I'm a pickling, fermenting freak, plain and simple. If it can be made sour, sweet, spicy, vinegary or tangy I'm game to try it. Sauerkraut is definitely in my top three favorites to make and consume by the bowlful -- the other two being kimchi (of any variety) and half-sour garlicky pickles that still snap when you bite into them. I promise to post these soon as well. Today it's Sauerkraut.
You can find fermented sauerkraut recipes all over the internet, but here's my version I make in a big two gallon glass jar that sadly lost the lid somewhere over the years. No problem with that... it makes the perfect pickling crock!!
By the way, if you use a combination of red and white cabbage, it turns the most lovely shade of pink. For this batch though, I went with all white! —Deb Roseman