You are reading a single comment by @lynx and its replies.
Click here to read the full conversation.
-
Not sure about iodine, but supermarket coarse rock salt has no anti caking agent. I’ve always been led to believe sea salt is quite rich in other minerals, which is what gives it its more unique taste. If anything it might be higher in iodine, so it’s worth checking.
Brick wrapped in clingfilm, then in foil makes a good weight!
Jonny69
@lynx
So later today I will make sauerkraut, my first attempt, using the BBC good food recipe. Have the big IKEA clip jars out of the dishwasher this evening. Hope that my French sea salt is iodine and anti caking agent free, or what salt would you recommend?
Don't have any fermenting weights, so was thinking of using one of the outer cabbage leaves and doritto dip jar full of something heavy. Maybe nuts and bolts. Any trips of what to use as weights.
Reading a few recipes that mentioned adding caraway seeds another mentioned adding 3 carrots and a couple cloves of garlic which is supposed to give a sweeter sauerkraut. Some mentioned using half white and half red cabbage. Any tips.