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!
The Germans I know don’t make sauerkraut, they buy it (usually; my grandma probably knows how to make it, even if she doesn’t always do it). Ain’t nobody got time fo dat!
in germany it might be possible to buy the good stuff. I’m planning on making my own because what I can but is related to what I had in germany only if you are 20 feet away.