/ck/ - Food & Cooking

What are you guys currently curing, fermenting, brining and whatnot?

I just started a small batch of some very basic sauerkraut. Just tasted it and it's coming along nicely, but has a couple more weeks to go to be ready.

>chop cabbage and put into a large bowl
>sprinkle with a little bit of salt and massage, sprinkle more salt in and massage
>cover and wait 20-30 minutes
>sprinkle more salt and massage, squish it down to release as much liquid as possible and add the rest of your salt and mix it all up
>wait another half hour until it wilts like a motherfucker. then massage a bit more and then stuff it into a jar, preferribly with some kind of weight
>burp/check on the jar every couple of days, making sure that the cabbage is below the water level. if there isn't enough water, add some more salty water.

Shit's not hard, guys. You can also add spices and seeds to add a little more flavor to the kraut, but I wanted something really basic this time.

Also I used to work for a pickling company, so ask me anything.