Return to the Sauerkraut

I've been sort of poking and prodding and squeezing the sauerkraut everyday for a week now and it's frothing slightly signifying that the fermenting has been successful. So I recon it's time to try some.

It certainly smells the part, not unpleasant, but sort of spicy. I scooped some out onto a plate for a closer look.

Beautiful! It's preserved and fermented nicely. I tried some and it certainly tastes the part too. The peppercorns and juniper berries really transformed the flavour, the cinnamon carried throughout and the caraway seeds forced their way through and lingered afterwards. I was really pleased with the seasoning, but let's be clear, the predominant flavour is a briney one. The cabbage had kept it's crunch too, it tasted really fresh.

The juice came out a really dark and intense colour.

Again the flavour was, well, brine really. There were some other flavours in there though and I reckon mixing that with some other juice might make it quite drinkable. I definitely don't plan on wasting it.

So will I make it again? Yeah! It took virtually no effort and having read all the research I did on it's health benefits I'd almost feel guilty not to!