Sauerkraut and Smoked Meat

Exciting news!  I am making sauerkraut and smoked meatat school!  In a couple of weeks I will be making rubens for break at school.  I happened to mention to Chef about my love for rubens and he said I could try making my own sauerkraut and smoked meat! And I will be making sourdough rye bread to go with it.

Here is day one of the fermentation process of the cabbage. Simply shred 5 pounds of cabbage and sprinkle with 4 tablespoons of sea salt. Rub the salt into the cabbage until it starts to release juices. Then cover with plastic wrap and a weight. Store in an area approximately 50 degrees. I will be checking it in 2 weeks

And here is the brisket in the brine.  Mustard seeds, pickling spice, salt, garlics,bay leaves and curing salt. (also known as Prague Powder Number 1) all mixed with some water.  Pour over the brisket and let set.  Again I will be checking this in 2 weeks.  Hope it works!