Sunday, 25 March 2012

red cabbage sauerkraut

My first attempt at making sauerkraut. One red cabbage, finely shredded. Add three tablespoons of salt. Scrunch it up in a large bowl, which helps to breakdown the cell walls releasing water. Cram into a large jar. Ensure that all the cabbage is under the brine (add mineral water if necessary). And wait...

Meanwhile two large granary loaves are proving in the sunny kitchen. A quiet Sunday. Nice.

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