River runs, that looks great! It’s something I have been wanting to try. Would you share a recipe/process?
Here you go.
I use a clean and washed 5 gallon pail for my crock. No need for a fancy crock. the pail will hold up too 30#’s of shredded cabbage.
We use our kitchen aid too shed the cabbage. Use the bigger attachment meant for shredding. However you shred it that’s fine. Weigh out 5# of shredded cabbage and dump into 5 gallon pail, add 3 tablespoons of canning-pickling salt. mix and stomp this real good. You will start to create a juice. just keep repeating this process. I typically do 25# in a 5 gallon pail. Gives a little more room at the top.
After the pail is finished you should have enough liquid that will cover the cabbage. At this point I take clean outside leaves I have saved off the heads of cabbage. Use enough to cover the shredded cabbage. I then use a plastic cover off a 3 gallon pail and place on the top of this. Using a weight I will then weigh this down so the plastic cover is immersed under the liquid.
I then cover the 5 gallon pail with a clean flour towel and rubber band it too the pail. This keeps the bugs out and lets the gases escape. I let it ferment about 10 days and then sample it. I usually don’t go longer than 14 days but I’m sure that’s a preference thing on taste. When you are fermenting the cabbage room temp should be between 66 and 74 degrees to keep the fermenting going. Too cold and it won’t ferment, too warm and you’ll get mold.
I pack it in quart size freezer bags, lay flat and freeze. Stores nice this way in the freezer and stays real crunchy.
Pretty simple process.