|The wine in question|
Ingredients1 Green Cabbage (about 4lbs)
2.5 tbsp Pacific Sea Salt
1 cup dry German wine (Piesporter Michelsberg Spätlese, a Prädikatwein) from Trader Joe's
|WHAT A JUICY CABBAGE|
ProcessVery easy, very much as per the basic sauerkraut recipe. I shredded the cabbage finely, squishing the salt into the shredding as I went. Here's a little test to see how embedding videos work out. Only a quick one.
Finally, I poured a cup of wine into the cabbage and stirred it up. This means you end up with an excess of brine, so you don't need to worry too much about squeezing it down. See?
|Lots of brine here|
The whole thing is covered with a plate and a mason jar full of water and then a large kitchen cloth to keep the bugs out. I am going to leave this one for three days before the first tasting, but I expect it will take longer than the basic sauerkraut to reach the right point for us.
Remember, it is personal how sour you like your kraut, so I'll keep tasting it until it is at the correct spot for us.
[Update: See this page for how this batch ended up. Clue: amazing!]