Ridgerunner
Garden Master
- Joined
- Mar 20, 2009
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It needs to be a food grade plastic or stainless steel 55 gallon drum, some material the acid in saurkraut won't destroy. I could see sealing it up with an air lock, one of those bent tubes so gas can escape but air can't get in as long as you keep the water level right. When it stops bubbling it should be ready. You would need to keep it in a fairly cool place. That may not take care of all 60 cabbages but my wife made a cabbage/meatball casserole last night that was pretty darn good. You could freeze some and use for cooking. There are options.