My oldest son and I have been trying out a few recipes on fermenting produce. I cut up some cabbage in a large bowl and added some sea salt. I placed a towel over it and checked it daily for the liquid to form. Once I got enough brine I put the cabbage in a jar and covered it with the brine. I put a lid on it but it not tighten it at all. I eat a little of it every day. It is like taking a probiotic every day. We also placed several garlic cloves in a jar and added honey. Every day we would turn the jar upside down a couple times to make sure that the garlic was covered. The honey is starting to get pretty runny as it is supposed to do. I think I will try it in a week or so to see how it tastes. I am planning on fermenting some cauliflower soon
I've been thinking about making sauerkraut. My Dad used to make it in a 25 gallon crock. He kept the crock in my brother's closet as he said that was the place with the most even temperature in the house. It sure smelled up the house but it wasn't much worse than my brother's shoes and socks.
Lori, it can be and I do! My problem is that after the initial process when it needs to be refrigerated, I run out of fridge space! LOL.. Currently have about 5 half gallon jars in fridge and another few on the counter. I eat some each day. Love it