I figured out I could just use a 5 gal food grade bucket. That promptly ended my search for a huge crock.
So, I used a bunch of heads from the fall cabbage for this last batch, #4 to fill near 5 gallons. I chopped 2 or 3 lb at a time and added the minimum salt. On top, I had cabbage leaves and a gallon ziplock filled with brine over the leaves. It came out really nice. I guess it is at least 6 weeks in....who writes these things down...times, dates, bah!
I know it was really cold when I started it and I put heat mat under it with the probe taped to the side 1/2 way up and set for 70F. Then a week later it was almost hot outside. The warmest we set the heat to is 68F. So it was probably running quite a bit warmer on the bottom to get 70F on the probe. It was on the heat at 70 for a week or so, then I dropped it to 68 for another week. After probably two weeks with supplemental heat I unplugged the heat mat but left the probe taped on the outside of the bucket. The reading generally fluctuates from 68 down to 64. I added some more brine at that time to make sure it was covered well, and put the towel back over it.
Tonight we needed some sauerkraut for reubens (my batch #3 ran out) so I removed the brine bag, and the leaves, and a single spot of mold on top and dug in...wow it is really good. More sour than batch 3 and less salty.
I removed about a gallon+ and filled 3 qt jars for the fridge and the rest into a tupperware for first use. I pitched the leaves and rinsed the brine bag and it seems like it is enough weight with just the bag to keep the liquid up. I might move the bucket downstairs where it is 55F - it seems good to go.
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