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Message: <blockquote data-quote="shelley262" data-source="post: 2506694" data-attributes="member: 455169"><a href="https://www.runningtothekitchen.com/red-cabbage-sauerkraut/" target="_blank">https://www.runningtothekitchen.com/red-cabbage-sauerkraut/</a>Try this one it’s quite visual to follow. It’s basically red cabbage,salt and filtered or distilled water. I use mason jars with a glass weight but you can use other jars such as kilner.i bought a pack with the seals that burp to allow gas to escape in early days and glass weights for mason jars but not sure it is necessary.important bits are to make sure cabbage is prepared well and really mixed with the salt plus you can use a whole cabbage leaf to push the fermenting cabbage under the salted water and to keep it submerged instead of glass weight.if you don’t you can develop a yeast mould on top. Did some a couple of months ago and last jar still in fridge and still tasting great no mould.i love the lack of vinegar taste and it also stays quite crunchy too,Edit I didn’t add any peppercorns just cabbage,salt and distilled water I’ve since done some with beetroot,turmeric and red cabbage same principle but grate the raw beetroot and turmeric root.</blockquote>

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