Judith Proctor's Journal

 Several years ago, a friend of mine on Livejournal posted about making sauerkraut.

I rather admired her earthenware pot with its clever rim to make an airlock.

I've now got one myself (early Xmas present) and the biggest cabbage from the allotment has just been chopped up with lots of salt and caraway seeds and left to ferment.

It amazing how fast the brine starts to come out.  My hands were getting wet while I was rubbing the salt into the cabbage.  You don't need to use any water, the salt draws it all out.

A week or so from now, I shall taste it to see how it's going, but it's supposed to be best after several weeks, so we'll see....