Sauerkraut: Beginnings22 October, 2019
I started my first batch of sauerkraut on Sunday - something I’ve been meaning to do for a few months.
1 red cabbage, 1/2 apple, 1 carrot, cut finely, sprinkled with salt, massaged and pressed down into a 3L jar. I had to add a little brine after 24 hours to ensure the vegetables were completely covered. I also added a glass jar with water to act as a weight.
It’s already bubbling and smelling delicious. Fermentation is like hospitality management for microbes.