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Old 01-27-2013, 03:04 PM   #5
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

You don't have time between now and the Super Bowl to make fermented sauerkraut unless it is already underway, do you?

If you are going to get a crock, the best to get is the Harsch Gairtopf which has a water lock seal built into the lid seat as well as weight plates to keep the cabbage submerged. I have the 7.5 liter size fermenting a batch right now.

(As Jeanie says, it takes about 5-6 weeks to be truly ready.)
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle

Last edited by HeSmellsLikeSmoke; 01-27-2013 at 03:29 PM..
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