I started 2 jars of kraut last Tuesday. This time I was a bit ocd
about weighing the cabbage and particularly the salt. I had not been weighing the salt and found a big difference between 1TB and 16grams. I was very pleased with the results. Today I tasted the cabbage. It had a bit of zing to it/ not hot like a hot pepper but radish like hot. It was nice and crunchy. I moved the red and green cabbage to a large jar. I layered it, red then green then red , packed it in tight and put and leftover juice b in the jar with the cabbage. I weighted it down with my glass weights. I felt it could use a bit more brine so I mixed up a cup of water with salt. I use sea salt. I covered it and put it back in the corner on the countertop. I really hope this turns out well. My last 3 batches have been flops. I’ll taste it again in a few days.
