sauerkraut love

I just ate two spoonfuls of my amazing sauerkraut.  I'm down to the last quart of my first batch, and I'm trying to stretch it out until the next batch is ready to try.

I love my Harsch crock.

I love my first batch of sauerkraut -- made with cabbage, kale, apples, and salt.  I love how time, decay, and life make those ingredients much more than the sum of their parts.  Each spoonful brings powerful energy to me.  I am so proud that it turned out so well the first time.

I'll open up the crock on New Year's Eve to taste the next batch.  I added onions this time around, and I'm not sure how this will taste.  The apples add such a fresh, happy note to the kraut, and I don't want the onions to get in the way of that.  We'll see.

Maybe I can get another crock before next summer.  I don't want to make pickles any other way any more.

Comments

[Betsy]

Just tried lacto-fermenting cabbage in an attempt to get sauerkraut. EWWWW. What a stinky, moldy mess. Ick. I'm interested in your crock. Will check it out!

[Chris]

I do mine in half-gallon Mason jars. I haven't tried it with apples, that sounds good. I do mine with celery seed, caraway, dill, and ginger--which adds such a wonderful zip to my kraut. I love it! I blogged a couple weeks ago about some soups which I topped off with kraut--great way to eat it when you don't want cold food, but it's not heated enough to destroy the probiotics.