Quote:
Originally Posted by Worth1
How on earth did you get three heads of cabbage in a 1.3 gallon container?
If the cabbage is fresh and you shred it and put it in a bowl with the required amount of salt.
Then let it set for awhile it should make a ton of water.
After that it needs to be tamped down hard with a big dowel to crush up the cabbage and release water.
Any water you put in it should be at least two tablespoons per quart or even three.
Worth
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That's it 3 days have past, the kraut tastes ready to me, going to jar and move all to the fridge! Extra rocks did the job submerging all cabbage, supplementing my lousy crushing / stumping. What i love about this crock it keeps the smell inside. No one is complaining!
(until I open it)
And the stones! Now i want to use it all the time.