My first attempt wasn’t looking entirely healthy, so I binned it and decided to have another go, having done a bit more research.
The proportion of salt seems to be something of a movable feast, with some people saying 2% of the weight of the cabbage, some saying 3% and some even more. I’ve gone with 2.7%, purely because that’s how it happened to measure out.
I’ve also packed it a lot tighter in the jar than the first time around, having seen someone use a “plunger” to pack theirs into the jars. I don’t have a suitable plunger, so I just used a large spoon to push it down.
There also appear to be many variations in the amount of time the ferment should run for. The shortest I’ve seen being four days and the longest three weeks. I’m not sure what I’m going to go with there, but there’s time to do a little more work on that yet.
So, here it is.
Hopefully this time we’ll get around to eating it.