It looks ugly as I take the plate off the top - but actually the mold is a bigger contrast and easier to see with the red cabbage vs. the green. The cabbage was more of a purple color when I cut it up, it has fermented into a real pretty red.
And now with the mold removed it looks good. And tastes wonderful. It is ready.
Here it is transferred to jars and ready for the fridge - looks pretty doesn't it? These jars are not sealed and must be stored in the fridge. I don't want to heat them to process them and destroy the wonderful enzymes in them.
Red Kraut may be my new favorite and the only kind I make in the future.
2 comments:
Beautiful kraut! Does it taste the same as the green?
It tastes exactly the same as the green - just prettier.
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