After every half a cabbage (if using 5 or 6 big cabbages), add 4-5 heaping tablespoons canning salt. This is a lot more than other recipes call for--it's double what another family recipe calls for--but this has always worked for us. You can always try the proportions in another recipe, or wash the kraut before cooking if it's too salty.

I was thinking about all sorts of flavor I might add into my second sauerkraut.

But I played safe, didn't want to go too far or just wanted to learn walking before jumping around.

Therefore, shredded carrots were only new ingredients I added.

On the left is sauerkraut with carrot; on the right, it' was same as before.

I must said, the first jar lasted less than one week, they went down into your belly fast. Really need a bigger container for bigger batch. You really eat them fast.

This time, I didn't shred thinly, at least 5cm in length and 2 cm in width. Hopefully, they wouldn't look like leftover bits like breadcrumbs.

Updated on 2014-01-31: one week later.

It should sit somewhere out of the way and around room temperature. It might produce a little smell, but shouldn't be too bad.

Otherwise you are guarenteed to forget how long it has been fermenting...

Baechu Kimchi, kimchi, fermented cabbage, korean, hansik, chives, spring onions, pickled shrimp, cinchalok, white radish, garlic ginger

Cabbage fermenting in large bins. Very Eastern European-like cuisine.

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