Sauerkraut Batch #1 - with carrot, fennel and kohlrabi

Well, the moment you've all been waiting for is here - here is my first post on a batch of kraut. For this one we are using:

Ingredients:

1 white cabbage
1 red cabbage
1 bulb of fennel
1 carrot
2 heads of kohlrabi
1 biggish clove of garlic
3.5 tablespoons of sea salt (all the veg came to just over 3.5 kg)





Method:

Ingredients 'pre-crushing'

Shred cabbage and fennel, peel and grate kohlrabi and carrot. Chop garlic very finely to make sure it spreads evenly throughout the mixture (believe me, a little garlic goes a long way in sauerkraut!). In this one I also took the fennel herbs and chopped them finely and mixed them with the garlic.

Ingredients 'post-crushing'

Follow the steps outlined in the basic sauerkraut recipe to prepare and store the mixture. Note how much brine is left at the bottom of the bowl (this is from just one half of the mixture) after crushing the ingredients for a few minutes.

Finally I am left with a lovely looking jar of sauerkraut:

When storing remember to place in a tray or similar container, as the jars may leak a bit from the pressure.





Update!

Well, this batch was a good one, here is a picture for your delectation!

As I hope you can see, the batch has gone a nice shade of bright pink, a good sign that it has fermented well. Also note the lack of any molds or discolouration - this is after two weeks fermentation.