|I managed to make two jars of this, each on holds 1 litre|
I'm definitely into this sauerkraut and kimchi vibe, it's so simple to make, really tasty and very good for you and your gut. The first batch of red cabbage that I made is now coming into its own. It's taken a month, but it's good. You've got to be patient with these krauts, especially as the weather is cooler. I've got a hot pepper sauce fermenting away and I'm leaving that out for a good month before I give it a blitz and refrigerate. The ones I just made should be good by Christmas. Now go make some kraut!
|I used a beetroot end as a plug on top, i thought it would add just a little deep red colour,|
but it's really going for it!
|Bulk version of my last kraut, about 2 litres worth|