Chemiker wrote:
> 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-


You probably ruined it when you added the yeast.

The ratio of cabbage to salt is supposed to be 50:1 by weight. If you
try it again, weigh them. Are you using all red cabbage, or a mixture
of red and white/green? (not that it matters, I'm just curious)

Bob