Ok here we go... They say a family that makes sauerkraut together stays together
Start with approx 80 lbs of cabbages, 2 5 gallon food grade buckets with screw on lids, canning salt, filtered non clorine spring water (.89 a gallon at Walmart) a kitchen scale & a big stiff knife.
Remove bad outer leaves but save a few of the good ones. Slice cabbage in half and remove the core. My hunting knife I made works great for this.
Slice long ways and small enough to fit in the food processor. The food processor makes quick work of shredding. Several large bowls are also needed for this.
Weigh out 5 lbs (shredded weight) and dump into the 5 gallon food grade bucket. Sprinkle 3 TBS of pickling salt and massage in. Then pack it down firm with a ash ball bat.
Keep layering 5 lbs of shredded cabbage into the food grade bucket until you have 7 layers or 35 lbs. Remember each 5 lbs gets 3 TBS of pickling salt massaged in and a good smashing with the ball bat Once 35 lbs is reached - lay a few good outside cabbage leaves over the top. This help keep small bits from rising to the top.
Then add a upside down dinner plate and press the plate down until the juices come up over the plate. Then add a 1/2 pint jar upside down and pour in 1/2 gallon of brine (brine is 3 TBS pickling salt dissolved in 2 quarts of cold filtered non clorine spring water) the 5 gallon food grade screw lid will keep the plate submerged.
Repeat for the next 35 lbs or bucket #2.
Ensure the 1/2 pint canning jar is in the center then screw the lids down tight then back off about 1/16 of a turn so the buckets can berp. Store the buckets away from a heat source that's easily excessable so you can unscrew the lid every couple of days and skim the scum little bits of cabbage that raises to the top and of course sneak a little
And there you have it 70 lbs of shredded cabbage fermenting easy smeazy...In several weeks it will be sauerkraut. Any little bits of cabbage that finds it's way to the top and gets air will need to be skimmed and trown away along with any scum that forms on top of the water. Happy skimming
I'll post some pics as the weeks pass and when I skim.
I have made it once...and I loved it. If my cabbages do well I might try to make some more. What I love more than sauerkraut is Kimchee! And my DH loves it too - so that's probably what I'll concentrate on more.
