I know nothing about sauerkraut, I have never eaten it and I didnt know what it should be like but undeterred, I did lots of googling and websurfing and formulated my plan.
I bought a purple cabbage and some sea salt. I sliced the cabbage finely and did the whole salting, bruising, packing process. I put it on the bench and I waited. It bubbled and pushed the lid off the jar several times over the next few days and then there was the taste test!
I was a little hesitant. In this culture of obsessive sanitising and sterilising, even for a notably sanitation phobic person like I am, the fermentation thing takes a bit of getting past but it was good! It was crunchy and tangy and a bit unusual but completely edible.
I was so pleased I made kimchi as well!
I think fermented ketchup might be the next project........