I got on the fermented food bandwagon a few years ago with kombucha and water kefir. Then branched out into other fermented vegetables, but the one that I had trouble getting right was sauerkraut. My attempts had ended up with something too salty for consumption.

I tried again and lowered the salt to 1.5% of the weight of the cabbage instead of the 2% I had tried previously, and after three weeks I was done. Still crunchy, salty, briny, beautiful sauerkraut. I’ve never bought supermarket stuff that had such a depth of flavor. Store kraut was never sour enough for me. I would add vinegar to it. But the fermented type has all the flavor I could ever ask for. I use it all the time. I have it as a side dish to my lunchtime sandwich. It makes my leftover Easter ham sandwiches with thousand Island dressing into a hammy reuben.

I recommend, if you love sauerkraut, giving making your own a try. I’ll put some links below of fermenters I watch on YouTube if you want to learn how to ferment your own sauerkraut.

https://www.youtube.com/@CleanFoodLiving

https://www.youtube.com/@LifebyMikeG

https://www.youtube.com/@FermentedHomestead

Happy Fermenting!