Jarred up my #sauerkraut this morning.
I bought a Lebanese cabbage (they're more oval than our usual NA cabbages) and made up a batch on the weekend.
It seemed to be nicely bubbly for the last few days, and tastes sour enough to convince me it worked fine.
Also did some experimental cucumber #lactofermenting too.
Just halved slices, with a few herbs and salt. It also bubbled its way through a few days, so I've put a lid on it and into the fridge.
Perhaps will try it tomorrow after a good thorough chill through.
Ross of Ottawa