Apologies for the absence and intermittent posting. Here are some pictures from a recent run of sauerkraut:
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| Raw cabbage - juicing up |
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| The good stuff |
Shredded cabbage, beets, and carrots in this batch, maybe a turnip as well. Trying to keep it simple, but there are so many good vegetables to use out there!
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| Same batch in a Mason jar being tamped down |
As you can see from the photo I got myself a tamping tool. The
one I got is actually meant for tamping down the middle of a delicate little pastry tart, but I think my employment of it is better. This is good not only when you're packing a jar but also when you have your initial pile of freshly shredded cabbage. Give it a full salting in a bowl and then set to work with the tamper. It's easier than just punching your knuckles down into the cabbage and it will get more juice coming out faster.
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| Finished product from an earlier batch - spicy ginger-carrot kraut |
This ginger-carrot was really good. Crunchy, spicy, sweet, and sour at once. It makes me want to get back to making simple, small batches.
