red cabbage red onion kraut

1124 g	shredded red cabbage
222 g	finely sliced red onion
1346 g	TOTAL VEG
67 g	salt (2.5%)

I’m nearly out of the savoy cabbage kraut, so it’s time to start another kraut batch.

I happened to have a red cabbage in the fridge, so a simple red kraut it is.

2024-04-06

Well, that’s odd. I figured that nearly a month on at kitchen temperature, this would be more than done.

But when I started putting it into pint jars for storage/use, I found it was still salty and had little acid. The veg wasn’t spoiled, but also not really fermented.

I put it into the jars anyway and am leaving them on the kitchen counter for now. I’ll test again in another month maybe?

2024-05-21

I have no idea what’s going on here. The kraut is still salty, unspoiled, but also unfermented. A week ago I even added some backslop from previous kraut, but that didn’t kickstart anything.

I’m gonna need to toss this batch then start a new one, darnitall.