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!
My Polish father in law makes it with bacon and it is by far the best fermented food I’ve ever enjoyed. I’ll see if I can get the recipe.
My family is polish, I’ll second the bacon. Also dried mushrooms, I want to say my babci used porcini