After only 8 days in very warm weather (Mid 30’s most days) my new batch of Sauerkraut is ready for eating.
This batch I used Green and Red cabbage, so as you can see from the photograph the finished product is very red.
It is very edible but I must admit I liked the first batch better using only green cabbage as it seemed a lot firmer with a crunchier texture. For me the firmer the cabbage the better so I think I’ll stick to using the standard common old garden Cabbage from now on. Give both a try as you may have a different pallet and have the opposite view. Whichever way you go you’ll end up with a delicious and very healthy side dish.
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Looks delicious!
Success!
This looks just like my latest batch, but I didn’t use red cabbage….I used green cabbage with beets and a few other goodies. Fermentation is fun, don’t you think?
Yes fermentation is great. I can’t believe how easy it is to do, using just a small amount of salt, pressure and time.
That’s interesting about the beets. How much, what type of beet and how successful was it?
Thanks for the feedback.
Paul
I probably used 4:1 cabbage:beets. It was very successful. Lots of garlic too, whole cloves.
Thanks for the cabbage to beet recipe. I’ll give it a try. Do you find the garlic improves the taste?
I’m Italian…………..garlic makes EVERYTHING better!
Wonderful. Garlic it is then.
Well “A Table in The Sun” I hope it doesn’t matter how many cloves of garlic you put into the sauerkraut because I’ve put quite a few in my next batch. Hoping for the best.
Who knows, perhaps I’ve got a touch of Italian in my blood also.
Paul
I always say, “You can’t have too much garlic.”
Smells good, so I’m sure it’ll taste good. Thanks for the tip.