[QUOTE=oakley;689961]I thought you had some crocks Worth. Or are these smaller?
Gorgeous those are. I have my Grandmother and my MIL's crocks but have always
wanted one of those or two.
I've been making small batches usually 2 or 3 at a time to test different ingredients.
Quart air-lock mason jars.
A batch last year was so salty it was trashed. After using a bit of it to start another.
I have a 2 month and a four month in the back of the fridge for today's brisket.

No need for salt at all. Depending on your cabbage and whatever else you add for
veggies....all veg has natural salts, some more than others. Only onion needs a
starter.
[URL]https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/salt-free-sauerkraut/[/URL]

I started a fresh Kraut Thursday night. Red cabbage, carrot, red onion, celery, golden beet,
fresh ginger, watermelon radish, ...caraway, celery, and cumin seed.

Apple is a great choice but didn't think of it...one of my elder batches used apple.

I heavily massaged some green cabbages, then re-packed the red mix in layers.
Did that yesterday. I just mashed it down with my fist being a wide glass container.
Is it fermentation? I say no but more a fresh slaw at this point. I think I'll re-pack
some of it tonight using more of the green cabbages, In layers in quart jars and let
it slow fridge ferment. I do like it fresh, few days to a few weeks. Basically made it
for a couple friends kids that don't like it too sour.
I already have some kimchi I made last week so plenty of options.

I just tasted my fresh kraut...needs salt:lol:
Good flavor though. Odd I can't taste the cumin seed. May add a bit of salt to one
of the quarts to compare in a weeks time.[/QUOTE]

Looks good.
I do have German style crocks the two five liter ones and a huge 15 liter one all with water motes to prevent mold.
The 15 liter is a work house to cut up cabbage and fill, glad I didn't get the 20 liter crock.
At my temperatures 70F I have to use salt or it will ferment too fast and get mushy and more than likely rot.
I simply will not ferment food without salt.:)
The one half head of cabbage I had left over the one half onion, caraway seeds and two apples were put in an airlock mason jar.
The only difference is I added about a tablespoon of sugar.
An experiment sure to fail.

Possible failure is the only way to learn. I can only read so much and then do what
I want using some or ten thoughts on the subject.
I've never liked being told what to do since I can remember, even my youth.
Any recipe is just a starting point.
I even argue with myself about what I should do, :lol:
I'd rather eat glass than grocery shop so I put it off forever, then actually enjoy it
when I finally talk myself into it.

Good recent note I read. If your crocks have the un-glazed weights, store them separately
on a shelf and not in the crock. They are so porous they need lots of air time to dry out.

And yes, environment temps are important. My pantry is up against and exterior wall and
about 55º-60º with the door closed. Kitchen 62º-65º this time of year.

I prefer using some salt. Just need to try other methods.

[QUOTE=oakley;689973]Good recent note I read. If your crocks have the un-glazed weights, store them separately
on a shelf and not in the crock. They are so porous they need lots of air time to dry out.

And yes, environment temps are important. My pantry is up against and exterior wall and
about 55º-60º with the door closed. Kitchen 62º-65º this time of year.

I prefer using some salt. Just need to try other methods.[/QUOTE]

Yes dont put weights in crock on napkins or cloth they will get mold all over them.
Been there already.:lol:
Had to disinfect the weights with a pressure canner and the oven and grind them down to get the mold off.
Mine stay in the cupboard.

Still a big fan of Sandor Katz.
[URL]https://youtu.be/gDEy2-ZKhMA[/URL]
[URL]https://youtu.be/0HBeXNv14DQ[/URL]
[url]https://youtu.be/RSkihzzeQFU[/url]

[QUOTE=Worth1;690117]Still a big fan of Sandor Katz.
[URL]https://youtu.be/gDEy2-ZKhMA[/URL]
[URL]https://youtu.be/0HBeXNv14DQ[/URL]
[URL]https://youtu.be/RSkihzzeQFU[/URL][/QUOTE]
THANK YOU WORTH! That explains all! Now no work will be done cause i be watching Sandor at every possible moment. Did you notice there is always a dillweed that does not like the video.

[QUOTE=Worth1;689948]Two and one half heads of red cabbage.
Seven fugi apples.
One and one half red onions.
Caraway seeds.
Salt a little over two tablespoons.
No added water.
Filled to the ears.
Already starting to foam.
Worth

Tamp tamp and tamp some more to break up the cabbage and other vegetables.
[ATTACH]79780[/ATTACH]
Pack pack and pack again.
You can see the foam around the edges already.
[ATTACH]79781[/ATTACH]
Cover with big leaves.
[ATTACH]79782[/ATTACH]
Add weights and mash down hard.
It will be full of liquid by the end of the day.

[ATTACH]79783[/ATTACH][/QUOTE]
Looks Super! A lot fits in 5L crock no? Once you stomp the heck out of it.:)

SandorKraut. I have two of his books.
Good documentary already posted but that's a lot of pages here to read...
[URL="https://www.nytimes.com/video/opinion/100000003819616/sandorkraut-a-pickle-maker.html"]https://www.nytimes.com/video/opinion/100000003819616/sandorkraut-a-pickle-maker.html[/URL]

Two and one half heads is what it took to fill to the gills stomped crushed and packed.

Worth

Now that is gonna be good!

My market was giving away cabbage like a lollypop at the bank. I packed one quart so far and will do a couple more tonight
using some of the fresh cabbage in layers. And a bit of salt.
It is good today but I'll try it every couple days...one cabbage has some crispy stems like a
bok-choy that I like.

[QUOTE=Worth1;690277]Two and one half heads is what it took to fill to the gills stomped crushed and packed.

Worth[/QUOTE]
+7 apples

[QUOTE=oakley;690296]Now that is gonna be good!

My market was giving away cabbage like a lollypop at the bank. I packed one quart so far and will do a couple more tonight
using some of the fresh cabbage in layers. And a bit of salt.
It is good today but I'll try it every couple days...one cabbage has some crispy stems like a
bok-choy that I like.[/QUOTE] This is beautiful!!

[QUOTE=oakley;690296]Now that is gonna be good!

My market was giving away cabbage like a lollypop at the bank. I packed one quart so far and will do a couple more tonight
using some of the fresh cabbage in layers. And a bit of salt.
It is good today but I'll try it every couple days...one cabbage has some crispy stems like a
bok-choy that I like.[/QUOTE]

Looks fantastic.

[QUOTE=Karrr_Luda;690297]+7 apples[/QUOTE]
+1 1/2 red onions.:lol:

Worth

Something that has been driving me batty.
I haven't been able to tell for sure if the crock was active or not.
Just now I heard it go plurp while I was stirring my carnitas next to it.:yes:
Worth

This thread inspired me to make my own vinegar. I poured in about 2 gallons of red wine in early January into a continuous fermentation crock that I borrowed from my parents who use it for Kombucha. I add about a cup of mother of vinegar and then just let it do its thing on the counter all covered and cozy. Now about 3 months later I have A LOT of red wine vinegar that is really good and tastes different than any other I have ever had. Its a much more complex flavor. I am looking forward to using it on summer vegetables.