Kraut! Kraut! Kraut!

kraut

Like every German I eat sauerkraut. I ate sauerkraut when I was a baby and I’ll probably eat sauerkraut when I’m old. And it turns out it is also (supposedly) one of the easiest things to make yourself, so I’m giving it a try, using a recipe I found here.

Will this work? Ask me in 4 weeks.

3 Comments

  1. Thanks for the link to my blog! It will work (I promise), but you might have a bit too much air in your jar. Keep an eye on it and make sure your cabbage stays submerged. This is anaerobic fermentation, so you want as little space for air in your jar as is reasonable. Lots of air just invites mold a bit more. Let me know if you have any questions. Good luck!

    • Hi Amanda!

      It’s actually working really really well! Over the next day about 1.5-2 inches of liquid came out of the kraut and the glass I used to weigh it down fits the quart jar very nicely. Also, the idea of putting one of the cabbage leaves on top of the kraut is great!

      It smells really good and I’m going to try it this week. Heh, it’s like a little piece of my home country in the kitchen. :-)

      • That’s excellent! I didn’t initially notice your interior jar.in the photo. Looks fantastic!

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