Posted on 09/15/2009 9:17:23 AM PDT by nickcarraway
yum! we love all sorts of cabbage dishes, especially kraut and slaw!
we got a huge 5 gal container of homemade kraut last year. after all the fermenting was complete, i froze it in meal sized containers. we had this fabulous stuff for an entire year.
i make slaw from patton’s gramma’s recipe. i don’t think i can share the recipe tho or one of them might silence me. it’s a family secret. ;)
What do you use as a 5 gal. container during fermentation? Would a food grade plastic bucket do the job?
that’s exactly what we got the kraut in. i have no idea if they used something else to prep it in and then transferred it to the bucket though.
we had to let it finish fermenting in the bucket for about a month but the stuff was incredible from day one. to finish it off, all i had to do was skim the surface every day and replace the dinner plate i had weighted down on top of it all.
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