Trying to make sauerkraut at home has been on my agenda for a while now after running across Sandor Katz‘s book, Wild Fermentation. The Brooklyn Public Library’s waiting list for the book itself is actually quite long, so I basically followed the method he outlines in this video:
My kraut was made from a white cabbage base, with a bit of carrot and onion. I also have a smaller auxiliary batch that includes some leftover diced jalapeno. I think the cabbage I used must have been a bit old because after a good deal of kneading, it didn’t release nearly enough liquid to submerge the veggies. So, I ended up adding water after I packed it into jars so that everything would be covered in liquid.
I’ll check back in a couple days to see what sort of progress it’s making. Anybody else made sauerkraut before? Any useful tips?
Tangentially, I fell down a google hole while first looking up sauerkraut videos and then krautrock videos and found a cool BBC krautrock documentary on YouTube. Really interesting story about the development of post-WWII German pop music. FYI – there is some nudity etc. etc.