4 heads make a half 5 gallon bucket, 8 heads do a full bucket
use a mandolin to slice THIN conformed slices so they ferment the same time span
use a food grade bucket or large bin
1----add a 1" layer to bucket and sprinkle with 1.5 TBSP of canning salt
repeat
repeat
repeat
til its all in the bucket
2---let it sit for 20 minutes...the salt will start the fermentation fast and make juice
3----keep mashing it down with your fist HARD until you have enough juice to have it all under water at least 1"
4---put a plate or something flat that's strong over it and a jug of water on top of the plate to keep it submerged
5---1-2x daily walk by and push it down til bubble stop bursting up, youll hear them. push down til they stop.
DO...NOT...EVER...DISTURB IT OR TURN IT OR MIX IT, DONT TOUCH IT or you stop all fermentation!!when it stops giving you bubbles, its done, NOT UNTIL the bubbles stop! when you stop getting bubbles, cann it
KEEP BUCKET IN A WARM PLACE or it will slow down fermentation. you want a place with at least 65 degrees consistent, preferably around 70.
after you eat this, you'll get sick smelling the crud sold in stores
