I have a 5 litre crock and I used about 2 1/2 heads of cabbage (6-7 lbs). I had plenty of room so the next batch I'll probably step it up to 9 lbs. It fermented for 3 weeks. 3 grueling weeks! With this type of crock I had no surface scum to skim at all. It's very crunchy...like coleslaw, but tastes like sauerkraut!
Gotta get the next batch going soon! This time I'm gonna add carrots!
Ended up getting 3 qts and one pint out of this batch.
I haven't made any since the time I had two 4 gallon crocks fermenting in the utility room. Everytime the furnace would run it would suck up the sauerkraut air and blow it thru the house. I reminised about high school gym class everytime the heat would go on.
just for curiousity, bitterroot, where did you store your crocks? Is there a better choice than the utility room
Bill, if you buy the crock also buy the weight stones...they are sold separately. They work perfectly for keeping everything submerged in the brine.
Can't wait until next year when I can get fresh cukes. This will work great for pickles.
This is crazy. First, I start baking bread. NOW....someone is seducing me into CANNING?
I must be getting old. I want that kraut. Sidenote: grew up in a little town in Virginia that used to be a major cabbage exporter.....LOVE cabbage. Go figure.
The 5L crock is a great size for kraut, but I'll be ordering a 10L for pickles in the next few weeks. If you're looking, don't forget the weights.
As for where to put the crocks, the kitchen counter is great! With the water seal, there is no odor, and as the gas escapes, it makes a satisfied little "burping sound" that is almost like a gold fish or carp feeding...very relaxing while watching the tube...
While you are checking out the Sausage maker inventory, don't forget the sausage seasonings. they are great! I'm also working up the nerve to try the cheese making...
It is sounding like we need to have a Spring Time Prepper's Retreat to show off all of this "off the grid" type stuff... Kraut, pickled vegs, DO bread, corned meats, pastrami... how about fresh churned butter for the bread... Wow...