Sauerkraut

[watervole]

 Tasted the first batch of sauerkraut today. I'd left it for nine days to ferment.

 

Delicious! Much better than I expected.  Tangy and tasty and not as salty as I'd thought it would be.

 

I think we'll put the rest of this batch into jars and then get another cabbage on the go.

 

This is only a three litre fermenting pot, so one large cabbage is all that will go into it.  I might have got a 5L pot, but most of the online stores had sold out of all sizes, so I grabbed what I could get before that ran out too.

Comments

[ex_peasant441]

Are you adding the watery bit from live yoghurt (sorry, I've forgotten the proper word)? That allows you to reduce the quantity of salt. What is your basic recipe? I started out with the one in Michael Mosley's book, but have been slowly adapting it with each batch because I find all the seeds he adds smothers the other flavours.

[igenlode]

You'd normally expect to rinse it before using it, as you would when salting aubergines to draw out the juices. But it shouldn't be all that salty anyway.