Sauerkraut

Are you really surprised? I mean seriously, does it shock you at all that I'm attempting homemade sauerkraut?? Well if it does, clearly you don't read our blog on a regular basis. 

I'll be honest I don't have the foggiest of ideas how I sold myself on homemade sauerkraut, but I thought what the heck? Why not?

I found a recipe on All Recipes.com (link is on the side--->) that is for the authentic German style Kraut. (All Recipes has great “ethnic” recipes – Italian, Russian, Polish, etc.) So in the kraut there is not only cabbage, but granny smith apple slices and caraway seeds. It called for Juniper Berries, but Eric and I hate those, so I left them out. 

Once everything was sliced insanely thin I had to pack it into the jar very tightly and put cabbage leaves and a bag of water on top of everything so it was air tight. It has to stay at a very warm temperature in the dark for 3 weeks and then we can taste it. I’ll let you know how it turns out. 

Yes, I duct taped a towel to the container to make sure it's dark for fermenting purposes. Let's not judge, OK?