Turns out my favorite food to ferment is cabbage. This morning I put together a batch of sauerkraut, and I think I’ve put together a decent flavor profile for it.
This is my 31st batch of fermented stuff.
Chopped green cabbage, garlic, mustard seeds and dill seeds.
I salted the cabbage and garlic cloves, covered it with a weighted-down plate and let it sit for 15 minutes. Then I massaged it for 10 and added the seeds.
After I packed it in the jar, I topped it with onion slices, 2 pickle pebbles, and the brine from batch #30. That was a tasty batch, so I wanted to pass the flavor on to #31.
I use a standard airlock. The jar’s lid has a silicone grommet, which I prefer to the black rubber one I had previously.
I keep notes for each batch, so I know what works and what doesn’t.