The challenge: Following instructions and getting a plate that fits well inside my crockpot, as well as a good weight. 2) Research these undertakings before I begin. I've never made sauerkraut before or attempted to ferment cabbage whatsoever in the crockpot in my basement. I've always wanted to ferment wine or moonshine in my basement, but not particularly cabbage. But I digress. Please note: Dear Cabbage, there will be a re-match-Soon!
I shredded the cabbage to layer with salt, red onion, garlic, and jalapenos finishing with a layer of salt and cabbage. I only got four layers when Emeril counted out five, but I chalked it up to different pots or different styles.
Next, I placed cheese cloth over the top and inverted a bowl over top of the cabbage. I should have simply bought a reasonable plate at the dollar store, one that would fit. I weighed the bowl down, and I think I used filled canning jars, but with the bowl and the size, I'm not sure it was enough. Then again, the verdict will forever be out on that. I was supposed to use a 5# brick. I think next time, I'm using 5-1# water bottles or a full gallon jug of water. I have to thank ACE Hardware for their assistance in this matter. Their helpful clerk gave me that suggestion when I went looking for a real brick this time.
Once I got the jars on and covered the cabbage, I placed the crock in the basement and left it there for three days. After 3 days, I checked it, and hoped it was going right. I also hoped there was enough liquid. What else could I do? I do not recall how it smelled at this time. The cabbage was supposed to smell aromatic-but when does cabbage ever smell aromatic? And did Emeril mean Aromatic or Odor-ific? In addition, he posted no pictures of this part, so I had no idea how it was really supposed to look. I proceeded to trust in the process and left the cabbage for another two weeks. After re-reading the directions, I realized it said for a total of two weeks. Did they not have bold in this font for this important step.
When I checked it, the cabbage was surrounded with brown liquid it appeared and smelled rank at best. I quickly replaced the lid and left it for a second opinion...Poor James. He compared the smell to rotten meat and we decided I should chuck it. He did suggest before I chucked it that I check the internet for info. I wish I'd thought of that when I started. I never thought Emeril wouldn't tell me everything I needed to know to perform this task. Maybe I did spend too long in the military. We even called James' mom, Nancy to check if she had info. She'd never made sauerkraut before.
After checking the internet, it said pink or green or white tones were okay, but never red or brown. I decided to toss it in the morning, since it was already dark when I discovered this info.
First thing in the morning, after getting dressed, I bravely carried the crock out in my backyard, to my latest compost section. I removed the lid and the bowl expecting my nose to be assaulted. Surprisingly, it wasn't. I inverted the crock, and removed the cheese cloth from the bowl. The cheese cloth was not coming back into my house. Then I looked at my creation, to find the white and green-toned sauerkraut laying over top of the brown layer that I expect was the scum referred to on the internet. It looked much like the sauerkraut Emeril had canned in his photos and possibly good enough to eat. I didn't know whether to laugh or scream, so I went out and bought another head of cabbage and some more jalapenos and red onion for the re-match.
I will post an update on the results of the re-match between myself and the sauerkraut. So, yes, I am making this recipe again, not because I might like it, (the jury is still out on that one) but because I refuse to be defeated by cabbage.
Wish me luck;-)
Second time around: I win! And it was gooood....See blog post 115b;-)
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