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!
A mandoline slicer makes the chopping much faster if you have one.
I like caraway seeds in mine.
I ferment on the top of my cabinets in a mason jar, then move to the fridge when it starts tasting right.
Recently got one to help dicing onions for soups, definitely helps.