Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try [email protected] or [email protected]
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Not German (except by ancestry), but my advice is that you might want weights or airlock lids for the jars.
(Not sure what the pros/cons are of the two different styles of keeping the cabbage submerged.)
Otherwise, a Ziploc bag full of water can do the same task in a cheaper/jankier way.
Once it's finished becoming sauerkraut, you store it by putting a regular airtight lid on it and putting it in the fridge. I suppose it could also be canned to make it shelf-stable long-term, but you're going to want to look up reputable advice for that.
As far as what to add beyond salt and cabbage, since you have a bunch of jars I suggest experimenting with a bunch of different things.
You want both weights and airlock lids as they serve different purposes. Weights keep everything submerged below the brine, and airlocks allow produced CO2 to escape without allowing oxygen in. Lacto fermentation is an anaerobic process and oxygen is the enemy.
Don’t use an airtight lid unless you’re sure it’s done fermenting or else you can make little glass bombs in your fridge.