A few days ago, I polished off the last of my homemade sauerkraut. Unfortunately, I didn't have another batch ready. So, it was time to start another one. Why not just buy some more at the grocery store? I'm telling you, homemade kraut tastes so much better than anything you can buy at the store, and it's a breeze to make at home. I followed this recipe from The Pioneer Woman website: https://www.thepioneerwoman.com/food-cooking/recipes/a100555/how-to-make-sauerkraut/. Personally, I find my kraut is at its prime after about three weeks of fermenting, but hey, to each their own. You might prefer yours a little more tangy. When it comes to fermenting vessels, you've got options. I usually go with glass jars, but if you're looking to make a bigger batch, you might want to consider a stoneware crock. That's what our ancestors used, after all. Oh, and by the way, I've got stoneware crocks available in my store if you're interested.
