Just started two gallons of kale kraut. Cut up kale and put it in a clean 5 gallon fermenting bucket, weighted with two plates and a bottle of water, with one cup of pickling salt (comes to a tablespoon per quart) and put the lid on the bucket with an airlock.
How long do I leave it in there till I can eat it or put in the fridge? Can I pack more fresh kale in tomorrow, with more salt, or is it bad to have at different degrees of fermenting?
Also, I have lots more kale, winterbor and redbor, they are like 4-5 foot stems. What else can I do with all this kale? Can I blanch it or steam it then refrigerate in baggies?