Post removed. Political. Guys, we already went over this once - Mod
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Ron, I woulda teased in a little caraway seed...just me...I make it every year around October/November so that it's ready by the New Year. It's easy and fun to do. So many dishes can be prepared with this old world food. Try it!Prepared 9lbs of sauerkraut yesterday.
I use an old ceramic crock. I sliced the cabbage as thin as I could get it, and layered the cabbage in a crock, applying Sea salt and tamping the cabbage with a wooden block as I added each layer. Then placed the crock, covered with a plate and a 10lb weight, in an old fermenter and sealed the bucket leaving the airlock hole just covered with a beer coaster. It will take at least a few weeks but I think it's perfect in six weeks.
Just in time for New Years!
Have you made it before? I plan on making some but maybe one head of cabbage to see how it turns out.
And Balsamic vinegar!OMG man, some GENUINE cask conditioned balsamic plus 1/3 volume of lemon juice ...a smattering