Above is a photo of sauerkraut-making in action. Helen of Beyond Salmon tipped me off to this recipe, helpfully reviewed on her blog. My sauerkraut is currently on day three of fermenting, and I’m excited to think that it could be done as early as Friday. Never having pickled anything besides some super-easy pickles, I approached this first sauerkraut-making venture with trepidation. I called my parents for guidance. My sauerkraut-making worried them. "Did you chop the cabbage before putting it in the bucket?" was my dad's first question. "Did you remember to salt it?" my mom wanted to know. They insisted that I’m making a big mistake in not following their recipe. What’s my parents' recipe? It’s sort of like Helen put it:
“Take lots of cabbage, sprinkle with some salt, put in a bucket, and wait for
it to ferment.”
Except after tossing the cabbage with salt, my parents pour in a little warm water mixed with sugar into the bucket to start the fermentation. The recipe I’m using calls for cold water with salt. Whose recipe will yield crispier, crunchier, tangier kraut? Time will tell.