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...