Stopped by the farmer's market today and picked up a bunch of stuff, including some cabbage to make kraut. I've got a little over 5 lbs of it going now in a 3-gallon plastic bucket I got from Tillamook creamery a few years ago for a dollar.
![Smiley :)](http://www.homebrewersassociation.org/forum/Smileys/default/smiley.gif)
5 lbs is not that much in a bucket that size. The recipe I used has onions, bay leaves, peppercorns, cumin seed, dill seed, and cloves. I hope the recipe turns out ok . . .
I've got another cabbage to do some smaller batches and test out some other spices, including a faster one that has szechuan peppercorns, soy sauce, sesame oil, and mirin. Should be good. I might do some kimchi too.
I'll also be fermenting some cucumbers, and doing some fridge pickles. My wife likes beets and picked up a lot of them, so I'll probably pickle the ones she doesn't roast.
Here's the kraut . . . the liquid level is still rising, not quite where it needs to be yet. The pics don't really show much, but here they are anyway.
![](http://lh3.ggpht.com/_j-Iuc3I_JMk/TLFgCJsxuWI/AAAAAAAAAEU/Zz0jkinMUS8/IMG00146-20101009-2336.jpg)
![](http://lh5.ggpht.com/_j-Iuc3I_JMk/TLFgCNOjhxI/AAAAAAAAAEY/O2xE3kA6tAs/IMG00147-20101009-2337.jpg)