Servings | Prep Time |
1litre | 45mins |
Passive Time |
4weeks |
|
|
Alternative options
This is a wild feremtnation method which often takes a little more time to ferment naturally, however you can assist this process further by inoculating the kraut batch with good bacteria from the very beginning by adding a vegetable starter culture to the mixture and massage that through with your hands along with the salt.
You may add other vegetables like grated carrots and other favourites such as caraway seeds or dill.
Trouble shooting
If for any reason the cabbage is not submerged under enough of its own juices, you may need to add a small amount of filtered water with more salt (15 gms of salt to 1 ltr).
Sauerkraut & how to introduce it