First try with Easy Fermenter lids

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Evilgrin

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36.8oz of Dole slaw mix. Mostly green cabbage with a little carrot and red cabbage.
21grams of Korean sun dried sea salt for weeping (2% by weight)
2 grams for a little kick start brine using one of my best kraut juices and bottled water
Tiny bit of sugar for the kick start. Less than a 1/2 tsp.
1 TBS Korean grown pepper flakes. This one is hot and stupid expensive for Korean pepper powder.
2 Qt Mason sterilized
Easier Fermenter lid
Kraut packer or sterilized glass bottle. I got a kraut packer.

Weep slaw mix in the salt for a couple hours. Stirring every 30min.
After 2hrs add pepper flakes and mix it in really good
Pack it down tight in the Mason a few ounces at time until all the slaw mix is in the jar.
Put on the lid and vacuum out the air.
Basically forget about it for 10days at room temp. Then into the fridge when its sour for a month or more. It usually pretty good within a month but i love long cool fermented cabbage best. It stays really crunchy a long time.

3 bags of the slaw mix should leave enough head space after weeping it. Hoping to have about an inch of space left.
 
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