I have been meaning to try making my own sauerkraut for years, so I finally bought some airlock lids for mason jars and some glass weights and made a couple of 1-quart batches. If these work out well, I might get a nice fermentation crock and try fermenting other things. Maybe kimchi.
Today’s batches: 800 grams cabbage, 18 grams salt, and 750 grams cabbage, 50 grams carrot, 18 grams salt, 5 grams caraway seeds. I’ll check in on them in a week or so and see how they’re looking.Continue reading Sauerkraut, take 1 (and 2)