thats pretty much how I remember it but instead of a rock it was a large plate with a 1/2 gal. jar full of water. cant think of how long the wait was put tasted alot better than the junk from the store. :wow:My_3_Girls said:I kinda remember making a few batches with my grandfather. We took the cabbage, shredded it into small strips, and started layering with kosher salt in a large (10 gal maybe?) crock. Little cabbage, little salt, little tamping down with a 2x4, repeat. Then was the waiting time. A large flat rock placed on top of a layer of cheesecloth, and skimming off the scum from the top over the weeks of waiting. Not much too it, but I don't recall how good it turned out. Maybe check out the Foxfire books?
EatenByLimestone said:The cabbage has been in the crock for, I think, 2 days now. I bruised the cabbage layer by layer with a potato masher. By the time I was done there wasn't anything but a mushy sound when the masher compressed the cabbage. I was shocked at how fast the water came out of it. My plate is has about 1/8" on all sides so it isn't a tight fit.
How do you skim the yeast off the top?
Matt
Hurricane said:I never had it frozen, does it keep it's crunchy texture after you defrost it ?
Adios Pantalones said:I have a big corned beef I'm whittling at this week that would love some of that, russian dressing, rye bread, swiss cheese...
We use essential cookies to make this site work, and optional cookies to enhance your experience.