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!
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What do you add beyond salt and cabbage?
Bay leaves and juniper berries (hope that’s the correct translation).
How do you store it?
In the large wooden cask where it was made.
this is the correct answer
Caraway seeds are good too.