Oh...

[greenstorm]

...and I need to make time to make sauerkraut. Seriously. I can't afford the real stuff as much as I want to be eating it, and it's pretty mild compared to my preferred kick-you-in-the-face stuff anyhow.

Comments

[theturtlemoves.livejournal.com]

Oooh... yes.

I would be much in for making great heaps of the stuff. Do you have a working recipe/process you'll be working from or are you starting from scratch to where we could try different things and compare notes on our successes/failures?

[greenstorm.livejournal.com]

I just do the salt/cabbage/brine thing and gift it a week or two.

[greenstorm.livejournal.com]

Er, give

[wik.livejournal.com]

What do you use for the holding-down? They always say just a brick or something, but I'm paranoid about dealing with fermentation and an object I can't sufficiently clean.

[greenstorm.livejournal.com]

Plastic bag (like the ones from the grocery store that you get veggies in) full of some water and tied off so it doesn't leak out. It's a cover plus a weight.