Wednesday, June 1, 2011
I started the above sauerkraut a week ago, so it should be ready to try in another week. It's made of 2375g white cabbage; 90g peeled, julienned ginger; 270g chiffonaded green onions; 208g rehydrated dulse and wakame and 28g salt. I worried that it wasn't making enough noise (with my fancy sauerkraut crock, it usually makes pretty frequent 'blub' sounds as gasses rise through the water seal), so I peeked yesterday and found that it's already smelling nice and sour. I just hope the seaweed doesn't make it too peculiar.