Following the success of the
first batch of kraut I made, I decided to follow up and make another batch. This time with red cabbage, onion, and caraway seeds.
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| A successful experiment |
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| Materials for this batch |
The red cabbage was 4.7 pounds, so my approximations from the other batch for salt were close enough. The red onion probably added the other required weight to make up 5 pounds total.
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| Brain surgery! |
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| Perfection |
We tried using a food processor I found in one of the cabinets, but it wasn't big enough to chop the cabbage. It did work for the onion though.
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| No tears, only dreams now |
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| Shred it up |
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| Salt; the second most important ingredient |
As I noticed from the first batch, I had a lot of vacant space in my 4 jars. So this time only 3 were needed after lots of compression.
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| Close up shot |
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| Sitting on the shelf |
I'm curious to see how this batch will taste relative to the first batch. A week time will tell.
Tasting Notes:
After tasting this one, I was not as happy with it as the first batch I did. The caraway seed was too strong. At least I know the green sauerkraut is still delicious.
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