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03-29-2011, 04:12 AM #14We made some great sourkraut. Sredded cabbage and salt is all we used.
Use a crock. Not any thing metal. Put the sredded cabbage in the bottom of the crock. Sprinkle the cabbage with salt. Get a plate about the same diameter as the crock. Place this unside down on top of the cabbage. Put a weight on top of the plate. (I used a rock that was scubbed clean). Once the plate was in place I added water just to the rim of the plate.
An old Polish lady told me how to do this. The old ways are generally the simpliest way. Takes about 2-3 weeks for this to cure.
Damn, now you got me thinking on doing it again.