The sauerkraut is ready!
This is definitely superior in taste to supermarket sauerkraut. It's also better quality, since mass-produced sauerkraut is pasteurised and contains little to no probiotic bacteria. This home-made kraut reminds me of some I got from the Lotus Heart stall at a Farmer's Market. Worth the effort.
I wish I'd planted more cabbages this year. The Programmer does the planting and purposely bought less cabbage seedlings. I do recall saying something about how much cabbage we had last year. It might have been 'ew, why so much cabbage?'.
I've been mixing this kraut into salads to add some zing, and the plan for tonight's dinner is to use it to jazz up some vege sausages. I'm not generally a fan of tofu, but found some faux-sausies in the fridge, unused from Mamasana's party last weekend.
I think this basic fermentation procedure might work with other veges too. Has anyone tried that?