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+====== Can I ferment blanched cabbage? ======
+I've blanched some cabbage and I wonder if I can ferment it in order to have sauerkraut. Will it work? Will it be safe?
+Edit I followed the recommendations and added some raw vegetables and a little bit more salt than usual. The fermentation process was fine and the end product was delicious. Note for future me, don't blanch cabbage for sauerkraut :) . It's less troubles.
+<WRAP help>
+That should work and be safe. The one thing I'd worry about is that blanching may have reduced the amount of lactic acid bacteria available for fermentation; that might delay fermentation, or even encourage the growth of unwanted microorganisms. If possible, I'd suggest mixing the blanched cabbage with a small amount of raw cabbage (or any raw vegetable, really) before salting and packing the sauerkraut, and keeping the salt content near the higher end of the range for sauerkraut.
+</WRAP>
+<WRAP help>
+Probably, two considerations; Depending on how much you cooked it and how you drain it it may mess-up the salt balance. And, I started my kruat with a little bakers yeast and sugar so did not rely on natural yeast , because you have killed the natural yeast you may need something to start it. I understand that the yeast produce lactic acid in homemade while commercial kraut has added acetic acid.
+</WRAP>
+<WRAP info>
+[[https://cooking.stackexchange.com/questions/102288/can-i-ferment-blanched-cabbage|food safety - Can I ferment blanched cabbage? - Seasoned Advice]]
+</WRAP>