Hit 100 jars of sauerkraut in my basement and my wife thinks I've lost it

I've been keeping a tally on the dry erase board in my workshop for the last 18 months. Every time I finish a batch of kraut, I mark it down. I hit 100 jars last Tuesday and honestly I didn't even notice until I counted backwards. That's like 50 pounds of cabbage total, give or take. The weird part is I still haven't figured out the perfect salt ratio for my liking - every batch comes out a little different. Has anyone else kept count of their ferments by accident, or am I the only one with a cabbage problem?

2 comments

2 Comments

the_daniel1mo ago

Ha! 100 jars is wild, my wife would probably stage an intervention if I had that much cabbage fermenting anywhere near our laundry room. I don't keep count but I've definitely lost track of how many times I've had to explain that no, the bubbling crock isn't going to explode. At least you can say you're dedicated to gut health, even if your basement smells like a pickle factory.

oliver_anderson1mo ago

The thing with fermented cabbage is, it doesn't really smell like a pickle factory, more like a sweaty gym sock mixed with sauerkraut if you let it go too long, your mileage may vary though. @the_daniel I had a batch go rogue once, it was bubbling so hard I convinced myself the lid was about to shoot off and hit the ceiling. My wife still brings up the time I had to clean brine off the walls, that was a fun weekend. You gotta respect the lady for putting up with that hobby, even if she's not a fan of the basement air.