I don’t have a photo yet, but I will post one when I bring the jar up from the stairwell in 3 weeks.
Photo or not, I wanted to capture the build specifics (least I forget):
- 3 liter glass jar (130 pesos)
- 3 small/medium cabbage (about 3 kilos raw weight, about 2.5 kilos trimmed)
- 3 medium carrots, shredded fine
- 1 small red onion, sliced fine
- 1 large yellow chili, sliced fine
- 3 heaping tablespoons of coarse sea salt
Removed all the bad leaves from the cabbage, then coarsely shopped it all before placing it in a bucket to munge with the salt to produce a natural brine. Added the rest of the vegetables and continued to mash and work it all together by hand.
Removed the final assembled kraut in its natural liquid brine to the clean 3 liter glass jar. Pressed it all down firmly, then topped off with a salty glass of 10 ounces (300 ml) water to submerge everything. Covered the inside jar neck with one large clean cabbage leaf to firmly hold all the product under the brine solution, then capped the jar with the lid before putting the container to ferment in cool, dark stairwell.
- Air temp today – 80 F
- Stairwell temp – 72 F
- Air temp tomorrow – 80 F
- Stairwell temp tomorrow – 72 F
- Air temp, the rest of the week – 70s F
- Stairwell temp, the rest of the week- should remain close to that 70 F sweet spot
PS – This is my first run at sauerkraut for the year (and only my second attempt total). With no heating or air-conditioning in this part of Mexico, one has to wait for those cool days which will support an even Lactobacillus fermentation.
According to Wiki and other information sites, the best quality sauerkraut is produced at a temperature range of 65-72° Fahrenheit (18–22° Celsius) with no more than a 5° Fahrenheit (3° Celsius) swing in temperature.