Thread: Pancetta...work in progress!

Batch 2 of sauerkraut today. Got a nice 1kg cabbage. I used the mandolin to shred it finely - the finer the better as it provides more surface area for the salt to act on.

2 dessert spoons of Celtic salt and a handful of star anise pods kneaded into the salt until the cabbage goes soft.

Then into the click clack with a container of water on top to keep the cabbage below the surface of the brine.

Container in ....

Lid on and into the back fridge