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Cooking & Baking

Trueblue Texan

(3,203 posts)

2. Do you make your own sauerkraut?

Reply to multigraincracker (Reply #1)

Tue Feb 13, 2024, 04:34 PM

Feb 2024

I've made the salt fermented kind that's supposed to be so good for the gut, but I have difficulty getting the right amount of salt...mine is always too salty. I've got a friend from Ukraine who makes it just perfect--serves it with fresh parsley and toasted sesame oil--doesn't sound good but it is amazing. Of course, she doesn't know how much salt she uses...she says to me, "just don't put so much salt in."

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Fast and delicious veggie stew with garlic smoked sausage... [View all] Trueblue Texan Feb 2024 OP

We eat a lot of cabbage soup. multigraincracker Feb 2024 #1

Do you make your own sauerkraut? Trueblue Texan Feb 2024 #2

I've made it before, multigraincracker Feb 2024 #3

I make kraut every other year. Have a 100 yo cabbage cutter and ten gallon crock. twodogsbarking Feb 2024 #4

Thanks for the salt/cabbage ratio! Trueblue Texan Feb 2024 #6

I am sure you use canning salt. Canning does as you stated. Sure tastes good though. twodogsbarking Feb 2024 #7

OK, you sold me! no_hypocrisy Feb 2024 #5