My previous post left us all wondering whether I would eventually get to kraut.  Here’s the update.

After finding a better tool, and a lot more serious smashing, the whole mess compacted down to this:

After getting it ito quart jars (that whole batch fit into three jars!), I found that the handle of my krumkake roller made a great smasher.

And, lo and behold, after filling the jar and smashing it down, I had juice!

I was prepared to make extra brine to cover the cabbage, but didn’t need to.

I pushed everything down with my fingers and weighted the top with baggies of water. I put the lids on, loosely, and put the jars into containers, in case of any overflow. They’re now tucked away in a corner of the kitchen. Just waiting for them to do their private magic.

I’ve tried a lot of different things when it comes to food and cooking, but one thing that’s been on my list for a very long time is fermented foods. After ending up with 2 enormous, beautiful heads of cabbage from my CSA, Vermont Valley Community Farms, I decided that now is the time to try Mason Jar sauerkraut.

I adore cabbage (and all of the brassicas), so I figured I can’t go too far wrong with this. And what could be more simple than cabbage + salt + time? Well, let’s see . . .

I decided in favor of chop rather than shred. Personal preference, I don ‘t generally enjoy stringy foods – too messy.

Hah! I though I’d only fill this huge pot about 1/4 full.

All chopped, over 3/4 full. . . at least for now.

Now the salt. I used Kosher, hope that’s OK. It’s not particularly fine, as many of the recipes called for. Ratio should be 1 Tbsp per “medium” head of cabbage. I think mine were bigger than medium, so I’m putting in 2.5 Tbsp.

I guess hands are not the best tool for squishing the cabbage. I came away with quite a lot of salt on my hand. I had to replace that. I’ll use something else as a smasher. Now to let it “rest” for a while.

After letting it rest, salted, for about :20, mashing with the potato masher – hard! – for about :10, where’s the ‘pool of cabbage juice’ that’s supposed to appear? Maybe this is one where I should wash my feet and stomp on it?

Watch this space. . .