So why would you make your own sauerkraut recipe when you can simply buy it in a store? Well, because like anything homemade it often tastes better (unless you screw up the recipe, which I have been known to do). And because this way you know you have a true fermented product, not a sterile, no good bacteria (probiotics) vinegary cabbage. The basic recipe is simple, but I’m sure you could modify it to play with the flavours.
A few years ago I was in Germany for some biopuncture training. We noticed that we didn’t have a lot of vegetable options when we’d eat out, but sauerkraut was almost always included. I’m sure it helped us to digest the meat (don’t eat sausages anymore, so might be harder to travel through Germany now), bread, and beer. Though I was glad to get back to fresh veggies at home, it was delicious and I love this sauerkraut recipe below!
Have you ever made sauerkraut and do you have any tips?
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