Sauerkraut with Onion

The last batch of sauerkraut was very good, so I am making more. I kept a little of the previous batch back to use as a starter for this one.

This time I want to add some new-season onion, and a little curry powder for flavour. Also, the last batch was salted at 2% of the weight of the cabbage, which felt slightly salty, so this time I have gone a little under 2% of the combined cabbage and onion.

Homemade sauerkraut

Ingredients:

• Cabbage250g
• New-season onion, 50g (about half a small one)
• The sauerkraut from the last batch remaining30g
• Salt5g
• Homemade curry powder, 1/2 tsp

Massage the salt into the shredded cabbage and sliced onion, mix in the homemade curry powder and the remaining sauerkraut from last time, put a weight on top, and leave it.

Tasting it the next day: presumably thanks to the sauerkraut used as a starter, fermentation has moved quickly and there is already some acidity.

By day three it was properly acidic. The temperature is rising, so fermentation is speeding up with it. The salt level was just right.