Last week we harvested the early season cabbage. And what better way to use it than to make sauerkraut? It’s so easy; and home-made, raw sauerkraut tastes so much better than store-bought pasteurized kraut. Simply clean, slice thinly, and pack firmly into an appropriately sized container, adding salt and whatever spices you prefer. We use a Harsch fermenting crock pot – the Cadillac of fermenters – but any food-safe container will do. Sauerkraut lasts for a surprisingly long time. Even after 6 months it is still quite firm and very tasty.


This entry was posted in Food and Cooking. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s