Home-made Sauerkraut

I bought a proper big, brown, glazed crock in my initial wave of enthusiasm for fermented foods. To be honest it's a bit daunting trying to fill it, so I rarely except in the depths of Winter. Usually I opt for making smaller batches using a kilner jar.

Here is the result of this morning's efforts. It's always surpring how much a large cabbage wilts down, once you get scrunching - and how much juice you can get from it.

I have a fermentation session coming up and am looking out my recipes, so expect a few more bubbling, gurgling shots from me. Must be tuning into Halloween!