I want to make sauerkraut, but lack a crock or fancy air lock system.
What to do?
Google it of course.
I have jars, I have cabbage & I have olive oil. I'm good to go. Seems you can use the oil to seal off the brine. The kraut if shredded, salted and spiced. Let's see how it goes. I need a crystal ball or other future seeing device. I get so impatient waiting.
I spiced it with
2 1/2 tablespoons salt to a 4lb head of cabbage
1 tablespoon sugar
2 teaspoons juniper berries
2 teaspoons caraway seeds
1 teaspoon mustard seeds
Shredded the cabbage into a large glass bowl. Added the other stuff and crunched it around, really beating up on it. As I did so a lot of water came out and the bowl got quite a lot of nice brine. I divided the cabbage into 3 left over salsa jars - roughly pint size & divided the brine. Really packed it down in there. Then I put olive oil over the top to seal it. Tightened the lids and set them aside. Now to wait and see what happens. Did put a plate under it because I have heard that sauerkraut can get bubbly and overflow.