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Old December 21, 2015   #106
sdambr
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So I am the forum lab rat.

Worth

Waiting on the kraut, lol.
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Old December 21, 2015   #107
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Waiting on the kraut, lol.
Thursday will be two weeks I will open it then.

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Old December 21, 2015   #108
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Just started a quart of sweet potatoes.
Worth
IMG_20151221_18544.jpg
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Old December 22, 2015   #109
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Ohhhh, I just couldn't wait. Those sweet potatoes got me and I had to get started.
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Old December 22, 2015   #110
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Ohhhh, I just couldn't wait. Those sweet potatoes got me and I had to get started.
Sue can you say how much salt and what the temperature is?
Not scrutinizing just curious.

Worth
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Old December 22, 2015   #111
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I followed what you had posted, 3 tablespoons of salt to 5 pounds of cabbage. I didn't have canning salt so i used Kosher salt. I have the jars on the kitchen counter, the temperature ranges from from 65 at night and up to about 70 for a few hours during the day. I covered the choppped cabbage with a a few leaves to hold it down and the use glass votive candle holders to weigh it down. It was all I could find.

I hope I am following this well. May not have enough room at the top, but that allows for tasting.
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Old December 23, 2015   #112
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That will be fine some people make too much of a big deal out of the EXACT amount of salt.

A rule of thumb is the hotter temperatures need more salt and the lower temps can use less.

Krokatoa probably has a black monster growing in it.

Worth
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Old December 23, 2015   #113
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I sampled a small piece of Fresno peppers I have fermenting.
It was sour and not that salty anymore.
I put the lid back on and it went right back to bubbling.
Worth
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Old December 23, 2015   #114
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Sour is good. Nothing bubbling here, the water is starting to come out of top. May have to empty a little bit.
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Old December 23, 2015   #115
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You might want to bring the cabbage down to the start of the shoulder.
It will swell up big time from all of the bubbles forming in it.


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Old December 23, 2015   #116
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You may want to tamp the cabbage down with a wooden rod so it is well packed and stays under the liquid. Just put the top back on and it will start bubbling again in short order.
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Old December 23, 2015   #117
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Thanks for the advice, this is so new to me, it is very well appreciated. I am going to remove about an inch of the cabbage. Liquid is squeezing its way out. I had packed it very tightly when I put it in and there is a top layer of cabbage that is not chopped holding the rest down under the weight. Will see if it starts to bubble then.
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Old December 23, 2015   #118
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Tomorrows the big day it will be 2 weeks and we will send a team deep inside Krakatoas cauldron.
I hope a million flies dont come swarming out of it.

Worth
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Old December 23, 2015   #119
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Tomorrows the big day it will be 2 weeks and we will send a team deep inside Krakatoas cauldron.
I hope a million flies dont come swarming out of it.

Worth
Anticipation. .....

You may be scaring me a bit.
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Old December 23, 2015   #120
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My wife never would let me do it she swore up and down the temperature wasn't right and I would poison myself.
She read some stupid book some place that said it had to be 50 degrees.
I told her we didn't have AC growing up and made pickles and stuff in the summer.
But it didn't matter.
Some times she would wait a day or two to see if I got sick eating stuff.

Worth
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