The Sauerkraut is finally finished after 3 weeks of fermentation and it tastes absolutely wonderful.
I can’t believe how easy it was to do. I just shredded the cabbage and sprinkled a pinch of sea salt onto each handful that I placed into a large food grade plastic tub. When the tub was full I placed a small plate on the top with a large container of water on the top of that for weight, covered the whole lot with a tea towel to stop any fly’s getting in, sat it on the kitchen work bench and then just waited 3 weeks.
Couldn’t be any simpler.
Why not give it a try.
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