Sauerkraut with cider or apple juice?
I saw a youtube video of a woman who made saurkraut using cider (or apple juice) as a liquid. I don't want alcoholic kraut but, using a jar with an airlock I made kraut then left it sitting with the airlock. The top layer of juice evaporated. Kraut is still good (well, I tossed the dried up layer). I know that if I add a quantity (say 5%) of apple juice I might start fermentation but it's in the fridge now....anyone ever use apple juice/cider as part or all of the liquid for fermenting kraut?
This is my first time making kraut. I tasted it last night and it tasted good but salty. I used purple cabbage, shredded carrot and green apple. The very salty-ness of it could mean that alcohol yeast couldn't make it....maybe the lactic bacteria would like the juice?