Put my first sauerkraut on yesterday.

[Eoin]

I chopped two heads of white cabbage finely into a mixing bowl, in that bowl I massaged in about three tablespoons of malden salt and worked it until liquid was coming out of the cabbage. Then I let it stand for a while. I then packed it into mason jars and put a cabbage leaf on top, pressed it down, covered it with clingfilm as an airlock, it's not sealed, just laid on, and then put a jam jar filled with water on top and let it stand.

I will report back with results, it's pretty easy.

[LordEoin]

now comes the long long wait.
I made it a few times, but gave up because it's so much cheaper and more consistent from a shop.
It is really good for you though, and the juice has a few uses

[Eoin]

now comes the long long wait.
I made it a few times, but gave up because it's so much cheaper and more consistent from a shop.
It is really good for you though, and the juice has a few uses

how long did you leave it in general?
What is the problem with consistency?
Do you hold back a bit of liquor to pitch as a starter each time from batch to batch?

[LordEoin]

the lacto ferment takes about 2 months.Taste it after a month and see.
I never kept the juice as a starter.

[Eoin]

the lacto ferment takes about 2 months.Taste it after a month and see.
I never kept the juice as a starter.

I was just thinking of keeping the juice for consistency sake, seeing as you reckon it's an issue.

[LordEoin]

the cabbage and seasons will be the the sources of inconsitency

[Eoin]

the cabbage and seasons will be the the sources of inconsitency

OK nice one, thanks for that.