I've finally perfected my technique for making sauerkraut from scratch (and sometimes even from cabbage...), and now that I have, I'm interested in trying some variations.
Have you ever made sauerkraut? If so, can you tell me exactly how and what you do? I'm interested in trying variations, such as increasing or decreasing the amount of salt, fermentation temp., etc.
My sauerkraut is fairly good, but a little too sour. Some years ago I tasted fresh, "artisanal" sauerkraut, and it was wonderful--not overly sour, and in fact so delicious I ate an entire pint of it in about 20 minutes. I'm tryig to re-create that.