Two days ago I opted to start a small batch of fresh sauerkraut. SO
was interested in *red* not white sauerkraut. So I did the husbandly
thing and started the batch w/one small head. Salted well until the
juices were running, then packed same into a glass crock with some
mustard seed, black peppercorns and pieces of horseradish.

It's been sitting for two days and still no ferment. Added a champagne
yeast starter, but so far no bubbles.

Anybody done this with red cabbage? Does it have as much sugar as
white cabbage? I'm thinking that if it doesn't catch today, I may
have to punt back to the vinegar method.

AC-