Seal the Crock for Fermentation
At 12:00 in
How to Make Probiotic Pickled Cabbage at Home only 2 ingredients!
What happens here
Once the cabbage is mashed and submerged in its own brine, place a few of the larger, intact cabbage leaves you saved earlier on top of the shredded cabbage. These leaves act as a barrier to keep smaller pieces of cabbage from floating up. Next, carefully place the ceramic fermentation weights on top of the cabbage leaves. Press down firmly to ensure the weights are fully submerged under the brine. Clean any stray cabbage bits from the rim of the crock. Finally, pour water into the water seal channel around the rim of the crock and place the water-seal lid firmly in place. This creates an anaerobic environment essential for proper fermentation.
Goal: Create an airtight, anaerobic environment for cabbage fermentation.
Tools and materials
- Cabbage Leaves Homegrown — To cover the shredded cabbage before adding weights
- Fermentation Crock Ohio Stoneware — The container for the entire fermentation process
- Fermentation Weights Ohio Stoneware — Holding the cabbage submerged
- Red Solo Cup Solo — Adding water to the water seal channel
- Water Seal Lid Ohio Stoneware — Sealing the crock and creating an anaerobic environment
- Water Tap water — Filling the water seal channel