I went with a 2 gallon crock over a 5 gallon bucket for my first big sauerkraut batch

Everyone on here seems to push for the bigger vessel to make more at once. I had the choice last fall and picked the smaller crock. It took me three full weekends to process 15 heads of cabbage, but I did it in stages. The smaller batches let me catch a bad ferment early on the second round, where a huge single batch would have ruined everything. I lost maybe 4 pounds total, not the whole project. Has anyone else found that starting smaller, even for a big harvest, actually saved them more in the long run?

2 comments

2 Comments

knight.drew27d ago

Smart move dodging that five gallon disaster.

ericp6727d ago

Oh man, that's so true. I mean, people always talk about the mess or the weight, but what about the water just going stale? Unless you're running a whole office, drinking from a giant container for weeks means the last half always tastes a little off. It's a commitment you just don't need.