SAUERKRAUT - DIY STYLE
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. I decided to try to make my own - considering I'll have some corned beef left over after St. Patrick's Day, AND my hubby loves a good Reuben AND his birthday is coming up March 21. Since the kraut takes several weeks to ferment, it's time to get this fermentation party started. Since I didn't have any old school tools, I picked up a 4 pack of 1 quart Ball Jars, and found this Mason Jar Fermentation Kit on Amazon. It had everything I needed and hopefully this kraut will be an epic success! (This recipe makes 1 quart and once fermented, should hold in your refrigerator for several months). We'll use the "dry salting" technique, using the natural moisture we'll release from the cabbage as the base for our "brine."