Right now there are 2 jars of crappy wine in my attic stairwell, which I've left there in the hope of turning them into vinegar. The last time I checked there was nothing happening. I've read it can take up to 6 months, so keep your fingers crossed. And if it does nothing, I'll just chuck it since the ingredients cost me nothing.
This is the time of year to ferment cabbage and cucumbers. The harvest is coming in and the temps are perfect for those little beneficial bacteria to burp and binge.
non-reactive bowl or pot you can live without for a few weeks
Plastic zipper bag, gallon size
Core the cabbage heads. Slice the heads into sizes that will fit into the food processor feed.
The next thing you want to do is keep the cabbage submerged. There are 2 ways you can go about this. The thing I'm trying this year is a plastic baggie filled with brine (why brine? If the bag leaks you won't dilute the brine in the kraut). It also serves to seal the top of the container, helping reduce mold and scum growth. In past years I've used a plate and a glass jar filled with water to hold it down. That's the method I'll use for the pickles I'm going to make.
All you have to do now is put the kraut in a room that's 65-75 degrees and wait. Check on our kraut every day. Use a slotted spoon to skim off any scum that forms on the surface. Dunk the spoon into a jar of clean water to get it off the spoon. You'll probaby want to keep it somewhere out of the way because it will smell like... well, it's going to smell like fermenting cabbage.
Here's a pic of a sauerkraut batch from 2007. Notice that the cabbage is completely submerged.
When the murky concoction stops bubbling you'll now be the proud owner of sauerkraut.
I'll check back with you when my sauerkraut is ready to be canned.
**This is the WRONG WAY to remove the shredding blade from a food processor.**
Learn from my dumbassery. Digital sacrifice is not necessary for a respectable sauerkraut.