Using a caipirinha pestle to pound the cabbage is such a smart move. Bartender skills meet sauerkraut. With caraway, bay and juniper in there, you're set for a deeply aromatic ferment. I’ve had fewer blowouts when I tuck a leaf on top with a small weight, but your half-jar plan will nail it too. How long do you usually let it go before the first crunchy taste test?
Your message really made me smile.... Bartending skills meet sauerkraut. LOL
Yes, I saw it and thought that would be a great way to press the cabbage to keep it nice and juicy.
I'm going to try it for the first time after 5 days but won't use it for a proper meal until 14 days and then again after 5 weeks... because I want to give it a try.
!PIZZA
!HUG
From mojitos to microbes, I’m here for it. Your timeline sounds spot on, quick crunch at day 5, full flavor by day 14, and deep magic by week 5. Half-filled jars and a quick daily burp in week one should keep geysers away. Caraway and juniper really pop around week two, so that 14-day meal should sing.