I’ve recently come into possession of a large number of Mason jars. Being a fan of sauerkraut and knowing of Lemmy’s significant German/Czech populatuon, I’d like to ask how you make the best sauerkraut. What do you add beyond salt and cabbage? How do you store it?
I suppose this may also apply to kimchi and other pickled foods, too!
My step-grandmother made it in a 10 gallon barrel and used the end of a baseball bat to pound it down. Then put an ancient plate with bricks on it to keep it compressed while it cured. Sadly that seems to be all I remember.
Damn, that’s a lotta cabbage. I’d guess this was more a harvesttime affair, with the goal of getting through all the crops before they spoiled?