Inspired by the field roast sausage topped with house made slaw at Show Dogs, I improvised my own version of red cabbage slaw with carrot, fennel, and cilantro. It made sense to make red cabbage sauerkraut with the second half. I’ve made sauerkraut with green cabbage so we’ll see how the red turns out next week. It’s one of the simplest edible to ferment. Cabbage, salt, and caraway seed.
I heart cross-sections of fruits and vegetables.
Pre-salt-massage to make the brine.
Packed down with a jar full of water on top for weight to make sure it’s submerged in brine.