The video shows how I made my first successful batch of sauerkraut. It was really easy! And the results delicious. And it shows what was the first meal I made with the sauerkraut.
I’ve never eaten sauerkraut before so I wasn’t sure what to do with it, so I made a salad with it, and had it with a lamb chop and some boiled new potatoes, yum, yum, it was very tasty.
What did I learn from the process?
I think where I have gone wrong before is in using too much salt, I think maybe that can inhibit the fermentation process. And maybe in the past I have used the wrong type of salt. Everyone seems to recommend sea salt and warn you off table salt so I used the “Celtic” sea salt I got in the perfect pickler package. I don’t know what the difference is.
The quantity that worked for me was 1 tablespoon of salt to 1 kilo of cabbage. I had under half a kilo of cabbage so so I used half a tablespoon of salt, so I actually used slightly more than suggested but I didn’t go over as much as I have before.
But really the process is such a simple one:
vegetable + salty water = healthy food
I’m looking forward to my next experimentation.