Bruette
Well-Known Member
All I have ever done is chop and salt the cabbage. Then cover it with water and place a ceramic plate on top to keep it below the water level. I check every couple of days and replace any salt water that has evaporated. What am I neglecting to do?I have made homemade sauerkraut before. It wasn't all that difficult and the taste was very good, but it required a lot of attention several times a day over a 4-6 week period of constant temperatures. I now buy Boar's Head brand.
I've never had Boar's Head; I'll look for it and try it.
I buy Silver Floss in the bag for the holidays. It's the brand my Mom bought. It's a staple of our thanksgiving and my wife cooks her Hungarian stuffed cabbage in sauerkraut for Christmas.
Homemade sauerkraut is the best. I have a batch fermenting now to have this thanksgiving. It already smells like sauerkraut.
I'll eat any kind straight out of the can. I buy a few cans whenever I see them on sale. Private label or name brands, it's all good for me. I'll eat it with a fork right out of the can. I also take it straight from the can to eat with hotdogs. My Mom liked it roasted in the oven with a pork roast, I do too! It's great with a fatty piece of pork, or bacon, or sausages slowly cooked in a crock pot. I love sauerkraut!