Purple Sauerkraut. Take Two.

I left the purple cabbage on the counter for a couple days before I made the kraut, and it got a bit dried out. After I made it, I noticed the salt wasn’t drawing out as much water as normal. The brine never reached the top of the container, and the top of the cabbage ended up spoiling.

So I found a juicy-looking cabbage and tried again. This time, the brine has covered the top of the cabbage, so I think we’re all set.

Second Purple Cabbage

This cabbage was delightful.

Now we wait.

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