Sauerkraut

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?

IMG_3435

IMG_3436

IMG_3437

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s