Here we go.
Here is the shredded cabbage that Jeff brought back.
BTW, these are food grade buckets.
You can buy them on Amazon cheap or get them from any restaurant.
I sometimes use a pickle crock but these are WAY lighter and work great.
Then you add pickling salt to it.
I used about 1/2-2/3 of this box for all this cabbage.
I pulled out the cabbage and slowly added a little at a time, with a little salt, mixing with my hands.
Mixed it all in the 2 buckets but then decided I could combine it all into one bucket.
It's really tight but it will reduce as it ferments.
When mixing it you pound on it and this forms water.
The water will keep coming out of the cabbage and eventually ride over the top of the cabbage.
When you are done the cabbage must be about 1/2" below the water.
You can add water if you need to.
I don't add water until about 8-12 hrs after I get it all mixed and sitting to ferment.
Tomorrow morning I will check it before work and add some water if needed.
Next you find a heavy brick.
It goes on top of a large plate that rests on top of the cabbage.
The plate, with the weight of the brick, pushes the cabbage down, keeping it submerged under the water away from any air.
I wrap it in an old shirt so it doesn't chip the plate.
Before I insert the plate and brick, I put in a large kitchen garbage bag.
The plate and brick goes inside this. This makes it easier to lift out the plate and brick to check on things periodically.
Lifting it out allows you to skim off the "junk" that forms from the fermentation process.
Now I simply wrap the bag up and around things and move it into a corner in the kitchen.
The bag also keeps dust and junk from falling into it.
As time goes on I check it about once a week.
I skim out the "junk" and maybe even remove some of the water.
Eventually it might lower enough down into the bucket for me to put the lid on the bucket.
I won't fasten the lid tight so pressure can continuously vent during fermentation.
Taste it after a week and each week you check it to see how it is coming along.
When we are done we freeze it in either vacuum seal bags or double zip loc freezer bags.
It freezes very well.
Once you make your own you will NEVER buy it in the store anymore.
You can get more info on YouTube.
Here's a link to one -
https://www.youtube.com/watch?v=AAByu1Lb8GMHave fun guys.
Mac
