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Sauerkraut
- Yield:
3 pints
- Difficulty
Easy
Published 2017
When most people think about fermented foods, their mind immediately jumps to beer or sauerkraut. Sauerkraut is one of the most iconic fermented foods out there. It’s a staple of many people’s diets around the world. If everyone knew how easy it was to make themselves, they would never buy it from the store again. For years, I made sauerkraut by cutting the cabbages up, massaging in the salt, and packing my crock full—all by hand. This is a classic and simple technique, and it’s a great way
Ingredients
Method
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Variation of
Components
- Sauerkraut
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My first time making sauerkraut. Very easy to do in my fermentation crock. It tastes a bit salty, a bit sour and has nice crunch after 2 weeks fermenting. I could probably have let it go another week for even more tang, but quite pleased with the flavour and texture.
This sounds good - I'm going to give it a try!