General Discussion



General Discussion 14


Howard-2 | Feb 25, 2002 07:10 AM

Has anyone here actually made sauerkraut him- or herself? If so, can you give me details?

It looks to me like it might be necessary to somehow limit the amount of air getting to sauerkraut to make a good batch. The recipes I've seen don't emphasize this.

Some years ago, in Vermont, I tasted some commercially-made sauerkraut from a small farm around Rutland. This stuff was fresh, with no preservatives, and it was absolutely heavenly--a thousand times better than the commercial stuff you can get in the supermarket.

(Lots of that stuff is the most god-awful garbage; some of it actually has *vinegar* in it!!! )

Want to stay up to date with this post?

Recommended From Chowhound