I’ve recently come into possession of a large number of Mason jars. Being a fan of sauerkraut and knowing of Lemmy’s significant German/Czech populatuon, I’d like to ask how you make the best sauerkraut. What do you add beyond salt and cabbage? How do you store it?
I suppose this may also apply to kimchi and other pickled foods, too!
It depends what you like, tailor it to spices you enjoy. I like some carroway and juniper berries in a german style one.
I also really like ginger, garlic, and chillies for something a little kimchi inspired, (kimchi technique is rather different, but I just adapt the flavors to kraut).