Homemade Kraut Take 1
So I have decided its time to ferment other things. I tired homeade cheese some time ago but don't have the proper kitchen space/storage to be as sterile and finicky as you need so i quit that. I will begin brewing beer this fall but i thought kraut should be easy and fancy local kraut tastes so good but costs a bit much, why not make it myself.
Anyhoo, I am certain some of you folks have tinkered or even mastered this art and any advice is greatly appeciated.
I just chopped up a 3lb. head of napa cabage, sliced two golden delicous apples, and 3 cloves of garlic. Mixed that with 1 heavy tablespoon of kosher salt. I pressed it down into my crock, put a small plate on top and pressed it down more. Put a bowl that fit snug filled with water on top of the plate for wait. through the lid on top and a towel over the whole thing. The instructions I have are to press it ever couple hours for the next 24 hours. At that point the veggies should be covered in brine. If not I'm to cover with more salt water. Then let it to ferment at room temp for a few days.
My plan will be to jar it, fridge it and eat it and not bother with the canning process as it is a small batch. I'll jar it when it tastes to my liking so I'll have to give it a taste every day until its where I want it.
Once I jar my finished product (if i get one) how long will it hold in the fridge? I used the Wild Fermentation page for the recipe guideline.
Any tips or advice would be greatly appreciated.
Happy Baking or Fermenting