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Sauerkraut: if I’d only known you were so easy

We love sauerkraut and have been happily forking over for Alexander Valley Gourmet’s fresh sauerkraut to get our fermented veggie fix.  We’d been put off trying to make our own by accounts of wet moldy rags and open pickling crocks and then we read this SF. Chronicle article on fermented foods that had a seemingly easy to try sauerkraut recipe.

Two pounds green cabbage, 2 tablespoons salt (not iodized), 1-2 teaspoons caraways seeds.  Shred, salt, add seeds, wait a bit for the salt to wilt the cabbage, stuff tightly into mason jars, cover with a bit of extra brine if needed, screw down lids and ferment.  Wait, we can do that!

We’ve made 5 or so batches since the article came out and our favorite so far was made with the addition of carrots and celery seeds.  It was AMAZING with caramelized Gravensteins and Santi sausages.

There are a lot of detailed instructions out there so just go search and remember, don’t be afraid.  It’s easy!  We’re on our third batch of dill pickles now too!

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