[scabs]

Has anyone made it?

My recipe is a bit unclear: it says to mix finely chopped cabbage and salt, no mention of water, then later it says strain of the brine... 

Does the fermentation produce its own brine then?

Sorry, it's pretty unclear...

[Val H]

Yep it does! Lactic fermentation of finely shredded cabbage with 2 to 3 per cent salt. The cabbage is mixed with the salt and tossed together allowing the salt to extract the water from the cabbage. It is then packed handfuls at a time into tubs and kept down by a weight so as to keep the cabbage submerged in the brine and allow fementation to occur. Hope this makes sense .

[Spana]

My recipe say 'spoon off the scum every day'.  Bit off putting :blink:

[mumofstig]

Yes it's funny stuff...I've never tasted it cos I don't like the sound of it
Not a good thing to admit to, but there you go

[Val H]

Yes it's funny stuff...I've never tasted it cos I don't like the sound of it
Not a good thing to admit to, but there you go

Neither have I for the same reason! But I know you don't have to add any water and the basic principal. Apparently if you keep the cabbage well pressed down and completely submerged, the scum shouldn't happen. Don't ask me .

[scabs]

Thanks Val. Yes, I did a bit of googling and understand now.

I go to Germany once a year or so and always have at least one full-on Deutsch meal, like a Scweinnplatter... those Germans can eat, man oh man! I really like sauerkruat, so I thought I'd give it a try.

My cabbage is 'lactating' away as we speak!

[Poolfield2]

Let me know how you get on, I love eating it but the method of making it sounds revolting.

[scabs]

Will do!

[Spana]

Lactating,  oh gaud thats finish me off, wheres the chucking up smiley

[Bluedave]

Is sauerkraut not pickled cabbage?

My missus loves the stuff but after a good few years of living in germany it still makes me retch!

Give me Currywurst mit pommes every day of the week!

[scabs]

Currywurst. Mmmmmmm...