1 tbsp salt
Equipment (all items clean/sterilised)
Enjoy your product cold as a small side to your meal, through salads, on sandwiches, or in a little tub as a snack etc. Or you can cook it up in a traditional German manner, our Nutritionist - Tracy has a great family recipe for this. If your gut is new to fermented foods take it easy to start with as you may need to get used to the pre & probiotic effects, no need to rush it.
Notes: Your ferment will smell pleasantly sour over the days to come, and the cabbage colour will dull, but not substantially, I have shown a final picture of what it is likely to look like, although batches can vary slightly. You will notice tiny bubbles of gasses in the ferment, and the product does soften slightly, all of these signs are normal and signs the ferment is coming along nicely.
If anything goes wrong with your ferment you will know about it! It will smell terrible, really terrible, and there will be colour changes that are obvious e.g. bright mould colours such as yellow, orange and red to black and green. If any of this happens discard the product immediately, don't taste it - it will be revolting!