Ok, I planted 61 cabbage plants March 9, that I started from free seed I got from Baker Creek. I am reviving this thread because I want to make sauerkraut and I figured I'd best go to the master, here.
Everything I have read said that water bath and canning kills the probiotics in the sauerkraut. So my question is, can you make a batch of sauerkraut, keep some in the refrigerator (live bacteria) and can the rest, keeping the juice from the raw sauerkraut to "jump start" a jar of canned sauerkraut when you open it, to replace the good bacteria?
Can I slice it 1/8 to 1/4 inch thick? I like the look and texture of shreds.
Page one of this thread is 80 pounds of cabbage to make two 5-gallon buckets of fermenting cabbage. How many cabbages was that?
@CrealCritter have you any idea what I might expect from my 61 cabbage plants? That is barring insects, varmits, hail, tornadoes and a pine tree falling on them. I also set out 60 kale plants, blue lacinato kale plants. Can I use these in the sauerkraut also? Kale is supposed to be all that, good for you and blah, blah, blah. I have no freaking idea why I planted so much kale, I don't even know if I like it or not. But I bet the sheep will! LOL
I am trying to get ahead of the 8 ball. Normally I am up to my armpits in whatever before I think, "Hey! I need to do something!" Any advice you have, I will be delighted to hear it.
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