If I wasn't trending to carnivore... I'd do this tomorrow. Heh. Spring is hard once berries ripen... I'm never gong to be strictly carnivore for long periods... π
It was so easy to do. Order yourself some fermentation lids.
I used the proportions from this recipe (about 2/3 this recipe filled my large wide mouth ball jar with no room for a weight) and added three sliced jalapeΓ±os and a tiny blip of live sauerkraut juice from a brand we like the flavor of.
Instead of a weight, I covered the stuff with a cabbage leaf.
https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124
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