Making Sauerkraut

31 May

Made sauerkraut. One head of cabbage and some salt, massaged to break down the cell walls, then fermented in a ceramic pot (with water seal) for two weeks, making a tangy, tart, still slightly crunchy sauerkraut. Success! Next time I may try fermenting it longer and shredding it more finely.

IMG_20150519_202028025 IMG_20150519_222336205_HDR IMG_20150531_110413948 IMG_20150531_111422441

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