Can I ferment blanched cabbage?
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.