>>21307078The only thing you have to remember is.
Ratio of salt to water is - for every litre of water(1000mils) you put 3,5/4% salt. So if you put 1 litre of water you need 35 grams of salt.
Before you start fermenting you have to sanitize the vessels (if you are using glass - you boil them) if you are using wooden or special plastic barrels( that dont leach) you have to clean them with bleach and than rinse em properly 5-6 times with water.
We make them when the temp outside goes bellow 50F. If it's hotter than that it will spoil. We wait for a month and they are ready to eat.
I personally buy 100 pounds of cabbage 50 pounds of carrots and 50 pounds of cauliflower and 30 pounds of small cucumbers. Cabbage goes whole (with cross cuts at the bottom so the salt penetrates) in a separate container. Everything else (carrots cauly, celery, cucumbers) goes in a different barrel. Sometimes we use glass but they are so heavy and tricky to maneuver and carry. Sometimes I put mustard seeds parsley in the communal one, the cabbage always stays plain with only salt.
