Sauerkraut

[Svara]

I want to try making red cabbage sauerkraut. Does anyone have a foolproof recipe/method they follow? Will it work if the house is typically 13 to 16 degrees or will I have to wait until the weather warms up?

www.google.com/amp/s/www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124%3famp=1

I used this one last week and it's delicious, definitely recommend this one. It hink at that temp it will he fine, just might take slightly longer to ferment.

Or, I think at that temp it will be fine...

I’ve just made some this morning. Basically chop/shred in a big bowl. Douse liberally with salt. Beat the shit out of it with a rolling pin/rock/masher. Stick in mason jar, sprinkle liberally with salt again. Fold two cabbage leaves and stuck on top. Weigh it down (rock from beach through dishwasher), top up with water. Place jar on a tea towel and ignore for 5 days. Open and let the gas out. Then repeat every other day for up to 10 days then stick it the fridge where it’ll stop fermenting.

And - according to my late DM - it stinks. People usually had a barrel in the cellar for food and vitamins over the winter month.

Thanks all!
@Prokupatuscrakedatus
Do you mean it smells stronger while fermenting than sauerkraut you buy? I usually buy a jar from the farmer's market and it doesn't smell much. I regularly cook curry though, so not that bothered by smells.

25g of salt to a kg of shredded cabbage.
Mix thoroughly until liquid starts to come out of the cabbage.
Pack into a clean glass jar and press down, overnight there should be enough liquid to immerse the cabbage, I weigh mine down with ceramic baking beans in a tie-top food bag.
Let it ferment for about a week and then put in the fridge to slow/stop the action.

A German friend tried mine, said it was fine!

I have fermented carrots, very good, stayed crunchy.
Cucumber, not so good, skin was tough, inside went soggy.
Tomatoes, very good, excellent drained of brine then mashed up and grilled on toast.

I have always fancied trying this too. The tomatoes and carrots sound good!

Svara During the fermenting process. When it is ready it is fine. We no longer have the room to keep a barrel, so I buy it fresh from the butcher's (don't know why it is traditionally their job )