I use a crock from an old Crock pot.

The general rule is 5 lbs cabbage and 4 Tbls spoon of pickling salt.

DON'T use salt with iodine, it will kill the fermentation. I did that once and all I got was salty cabbage.

I use the slicer attachment for the Kitchenaid Mixer to slice the cabbage. Then I use a cover from a cake carrier to mix it all together with. It works better if you do it in batches. Let it sit for 20 minutes so the brine starts to develop.

Pack the cabbage in your crock using a potato masher, place a 1 gallon zip top bag on top that is filled with a weak brine by dissolving 2 tablespoons of salt to a quart of water. Cover with a clean dish towel, and place out of the way somewhere. I put it in the extra bedroom.

You need to check it each day, if you see a scum on top remove it, if the brine level goes below the cabbage level add some more weak salt water solution to it,

It will give off an order for a week or two. I let mine sit for 6 to 8 weeks at room temperature. You can reach in and taste it from time to time.

After 6/8 weeks are it up I can in pint jars, using a water bath canner for 15 minutes. But you can store it in the back of the refrigerator. It is best eaten fresh.

* * * *


One OS to rule them, one OS to find them:
One OS to bring them all and in the darkness bind them
In the Land of Redmond where the shadows lie.

I have found that by using the bag method, the scum is much easier to handle, and if the bag is large enough, and covers the whole surface, there will be no scum at all. Also if you keep a lot of brine on top skimming the scum is easy.

I am not sure how big my crock is but I would guess about 16 pints, it handles 5 lbs of cabbage without a problem. (it fills it about 3/4 full) I picked it up at a garage sale for like 50 cents. It was just the crock no lid or cooker.

Yes the attachments go into the port on the front of the mixer.

I also noticed I said "It will give off an order for a week or two."
I meant to say "It will give off an odor for a week or two.", the odor isn't bad, but it does smell like cabbage.

Last fall i use store bought cabbage, and it just doesn't have enough juice in it. I had to make some brine for it. I tried it this time but placing the cabbage in pint jars and letting ferment that way, I won't do that again. But I did add some apples to two jars, and caraway seed two others.

This is my third batch, and I haven't tasted it yet.

Good Luck!!! and tell us how it turned out.

* * * *


One OS to rule them, one OS to find them:
One OS to bring them all and in the darkness bind them
In the Land of Redmond where the shadows lie.

I hadn't thought about the cheescloth. I will try that next time.

* * * *


One OS to rule them, one OS to find them:
One OS to bring them all and in the darkness bind them
In the Land of Redmond where the shadows lie.