A Sour Experiment
12 Jun 2012 5 Comments
We’ve been harvesting cabbage and can only eat so much coleslaw so I decided to try something new. Sauerkraut in a jar. I did a lot of research and ended up deciding on a recipe that uses shredded cabbage, mustard seeds, juniper berries, pickling salt, honey and brine in a sterile jar. It’s stored in a dark spot (our pantry) and should be ready in about 6 weeks. I’ll keep you posted…
Missing Willow Farm 
Jun 12, 2012 @ 10:00:27
I remember growing up my German Grandpa would make Sauerkraut at the ranch all the time..his method was a bit different…totally exposed! and the house would always smell like sauerkraut! Found memories of cabbage..;0) I wonder if you could make Kim-chi with it?
Jun 12, 2012 @ 11:09:46
I’ve never had Kimchi, and that’s just wrong!
Jun 12, 2012 @ 13:47:36
I’m pretty sure it’s not wrong – I like sauerkraut…but kim chi? Ick!! Hope your sauerkraut tastes delicious!!
Jun 12, 2012 @ 20:49:18
I really like kimchi! I think it would be a fun experiment. Let me know how your kraut works out (hey, that rhymes :)). We have this thing called the Perfect Pickler that’s supposed to be great for kraut but I haven’t tried it yet.
Jun 13, 2012 @ 07:59:39
Yum! Sounds delicious!