Homemade Sauerkraut Recipe
I enjoy Sauerkraut and I almost always have a jar in the fridge to use on Sausages, or alongside a Pork Roast, and even on Sandwiches. Unfortunately, most recipes for the home cook usually suggest you begin with 5 or 10 pounds of cabbage and then ferment the stuff in a large bucket. Unfortunately, much as I like the pickle, that sort of amount is far more than I could consume in any reasonable period.
This Homemade Sauerkraut Recipe produces a batch just small enough to fill a medium-sized Mason Jar. It requires just two ingredients, and produces a nice, crispy, and tangy pickle in only a matter of days.Read More →