What a big evening! Stacie D is throwing together an amazing dinner. She is making a nice vegan bean burger and roasted potatoes. As I was just settling down for the day she came at me with the idea of eating our countertop sauerkraut with dinner. I'm in!
Just shy of two weeks ago I make some home made sauerkraut. The process is very simple. I had one head of cabbage and some salt. You mix the shredded cabbage with the salt until you start to see the liquid coming out of the cabbage..that means that the process is starting.
When it is all ready I put it in the giant pickle jar and packed it in with my hands. I topped it with a solid cabbage leaf and then another jar filled with water. The second jar acts as a weight to push the cabbage down.
It only takes two weeks to get a nice and crunchy sauerkraut. As it continues to sit in the refrigerator it will soften up. I love adding it to my meals not only for the taste but also for the gut health.
I hope you are all enjoying our adventure.
Be well
~The Yeti
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