Sauerkraut

First Attempt

Unfortunately, this recipe was lost. It was flavorful and tasty. :(

Second Attempt

Base:

8.6 lb	red/green cabbage (73%)
3.2 lb	fennel bulbs (27%)

Salt:

((8.6 + 3.2) * 453.592) * 0.015 = 80.3
80.3 grams finely ground salt

Seasoning (per ~10 lb):

1 Tbsp	juniper berries
2 Tbsp	caraway seeds
2 tsp	aniseed
2 tsp	celery seeds

Mix salt and seasonings

• Finely slice cabbage/fennel

• Create layers of salt and sliced cabbage

• Press down firmly

• Let rest for at least 30 minutes

  • good time to clean

• Punch ‘n mash the cabbage/salt mixture

• Ensure cabbage is submerged below brine

• Wait 3+ weeks (active CO2 for the first 3-5 days)

• Check occasionally to ensure brine is above cabbage

  • a 5 gallon bucket, typical dinner plate, and weight are excellent for this

Results

It’s definitely not as good as the first attempt, but still very good. It needs more fennel and some black pepper.