Time to check on the second batch of kraut....

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.