Neil, you should probably buy a jar or tin of sauerkraut and see if you like it. It tastes like sour pickled shredded cabbage. I’ve loved it as long as I can remember. I add a little caraway seed to mine for added flavor when fermenting it. It’s easy to ferment. I slice cabbage into a big bowl and add salt that isn’t iodized. I weigh the cabbage and do a pound and a half at a time. I add 2 US teaspoons of salt per pound, which comes to 1 tablespoon for 1.5 pounds. Then I message the salt into the cabbage to soften it and start it releasing it’s liquid. I never add water. Here’s a recipe and more instructions. The amount of salt varies by recipe, but I’ve found the amount I add works well every time. https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124
7:50 am
14 Jun 19