First-time Fermenter

I love sauerkraut, and I wanted to get the healthy probiotics too. So, I got lids from “The Easy Fermenter,” and got chopping.

It seemed so simple — even I could do it!

My first dilemma was choosing the right size wide mouth jar. I decided to use one quart and one pint.

Then, I mixed the purple cabbage and Black Sea salt in a bowl and put it in the pint jar.

I thought you were supposed to add water, but I learned that you are to pound the cabbage down to make brine. I didn’t have the right tools, so I improvised:

Ouch!

Finally, I figured out to use my garlic press. A friend uses their French press.

I’ve read everywhere that you have to keep the cabbage below the brine. I thought I was in good shape.

Then, I decided to combine them into one container. You can see which used Black Sea salt, and which used pink.

The brine just barely covered the kraut-to-be. So I ordered glass weights and a couple of days later put 2 of them in my jar. Maybe you experts out there could tell me if it was okay to open the lid and close it without pumping out oxygen. Cuz that’s what I did!

Now, 8 days have passed. Fingers crossed 🤞— I hope it’s ready. I’m open to advice.

And then I am full of more questions. People say you can put it in cold storage.

• Does that mean I just put the screw on Ball lid and keep it in my cupboard?
• Or, do I have to boil the lid so it forms a tight seal?
• Do I have to keep it in the frig?

Pictures @mhrose