My dad got me the book Wild Fermentation for Christmas, and ever since I've been wanting to try one of the recipes. Sauerkraut is pretty basic, and green cabbages were on sale for $.19/lb, so I bought three of those and one red cabbage. Yesterday, I finally got a chance to shred them up and pack them into the crock. It turns out that four cabbages is exactly right to fill it.
All of this liquid is cabbage juice; I didn't have to add any brine to it.
A closer look at the shredded cabbage.
It was already starting to taste a little bit sour when I took it out today to check on it and wash the weight. We should be able to start eating it within a couple of days, and the flavor should change and mature as it continues to ferment.
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