Sauerkraut

Why make your own sauerkraut? 

• Many store-bought varieties are pasteurized as they are packaged, so they don't retain the probiotic benefits of a fresh batch. 
• It's easy. You basically squeeze salt into shredded cabbage, then let it sit in a jar for about a week. 
• It's cheap. One cabbage (about $1) makes about 3C of sauerkraut. 
• It's fun. If you're exploring making more of your own food, this is an easy way to start. 

As simple as this process is, first-time fermenters may have a lot of questions about food safety and general trouble-shooting. Rather than reinvent the wheel, I'll refer you to this wonderfully laid out blog that includes lots of pictures and step-by-step instructions. 

I just put up a batch, and can't wait to add it to roasted potatoes with caramelized onions and mushrooms, sausages, tacos, and more. 

На здоровье!