Sauerkraut is deliciously healthy and oh so easy to make using lacto-fermentation. You simply slice your cabbage, salt it and if you like, add whey to kick start the process. This was my second attempt at making sauerkraut (I just didn’t feel confident about my first lot so threw it out), this time I followed the method Sarah Wilson details on her blog and had great success. Just look at that colour!

Do you ferment any vegetables? What techniques and vessels have you had the most success with?





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