|First I chopped up green and purple cabbage in the food processor, then pressed it with my juicer tamper to get the juices flowing from the cabbage.|
|I added some water and salt, and then packed it tightly in the fermenting jar.|
|Here it is topped off with water so no air is above the cabbage, and the top on with "air lock" in place.|
|After the first 24 hours, the juice starts to escape the jar. This means it's fermenting!|
Do some research and you'll be amazed how good cultured foods are for you. To make sauerkraut, you don't need a special jar like I bought... from what I understand, you can make it successfully with any glass jar. There are plenty of tutorials on the internet.
Give homemade sauerkraut a try! :)