I'm sorry to say I had to throw my experiment away. It never did produce enough liquid to submerge the entire amount of cabbage, and I had an ongoing problem with mold. I got tired of scrapping it off of the kraut, so I tossed it. I only used one small head of cabbage for the experiment, and should have used either two small heads, or a large one instead. I am going to try to make it again, but I am going to find a different container this time. If I don't buy a crock at AZ........called 3 local antique stores, and none of them had a crock...........then I'll see what else I can come up with. Maybe a heavy duty (food appropriate) plastic bucket and a gallon zip lock bag full of rocks to keep the kraut immersed in the liquid?
Cabbage is so darned affordable, I wouldn't even mind if it goes bad.........which I doubt it would. I do wish I had some other way to slice the cabbage besides by hand, but between the two of us, we'll get it done. I do see that AZ sells a cabbage slicer, but it's kind of spendy.
amazon.com
I read wikihow the other day, and they say if the cabbage doesn't produce enough water to make a briny batch of water and use it. Should have read that before I tossed my batch, but as you can see, I want to get this right.
My biggest problem is that I don't have a proper container for making kraut. I have been canning all my life, so I would love to make a big batch.
One thing I need to do is visit antique stores until I find a proper crock. Although I have a feeling they'd be just as expensive as a new one I could find at AZ? |
