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.
https://www.culturesforhealth.com/le...ee-sauerkraut/
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
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.