Re: Intro and first cultured veggies

I never use a starter. All I do is shred the cabbage, carrots etc in my processer(really small so they take less space), add some caraway, cumin and/or fennel seeds, a tsp or so of celtic salt - although I'm plannning on making some without salt using kefir grains like Dom's - and let it sit for a few mins. I then take a handful and blitz it down with some good water. I strain it off and add some to the mix. I then pack it down into 2lt pickling jars adding some juice as I go but making sure it's not soggy. When it's about 3 inches from the top I pack some outer leaves from green cabbage on the top pushing them down the side to hold the veggies in. I then add a big stone to hold it all down and top up with the strained juice.

I've always got at least three pots on the go in a rotation as during the winter/autumn time it takes about 2 weeks to get a good batch.

I'll also open 'em up after a few days and spoon off the scum that settles on top during the first phase. As long as the veggies stay under water you'll be fine, but if they veg rises above the water level just top 'em up a bit.

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