Hi Ursula,
I'm new to the group, and I've made my first kraut according to the fast 5 day method. I'm going to try your way now because of the quantity. Can you please guide me. When the kraut is ready - what then. Do I eat it, drink it, and how much. I deduct from the posts that you drink it. How much do I drink per day in ml (mililiters)?
Thanks John
flursula wrote:
Jan: the bubbles are very small if you look closely on the scum you
will see them. Here is the way I do my kraut:
-1 large cabbage cut in chunks
-put cabbage in the mixer with water, give a twirl to shred cabbage
-repeat process until you finish with the cabbage
-put this mixture in a large glass jar
-shred half of a peeled pineapple in the mixer and add to the jar
-add water to fill jar to the top
-add 2 tbls. of sea salt and stir.
I have used a cloth covering or a lid. It does not seem to make a difference in the brewing. I stir the mixture twice a day every day.
I taste it to taste the sourness. I have found out that it is ready to drink on the 6th to 7th day. The longer you keep it out, the more sour it gets. this make a large batch of juice which is fine for me because my husband and I drink it every day. I hope this help. Ursula
