I decided to do it in a clear crock because:1. Curiosity. What happens to the cabbage as it becomes sauerkraut? I don't have any idea! This way I can watch it kraut up (or kraut down?).
2. I couldn't wait to get more cabbage, so this is Experimental Batch One. Which means I needed a smaller container.
This is the thing, fully brined, with added caraway seeds. I have some faint memory of eating homemade sauerkraut (did my Grandma make it?) with caraway seeds in it.
The word about kraut is that you salt the cabbage and it leaks out all its water, making brine. They also say that late season cabbage works better. But of course, not the why of it. I'm guessing, since my early cabbage did not leak a whole bunch of water, that maybe the late season cabbages have more water.
I'll try this a couple more times with different cabbages at different times throughout the summer and see what changes.
So since, the cabbage couldn't take care of itself, I made some more brine (salted water, boiled) and once it cooled down, added it to the cabbage until it was completely submerged. I then topped it with a leaf and a saucer and weighted the whole thing down with a bag of water. Then made a lid with a heavy salad plate.
Jeanne seems to know about kraut, maybe she'll tell us why the cabbage didn't leak.
No comments:
Post a Comment