After last year’s dismal attempt at sauerkraut, I didn’t have my hopes up. But, I’ve been “harvesting” some of it every few days, to have a sample of how it tastes over time. Tonight I “harvested” my third and final batch. It’s yummy! I’m very pleased. The first test “harvest” was somewhat limp and salty cabbage. Tonight’s batch was mildly tangy, only slightly salty and still had a nicely textured chewiness to it. I think it’s perfect.

When I’ve finished eating and sharing this batch (about three gallons) I’ll make another batch and start experimenting with other recipes that have more than just cabbage on the ingredient list.

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Last year I tried making sauerkraut a couple of times. Both times were less than stellar efforts. My first batch (plain sauerkraut) was not particularly flavorful and had a soft texture. My second batch (cabbage, carrots, turnips and brussel sprouts) was simply too overwhelming with flavors. The turnips and brussel sprouts are both strong-flavored vegetables and didn’t go well together. I’ve been wanting to try to make it again and a Russian friend, who learned to make sauerkraut from her mother, offered to share her ‘kraut wisdom with me. So, yesterday, we started a couple of batches–a plain cabbage batch for me and a cabbage and carrot batch for her. Now, I now have a crock of sauerkraut gurgling away in my kitchen. (more…)