Time to try Sauerkraut

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Homemade sauerkraut is so much better than what you get from the store! We get some each year from a friend who's church makes around 500# each year. Love that stuff!
Looking forward to making it. Will keep as much as possible in the fridge, can some for storage. The only thing I plan on adding is some apple with the peel and caraway seeds.
 
Looking forward to making it. Will keep as much as possible in the fridge, can some for storage. The only thing I plan on adding is some apple with the peel and caraway seeds.
For me, the caraway seeds are a must have. Not sure I've had any with apple.

As for canning the extra, all it'll do is get better! Just make sure that all fermentation is done before putting it in a sealed jar. I'm sure you know that, but I feel better saying it. :emoji_sunglasses:
 
Good luck!

I like adding apple sauce to my kraut but heads up it will not taste the same if fermenting it. That flavor and sweetness will be eating up by the bugs. Could be a good thing and add more sourness.
 
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Homemade saurkraut can be much better than store bought. And you can experiment with lengths of time letting it ferment. We did a batch this last Sept-Oct. Left it 10 weeks and came out fantastic. Previously went 6-7 weeks. Both are/were very good. One interesting thing, we had some purple cabbage given to us, so used it along with regular green cabbage. When we canned our kraut, it is all purple!!! Flavor the same just uniquely colored.
 
Tomorrow is the day.

Two 2 gal food grade buckets, airlocks and slicer.

Gave the slicer a few light coats of oil as recommended..

Only have 4 heads of cabbage for my first try.

Going with just cabbage and pickling salt for my first try, nothing extra added.
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Now the wait. 4 heads filled about half a 2 gallon bucket.

Can't wait.
 

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Sunday will be 14 days.

Haven't opened the lid on the bucket yet.


Give it another week?
 
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