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--- recipes:sides:sauerkraut [2017/08/05 20:14] – christian
+++ recipes:sides:sauerkraut [2017/08/05 20:47] – christian
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 Now fill the kraut into glass jars and keep pressing new layers into your glass jar (large pickling jars are good). Make sure that it's not filled completely to the top, but that you cover the last bit with some of the liquid. Put a bag made from cling film filled with baking beans on top to keep the sauerkraut submerged.
-Put on a lid of cling film held in place with a rubber band - this will allow gas to come out, but nothing to come into the jar.{{:recipes:sides:img_20170805_122636658.jpg?200 |Using a special fermentation jar }}
+Put on a lid of cling film held in place with a rubber band - this will allow gas to come out, but nothing to come into the jar. Here, I'm using a special fermantation jar from Lakeland.
+ {{:recipes:sides:img_20170805_122636658.jpg?200 |Using a special fermentation jar }}
 Remove and foam from the top daily. If there is green foam, chuck the whole lot. The foam should be white.
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 This is not the traditional way (done in an earthenware pot with muslin, weights, etc., but it's a lot easier and works just as well.
+{{ :recipes:sides:img_20170805_194344273.jpg?200|}}You can add Juniper berries, mustard seed, caraway seed, chillies, etc. to spice things up a bit.