How to make sauerkraut

[NotAnotherMojito]

Good morning! Please can you share your recipes and experiences - ratios of cut up veg to salt, what can go wrong, what bits you can add other than cabbage (looks like carrot in shops)? Are Kilner jars ok to decant into?

Thank you.

It’s so easy! Just core and slice a cabbage into desired thickness. Put in a large bowl and massage 2 tablespoons of coarse sea salt into it. Leave it until some water has leeched out of the cabbage. Then pack into a Kilner jar and leave in a dark cupboard for 3-4 weeks.

Don’t put the lid on tight or it will explode. I use a fermenting weight to keep the cabbage below the liquid.

You can add anything you like really - juniper berries, sliced carrot, I like to do a version with apple stick (peeled) and celeriac that’s been finely sliced. Just add whatever you like at the salting stage.

Here is a very detailed recipe (u can change it to English), I have never made it but remember my grandmother making it.
Rock or natural salt (with no additives is best).

https://aniagotuje.pl/przepis/kapusta-kiszona

Thanks for the link @YogaLite that looks very helpful. I've been meaning to make sauerkraut for ages and never got round to it.

I just need to eat the last gherkin out of the giant Lidl jar and wash the jar and I'm good to go.