Hey All! Looking to make some sauerkraut. With St. Pattys right around the corner Stop n Slop has cabbage for 17cents/lb, I have all the equipment (from my failed jalapeno ferment last fall) just looking for a decent recipe. I like kraut with a little bite, not mush, and a robust flavor. I realize it’s just 99% cabbage and salt but it’s the little things that make the difference 
