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!

  • Wrufieotnak@feddit.org
    3·
    12 hours ago

    Why would you measure it in carat? XD

    And to blow your mind even more: that is the partial recipe for how much we mix in one tub. In total we use 40 kg cabbage.

    We divide it then between 6 different parts of the family. And it’s not like it is eaten in one month. Sauerkraut is originally a way to store cabbage over the winter and have something to eat while nothing grows on the fields. We eat the sauerkraut over a period of up to 6 months, so on average its more like 500 g portion per person per week.