https://vordemann.com/fermentation/Recent content in Fermentation on Lukas VordemannHugoenSun, 01 Nov 2026 00:00:00 +0000https://vordemann.com/fermentation/sauerkraut/Sun, 01 Nov 2026 00:00:00 +0000https://vordemann.com/fermentation/sauerkraut/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 kg white cabbage</li> <li>20 g salt (2 % of the cabbage weight)</li> <li>1 tsp caraway seeds (optional)</li> </ul> <h2 id="method">Method</h2> <ol> <li>Shred the cabbage finely and weigh it.</li> <li>Add 2 % salt and massage until it releases its juice.</li> <li>Pack tightly into a jar so the brine covers the cabbage. Weigh it down.</li> <li>Leave at room temperature, tasting from week three.</li> </ol> <h2 id="learnings">Learnings</h2> <ul> <li>Below 18 °C it takes longer but tastes cleaner.</li> <li>White film on top is usually kahm yeast. Skim it off.</li> </ul>