Chez moi, at Audities’ House of Cards, when I’m not taking photos, or designing greeting cards, I tend to dabble in experiments with fermented foods.
To date, I’ve mastered kombucha quite well, and drink it regularly. I’ve also successfully fermented beets, made beet kvass, and most recently, produced some delicious white cabbage sauerkraut. So now, I am on to a new venture: red cabbage sauerkraut.
For your enjoyment, I’ve documented the process from two days ago.
I added about four healthy teaspoons of coarse gray sea salt to about two and a half pounds of coarsely shredded red cabbage, and blended it together with my hands. The salt made the cabbage glisten with moisture almost immediately.
