I am incubating a small batch of sauerkraut. I used a 2% brine which worked out to a tablespoon of salt for my small head of cabbage in a 1 quart jar. I decided to keep this first batch pretty simple without any added vegetables or spices (like dill or caraway seeds). I will check on it every couple of days and I plan on opening the jar (or putting in the refrigerator) in 2 weeks. Wish me luck!
More to come…..