouts will ferment in as little as 3 weeks which is surprising.
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