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We’ve made our fair share of sauerkraut, but I was never completely in love with the flavor. I couldn’t get it to taste as good as the stuff from the store (we get the raw kind, but it can get really pricey!), until the last two batches which turned out so delicious. Here’s how I did it:
First, no pounding, no smashing. I like my sauerkraut as crunchy as can be, so instead of laboring over a huge bowl of shredded cabbage with a wooden spoon like I used to, I just pack it tight in our special white bucket with an airlock-thingy and add extra water. But wait, that’s not the secret yet!
The real secret is that first, I buy a jar of Bubbie’s Sauerkraut, strain out the juice and pour that in!! I don’t know what magic bacteria they’ve got in there, but whatever it is makes my homemade stuff have that same delicious taste! And now I’m just adding a bit of the “juice” from the previous batch, to the new batch. Sometimes if I feel like it needs a little boost, I get a new, fresh jar of Bubbies to strengthen my own brew. I totally don’t know if this is a legitimate way to make it, but so far it is way easier and way tastier.
Have you tried making sauerkraut? (If not, I totally recommend it. It’s so easy!) Do you have any sauerkraut-making secrets to share? š
