I have been making sauerkraut for about a year and it is really easy, just two ingredients, Cabbage and unrefined salt. You can add spices of your choice. Look on YouTube.
Thanks. His parents tried it once, and got something ‘living’ on it that scared them; and they thew it out. We’ve thought that it was probably natural ;-)
We’ve been looking this week for a proper crock.
Do you ‘pound’ your sauerkraut? Dale Calder posted a video on sauerkraut yesterday; that part starts at about 9:22. He uses those little ‘nipple’ vents that someone here recommended recently; they look simpler and easier than the glass airlocks that we’ve been using.
https://www.youtube.com/watch?v=VTc7l0Iy6Ks
All: I will be away for a week, but Yaelle has generously offered to post the thread next week. See you when I’m back.