Got a late start this year fermenting kraut.
I just put up a 5# batch.
5# sliced cabbage, 3 tablespoons Mortons Kosher Salt, set on the counter for 2 hours to let it release the juices.
Into the Crazy Korean Kim Chee put for 2 to 3 weeks, set in the corner of the kitchen, and GOOD fermented kraut is ready to eat.
I don't can--I just put it into a Ball jar and into the fridge.
Crazy Korean Kim Chee pot is one of the best investments I've ever made. Cheap, and foolproof.
https://www.amazon.com/Crazy-Korean-...18453635&psc=1
I just put up a 5# batch.
5# sliced cabbage, 3 tablespoons Mortons Kosher Salt, set on the counter for 2 hours to let it release the juices.
Into the Crazy Korean Kim Chee put for 2 to 3 weeks, set in the corner of the kitchen, and GOOD fermented kraut is ready to eat.
I don't can--I just put it into a Ball jar and into the fridge.
Crazy Korean Kim Chee pot is one of the best investments I've ever made. Cheap, and foolproof.
https://www.amazon.com/Crazy-Korean-...18453635&psc=1
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