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!
How the hell big is your family that you need 50000 carats of cabbage for sauerkraut?
Why would you measure it in carat? XD
And to blow your mind even more: that is the partial recipe for how much we mix in one tub. In total we use 40 kg cabbage.
We divide it then between 6 different parts of the family. And it’s not like it is eaten in one month. Sauerkraut is originally a way to store cabbage over the winter and have something to eat while nothing grows on the fields. We eat the sauerkraut over a period of up to 6 months, so on average its more like 500 g portion per person per week.