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!

  • @[email protected]
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    1019 days ago

    My Polish father in law makes it with bacon and it is by far the best fermented food I’ve ever enjoyed. I’ll see if I can get the recipe.

    • @[email protected]
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      419 days ago

      My family is polish, I’ll second the bacon. Also dried mushrooms, I want to say my babci used porcini

      • @[email protected]OP
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        118 days ago

        Yum! Definitely something to try. Might mix weirdly with crispy cabbage/soft mushroom, but oh well.