Posted by Dick2 on October 22, 2013 at 16:03:22 from (97.117.183.58):
In Reply to: o/t sourkruat posted by Larry@stinescorner on October 22, 2013 at 15:33:06:
Dad used to make it in 20 gallon crocks. My job was to put a head of cabbage in the box and slide the box back and forth over the knife in the "kraut cutter". The kraut cutter straddled the 20 gallon crock so the cut cabbage fell directly into the crock until it was nearly full.
I can't remember if Dad did anything but sprinkle salt on the cabbage as it built up in the crock. Don't know how long it was left to ferment before it was packed into jars.
I am allergic to anything that has been fermented, so I didn't eat any of it.
Don't know if the crocks and kraut cutter are still down the basement at the farm or if they went somewhere.
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