My mouth is literally watering right now!

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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

Oh and I hate caraway so there’s none o that πŸ˜‚ but someday I’ll make a cumin seed one

I'm with you on caraway seeds 🀒.

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... πŸ˜