[blackdog]

Salt (canning or sea), cabbage, and time. I'm always amazed at how it can still ferment with good bacteria and all that salt. Cabbage must be 90% water, because where it all comes from is a mystery to me?

The foamy scum I scrape from the top I toss into the pig's feed and they love it. When it stops fermenting we cold pack jar it.

I love doing red cabbage and beets too. Then I pack gallon size jars of hard boiled eggs and onions with it. I add a cinnimon stick, cloves, some brown sugar, and pickling spices.

[reaganaut]

You do your pickled eggs kinda sweet. I use onion, various peppers and go spicy on my eggs. I turned an extra bedroom into a canning kitchen and walk in pantry with old cupboards we salvaged from another Victorian we own in town (kitchen was mid century remodeled). “Canning Week” in town is a lot of fun, a bunch of us get together, meet down at the bar/restaurant in town help each other can and preserve and then share and barter.

Do you use 5 gallon buckets for the fermentation? I found these great screw on air tight lids for them that I use for my storage.