December 21, 2015 | #106 |
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December 21, 2015 | #107 |
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December 21, 2015 | #108 |
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December 22, 2015 | #109 |
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Ohhhh, I just couldn't wait. Those sweet potatoes got me and I had to get started.
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December 22, 2015 | #110 |
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December 22, 2015 | #111 |
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I followed what you had posted, 3 tablespoons of salt to 5 pounds of cabbage. I didn't have canning salt so i used Kosher salt. I have the jars on the kitchen counter, the temperature ranges from from 65 at night and up to about 70 for a few hours during the day. I covered the choppped cabbage with a a few leaves to hold it down and the use glass votive candle holders to weigh it down. It was all I could find.
I hope I am following this well. May not have enough room at the top, but that allows for tasting.
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December 23, 2015 | #112 |
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That will be fine some people make too much of a big deal out of the EXACT amount of salt.
A rule of thumb is the hotter temperatures need more salt and the lower temps can use less. Krokatoa probably has a black monster growing in it. Worth |
December 23, 2015 | #113 |
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I sampled a small piece of Fresno peppers I have fermenting.
It was sour and not that salty anymore. I put the lid back on and it went right back to bubbling. Worth |
December 23, 2015 | #114 |
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Sour is good. Nothing bubbling here, the water is starting to come out of top. May have to empty a little bit.
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December 23, 2015 | #115 |
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You might want to bring the cabbage down to the start of the shoulder.
It will swell up big time from all of the bubbles forming in it. Worth |
December 23, 2015 | #116 |
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You may want to tamp the cabbage down with a wooden rod so it is well packed and stays under the liquid. Just put the top back on and it will start bubbling again in short order.
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December 23, 2015 | #117 |
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Thanks for the advice, this is so new to me, it is very well appreciated. I am going to remove about an inch of the cabbage. Liquid is squeezing its way out. I had packed it very tightly when I put it in and there is a top layer of cabbage that is not chopped holding the rest down under the weight. Will see if it starts to bubble then.
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December 23, 2015 | #118 |
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Tomorrows the big day it will be 2 weeks and we will send a team deep inside Krakatoas cauldron.
I hope a million flies dont come swarming out of it. Worth |
December 23, 2015 | #119 | |
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Quote:
You may be scaring me a bit.
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December 23, 2015 | #120 |
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My wife never would let me do it she swore up and down the temperature wasn't right and I would poison myself.
She read some stupid book some place that said it had to be 50 degrees. I told her we didn't have AC growing up and made pickles and stuff in the summer. But it didn't matter. Some times she would wait a day or two to see if I got sick eating stuff. Worth |
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