Yesterdays effort, mostly Molly’s  work

5kg cabbage gives 4.6kg of cut up cabbage, plus 15g salt per kg and a lot of pounding.

Now to wait a few weeks for the results.

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I watched Justine Schofield recently on TV making sauerkraut.  I don’t mind it occasionally but not something I regularly eat.

We eat a bit doing rolls and German sausages. At $2:50 for the cabbage and 50cents of salt certainly good value.

That is about when I eat it as well but usually at markets where someone has set up a German Sausage Stand.

Robert what do you store it in.  I have seen where stone crockpots are recommended.

Yes Derek we have two one large and one small which is the daughters. We bought them about 20 years ago. When done we jar them and keep them in the back fridge.

The store bought stuff is heat treated and therefore kills the benifits of the natural bacteria. In the fridge it will degade the bacteria but over a slow period of time

How long does it keep Robert??

Just out of curiosity had a look on eBay and typed in Sauerkraut Crock and there are huge numbers of all different types and sizes.

Image is just one.

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Yes plenty around, ours were German made if I remember correctly. Bought from a home company around Dunniedoo.

Large one for us and a small one for the daughter, both reside here. A good quality one is the best bet.

Well 6 months came around quickly and still jars in the fridge. With some of the new lot I might pressure can them so they last longer. Properly 4/6 weeks should be right. Cheers

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