Okay, so I stumbled upon this website, *, and it’s all about, you guessed it, sauerkraut recipes! I’ve been trying to get more fermented foods into my diet, so I figured, why not give it a shot? This is my little journey of trying out some of these recipes.
First Steps: Getting the Basics Down
First, I scrolled through the site. It’s pretty straightforward, just a bunch of recipes listed. I decided to start simple, with a basic sauerkraut recipe. Nothing fancy, just cabbage, salt, and time. The site had clear instructions, which was a relief.
I gathered my ingredients. Just regular green cabbage and some sea salt. I chopped the cabbage up – not super fine, but not too chunky either. Then I massaged the salt into the cabbage. This part took a while, and my hands got a little tired, but it’s important to get the juices flowing.
The Waiting Game (Fermentation!)
Next, I packed the cabbage into a big jar. Really crammed it in there. You want to make sure it’s all submerged in its own juices. I used a smaller jar filled with water to weigh it down. This keeps the cabbage under the brine and prevents mold.
- Day 1: Not much happening, just cabbage in a jar.
- Day 3: Started seeing some bubbles! That’s the fermentation starting.
- Day 7: It smells… funky. But in a good way, like pickles.
- Day 14: I tasted it. It’s sour! Definitely sauerkraut.
Trying Out More Recipes
After my success with the basic recipe, I felt brave. I went back to the site and picked out a recipe with caraway seeds. I’m a big fan of caraway, so I was excited about this one.
The process was pretty much the same as the basic recipe, just with the addition of caraway seeds. I followed the same steps: chop, salt, massage, pack, wait.
This batch took a little longer to ferment, maybe because of the seeds? But after about three weeks, it was perfect. The caraway flavor was definitely there, and it added a nice little something extra.
My Verdict
Overall, * is a solid resource for sauerkraut recipes.
It’s not fancy, but it gets the job done. If you’re looking to get into making your own sauerkraut, it’s a good place to start.
I successfully made two batches of sauerkraut using their recipes, and that is it.
