Saurkraut in the making!

March 2, 2014
Hello everyone, today I started to make my Saurkraut! I have never done this before nor have I ever tasted Saurkraut, so I am very excited! To begin my fermentation I took the head of cabbage and cut it in half. I then took that half, and chopped it up into square shaped chunks; about half inch by half inch.  Next, I took all the chunks and placed them into a cooking pot.  I added two table spoons of salt, and began to mix and mash the chunks with my hands.  I quickly realized that waiting two days before beginning may not have been a good idea.  The cabbage was breaking down and the clear fluid was being  released, but it still seemed very dry. After I got all the fluid I could get to be released, I began to pack my first jar.  I drained the left over fluid from the pot into the jar, but the cabbage doesn't seem to be completely submerged. Instantly, I began to hypothesize this jar may not ferment well. I closed the lid and put the date on the jar and will open it in one week, 03/09/2014.

After putting the first jar to the side, I started a second jar.  This time, I took the second half of cabbage and chopped it into even smaller pieces then the first time, thin rectangular pieces, resembling shredded lettuce.  I put all the shredded cabbage into the cooking pot, with two table spoons of salt and began mashing it with my hands.  Again, I took all the mushed cabbage and packed it into the second jar, poured the juice in with it and labeled it. This time I want to wait two weeks, until 03/16/2014, to open it.

Saurkraut

Hello everyone. Apparently using a desktop computer to make posts was not working in my favor. Now on my galaxy, I can update my blog journal. So, this is what I have so far.
On February 28 2014
Today I went to City Market downtown Burlington and bought: a head of cabbage, three small Mason jars and salt.