I’ve recently come into possession of a large number of Mason jars. Being a fan of sauerkraut and knowing of Lemmy’s significant German/Czech populatuon, I’d like to ask how you make the best sauerkraut. What do you add beyond salt and cabbage? How do you store it?
I suppose this may also apply to kimchi and other pickled foods, too!
Nah that would be weird. I don’t visit much because of health issues, and I don’t really eat the typical sauerkraut dishes, either.
I won’t impose, but thought folks might like to share. At least give her a quick text to brighten her day, though.