Fermented cabbage is so delicious. It amazes me every time I make it. It’s incredibly easy. I keep it simple using just cabbage and Himalayan Pink salt. While it’s easy, it does take time to reach the flavor we love. I’m making a half-gallon each time and it’s just not enough…
From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.
We’re going through it faster than I can make it in my Half-Gallon Fermented Vegetable Master. I’ve always got one jar in the fridge that we’re eating on and one fermenting the next batch. We need more! Sure, I could just go up to the Gallon Fermented Vegetable Master, but hey…as they say, go big or go home.
It so happens that Cultures for Health has a new 5 Liter Pickling Crock and 10 Liter Pickling Crock! And they are SO BEAUTIFUL! These crocks are handcrafted in South Dakota by a local craftsman. They are made with food-grade materials and are lead-free and cadmium-free. For more details on the crocks follow the links to the product pages.
You can use them for any type of vegetable, it doesn’t have to be sauerkraut…perhaps some pickles or, well, anything you choose!
I can’t wait to make a big batch of sauerkraut once this arrives! You may wonder what I’ll do with the half-gallon Fermented Vegetable Masters that I have. Never fear, I’m sure I can find a couple of recipes on the Fermented Vegetable Recipe page. Here are just a few of my favorite recipes:
Hmmm…I may need some more Fermented Vegetable Masters.