Sauerkraut

Sauerkraut is an example of fermentation without oxygen. Sliced white cabbage is put in a bucket with salt and weighted down. The weight ensures that the cabbage remains submerged in the liquid that is drawn out by the salt and does not come into contact with the air. A lid with a fermentation lock is then placed on the bucket. This allows the fermentation gases to escape but not allow oxygen to enter. Oxygen will cause the sauerkraut to rot instead of ferment.

Makes 1kg.