I can't believe I never did a sauerkraut post. Really? Anyway, with my parents in town again for the winter, I've decided to make a new batch of sauerkraut. Lucky you.
Making sauerkraut is about as simple and foolproof as kitchen fermentation gets. You need a head of cabbage, shredded, some kosher salt, a clean dowel or some other implement for pounding the kraut into the fermentation vessel, and a fermentation vessel. I'm using a quart mason jar.
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