There is a bit of scum and it tastes a lot of onion. I should have tried making it without the onion.

I am going to leave it a bit longer before I put it in the jars. When it goes into the jars this will stop the fermentation process.

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After hearing The Food Programme on Radio 4 a few weekends ago I thought that I would have a go at making some Sauerkraut.

As I normally do when I try and make something new I look at loads of different recipes or instructions and follow a combination of them in no particular order or without any reason.

For Sauerkarut I looked at the following:

Wild Fermentation

BBC food

and Great British Chefs

I also looked in two books we have Sloe Gin and Beeswax by J Newdick and S Allison’s Book of Preserving

The basic summary of all those recipes is:

Cabbage + Salt + Time – scum = Sauerkraut

Or in a bit more detail

• Chop or grate cabbage
• Add salt about 15g per 0.5kg of cabbage
• Pack into a tub/pot (clean)
• Put some sort of stopper (that fits inside the tub/pot so not really a stopper more a lid that  is too small for the tub/pot) or plate on top of the cabbage keep this pressed down with some sort of weight
• Leave for about 5 days the stopper/plate should be under water- brine is made from the water drawn from the cabbage
• Any scum get rid of it
• Leave for about 2-3 weeks taste to see when you like it
• Get rid of scum every 3-4 days
• After about 2-3 week it is ready to eat
• If you don’t want to eat a cabbage in a couple of days put it in some sterile jars

I have basically done the first few steps of the above- I added one onion maybe a mistake as the kitchen stinks of onions . Also in the mix was caraway seeds, dill and juniper berries. I am waiting for the first 5 days or so. 

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