Fermentation Has Taken Place #2:

• Here is a picture of my second attempt of sauerkraut about a week or little over week later. 

• Here it is a lot easier to see the color change from when I first started to about a little over a week later. This was a lot better in my opinion because, it is easier to see the fermentation happening. Also, it is just better because you can keep a solid eye on the changes through the glass as opposed to the ceramic pot that was dark inside and hard to see.
• Overall, the smell has definitely changed along with the color. The smell went from reeking of  raw vegetables mostly onions and cabbage, to now more of a calm subtle smell of cabbage and a garlic stench to it. I think this is due to the onions fermenting and not giving off that fresh odor.
• Now the color as you can see went from a nice lime green sort of color to now a brownish caramel sort of color. I believe some of this has to do with the raisins but, I also believe it is part of the fermentation process as well.

Fermentation Try #2:

• Here is my second attempt at making my sauerkraut. This time I have decided to use a mason jar because, it was a little difficult to keep the brine always over the vegetables in the ceramic pot. 

• The start of Fermentation #2:

• This definitely was a easier/better solution than the ceramic pot. Unless you have more of it then I think the ceramic pot would be great.

Fermentation Has Begun!

• Here is a picture of the insides of  the ceramic pot about a week or little over a week. I can tell fermentation has definitely started due to the change in smell and definite change in color! When first started the sauerkraut had an intense smell of raw cabbage. Now the smell has seemed to calm down a bit and kind of takes on a garlic smell. I believe this is due to the onions. The color on the other hand went from bright green to now a brownish caramel color. I do not know if this is due to the fermentation or because of the raisins.

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Getting Ready For Fermentation Try #1:

• Here I have a picture of the ceramic pot that I am going to be trying Fermentation 1 in. This is a little more difficult to use if you do not have enough ingredients to fill up the entire pot (like me), because it is hard to keep the brine over all the ingredients. Although difficult, here is the start of the fermentation.

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In The Making

In The Makes:

• This is a picture of the vegetables all chopped and ready to go; salt is then added to bring out the remainder of liquids to make the brine. It is then left for 30 minutes to make sure salt is soaked and liquid is pushed out.

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The First Step

Sauerkraut With Apples and Raisins

Hello guys I am going to be making sauerkraut but with a little change in direction than it usually is served. I am going to be adding a little extra things to mine to make it kind of sweeter as well as, adding different ingredients to make it hopefully taste even better. The main reason I chose this because I have always been a fan of sauerkraut but have never heard of a sweet version or how I kind of think of it as a bread and butter version. So I wanted to see what it would be like if you had a bread and butter version of sauerkraut and how it would taste.

What I'm Going to Need:

• Shredded Cabbage
• 2 Tart Apples
• 1/8 Cup Raisins
• 1 tbsp caraway seed
• And lastly a sea salt brine