The wife and I used up 14 heads of cabbage the other night making kraut. Two crocks are busting at the seems. We almost ran out of last years.

dang that's a lot , how big of crock's

Make mine in the fall with the late cabbage. Use an old family mandolin to slice it on. Blade is made out of an old leaf spring. Usually make two five gallon buckets. Age 60 days. My favorite part is bagging it up and tasting the center crunchy salty part before I blend it with the outer more "sour" cabbage. Only got two bags left myself. Saving them for just the right meal. Now come to think about it I do have a nice pork roast in the freezer.

I'm 2-3 months out yet. I usually don't start a batch until mid-fall. I still have a couple or three pints in the pantry.

We dont feemint ours its more of a pickled cabbage ,or slaw .

I think it will be about 20 quarts when it's all said and done.

There's nothing like homemade kraut. We've been making ours for the past 30 years. We like Stonehead cabbage for kraut and use an old antique shredder.

Once we ran out of kraut, bought some at the local market. That made us realize that we will never run out again.

Not quite ready yet but starting to gear up for it. Just started making my own a few years ago and really enjoy doing so. And yes, you can tell the difference between the store bought stuff from the home made!

I inherited a 15 gallon crock from my paternal grandfather. Around how many heads of cabbage will a 15 gallon crock hold?

Keith

One of the two foods I hate.The other being cottage cheese.

Put up 24 quarts

Probably more than you are going to want. I would say 30 heads easy if not more.

We do 200 lbs. each year , last year 250 , 2 food grade 55 gal drums .
Time it to have fresh for New Years , sell out every year usually .

Don't use a leaf spring to cut ours .

That's awesome!

I haven't grown cabbage yet but I do have at least a gallon constantly available from store-bought cabbage that I ferment. I've found 3 weeks seemed to get the best prebiotic-looking activity. How long do you ferment?

I start tasting after about a month. I'll go until it's the sourness I want. Usually anywhere from 4-6 weeks.

That's pretty cool. Can you post make and model? Right now, I use a slicer. I like a course cut.

We got it here , they are in Buffalo and have a nice variety of stuff .
their spice mixes blow con agra's out of the water for less than half the price too .

the sausage maker

Nevah made it....