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!
Ah, but I have a surplus of time and a fiendish addiction to internet that I’m trying to wean myself off of. And I’m sure GamGam is gonna take her secret recipes to the grave unless you intervene with her on my behalf.
Nah that would be weird. I don’t visit much because of health issues, and I don’t really eat the typical sauerkraut dishes, either.
I won’t impose, but thought folks might like to share. At least give her a quick text to brighten her day, though.
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.