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.
1 comment:
I hope I get to try some. I will give you some of my yummy pickled mango in exchange - probably not a good deal for you!!
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