Making Sauerkraut

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It’s really lovely until the tub slides out of the campervan fridge and it gets into the carpet. That took months to stop stinking. :rolleyes:

I had a go recently at the sauerkraut. It was ok, I put a lot of garlic and dill herb in it, but I do prefer a pickle to brine.

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Awesome on burgers too, something about the light brining and pickling takes the onion flavour down a notch and makes it lovely and crunchy.

Wish it was still easy to get Monterey Jack, occasionally find it sliced in Lidl but gone are the big red bars on the cheese counters. Gone are the cheese counters, bloody Covid!
 
I add lactic acid powder to my sauerkraut. It makes the nutrients more 'available' to the gut apparently.

I think it adds to the taste and it seems to speed things up a little too.

Sandra (Way out West) uses the contents of a capsule, but the powder's easily available here.

 
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