permaculture

["John D'hondt" <dhondt@eircom.net>]

I would only consider burrying cabbage underground (preferably just put it 
on the shelf in the cellar) for fermentation if above ground temperatures 
rose above 40 C degrees. We now have a special sauerkraut pot that has a 
high rim so that you can make it air tight. Much like a water lock in a wine 
making barrel. But in the past we have made fermented cabbage in a bucket 
with a plastic bag filled with water on top. The water in the bag makes that 
the plastic bag is pressed against the empty sides of the bucket to keep it 
airtight.
John

> Has anyone ever buried cabbage in order to allow it to ferment? What kind 
> of container did you use?
>
> Krystal Kennedy
> 917 4508737
>
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