Just started my second batch of Sauerkraut (12th January 2013).
This time I have used a combination of green and red cabbage.
Slice cabbage into thin cuts and then cut across roughly
Place a large handful of cabbage, alternating between green and red, in the bucket
Sprinkle small amount of salt over each handful
Continue this process until all the cabbage is in the bucket (See photograph)
If you have some sauerkraut liquid from a previous batch, pour this over the cabbage as this starts the fermentation off much quicker. No big deal though as the fermentation begins on its own no matter what
Place plate over the cabbage and then a large container of water on top as a weight (See photograph)
Drape a tea towel over the top to stop any bugs getting into the bucket
Leave on bench top at room temperature for approximately 3 weeks. May take longer if the ambient temperature is low
This is such a simple way to preserve and enhance the nutritional benefits of green leafed vegetables. A centuries old tried and tested process.
I’ll keep you informed as to the progress of this new batch.
I am still eating and thoroughly enjoying my first batch.
Why not give it a go.