My Grandpa Gersmehl would be proud. That's 21lbs of home grown cabbage being turned into sauerkraut. Nobody in my family eats this but me lol.
Sauerkraut
- Thread starter Ryan Harden
- Start date
I mashed down about 10lbs in a 3 gallon crock with 2 tablespoons of salt per lb. Leaving about 1/3 of the crock for headroom. The liquid being extracted from the cabbage by the salt may be enough to ferment this without even adding water.
Good info here on this.