September 21, 2011 by Sara Kreidler
One month ago, we hacked up 3 cabbages, beat the crap out of them with the meat beater, stuffed them into crocks and put them in the basement to
rot ferment. Since then, I have checked on them every 2 days or so, ready to skim the scum “bloom” off of the top, but no bloom appeared. Still, the cabbage got stinky and funky the way sauerkraut should, and produced bubbles, so I knew that all was well with the fermentation process.
I don’t know why this picture is so blurry. Maybe the sauerkraut is picture-shy. Maybe I’ve had two big glasses of scotch and my hand was shaky (don’t judge me). But ANYWAY, the point is that we got 2 quarts and 1 pint of sauerkraut out of the 3 cabbages we fermented. Not too shabby. These jars could be processed and made shelf stable, but since sauerkraut holds up so well in the fridge long term and since processing sauerkraut kills the probiotics and whatnot, we opted just to cap them with plastic lids and stash them in the fridge. They’ll be fine in there for several months.