I started making sauerkraut about two years ago when I found a recipe and happened to have an abundance of cabbage from the garden. The first batch was great and the second not so good. I kept trying. I then came across a recipe by Michael Ruhlman where he makes a brine with a gallon of water, most recipes just add salt and expect the water the salt extrudes from the cabbage to be sufficient. I have never found that work so I have adopted the Ruhlman recipe but I use less salt than he does. I have crock that seals with a water seal and keeps unwanted cultures out so I can use less salt. It is also important to use organic cabbage so you get the micro-organisms you need and you want slow growing varieties. You can add all kinds of flavorings but I prefer to leave it simple giving me options on flavors later. This is exceptionally great in the Fall when you can make the classic Alsatian dish Charcroute Garni or just put a side of it out for your next hot dog roast. There is also lots of information on this online so just search around.

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