My new sauerkraut
I wish my good computer was working so I could color correct this photo. This kraut almost glows in the dark it is so bright pink, and the taste is fantastic!
I recently wrote about my first attempt at making sauerkraut. That sauerkraut was good, but the kraut I made next was really, really good. It was made with one head of green cabbage, one head of red cabbage, one apple, one tablespoon of caraway seeds, and about three tablespoons of salt. I let it ferment for about 5 days at room temperature, it gave a moderate amount of bubbling, and turned a brilliant, bright pink. The taste is amazing. Perfectly sour. Tart but not overpowering. Subtle sweetness and with a hint of caraway. I love it. If you like sauerkraut, then give this one a try.