Its been a little over a week, and the cabbage is finally starting to slowly look and taste like sauerkraut, though it still has quite a bit of the cabbage crunch. Another couple of weeks fermenting, and we should be in sauerkraut city.
- When my mom mentioned if I had collected a large stone to place on top of the cabbage in the fermentor, I really didn’t understand what she was getting at. Well a week later I now understand the point she was making. The glass salad plate that I had used to submerge the cabbage in the brine was woefully insufficient. After about three days, all the gas that the cabbage was generating caused quite a bit of volume expansion in the fermentor to the point that I would have to squeeze down on the cabbage daily to degas it. Next time around I’m going to wrap a 15lb or 20 lb weight lifting plate in plastic in order to keep the sauerkraut submerged.