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Homemade Sauerkraut

Sauerkraut 01

I enjoy sauerkraut and I almost always have a jar in the fridge to use on sausages, or with pork, or what-have-you. 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 but, much as I like it, that sort of amount is far more than I could consume in any reasonable period. The commercial varieties I buy are actually pretty good and not that expensive but I like making things myself and I decided to try producing a batch small enough to just fill a medium sized mason jar… Continue reading “Homemade Sauerkraut”