- For the 3.5l jar 2.5k red cabbage;
- 45g salt (15g salt to 833g cabbage);
coriander seeds– cumin seed.
Sliced it up, salted, hand crushed and popped it in the jar weighed down with freezer bags filled with water. The seeds added were cumin not coriander (but will try these next time – jars and labels!). The Ikea jar is push on so will cover and no danger of explosions. Not much juice coming out compared with first batch but will leave for 24 hours and brine if necessary.
Revised thinking about the quantities of salt to use in this recipe – UK Fermentation Friends suggest 11g per 1000g cabbage.
31th December 2017, day 2
Very vigorous fermentation started with lots of froth. Also discovered that Sainsbury’s zip lock freezer bags leak, so had a bit of an overflow. The water was straight from the tap – forgot to use brine in case of this happening, however, there is enough salt in this recipe to stand a bit dilution.
NB the large bread pancheon was bought several years ago from Hudson Claypotter
sweat the small stuff 