Is it that time of the year again. The crocks in the house are blurping regularly.
We make Sauerkraut almost every year. Usually just the typical kraut but we do variations as well.
We have a crock with 15# of cabbage going with cabbage hearts, carrots and cucumbers.
The smaller one has 8# of cabbage with hearts, carrots and cucumbers as well as Korean red pepper and garlic similar to Kimchi.
I'll pick up another big crock soon and start another batch in another couple of weeks.
What makes all of the difference in the world is using salt that has not been processed and has a lot of minerals in it. The bacteria love it. We use pink Himalayan salt.
Anyone else make sauerkraut?