One of my intentions this year was to make more stuff from scratch: bread, cheese, yogurt, etc.. I can now add sauerkraut to that list. I haven't tasted it yet, but it's in the jar, sitting on my kitchen table looking delish.
I used the basic recipe, cabbage, carrot, salt. Packed it into a jar and now have to wait. I don't like waiting, my patience is non existent so waiting for food to ferment is going to seem likes years for me. And although the cabbage looks really good, I am not sure if this type of cabbage makes for good sauerkraut. I picked it from the summer program that I volunteer. The school planted a lot of veggies with the kids and I have been going down a couple days a week to work with the kids in harvesting all this food that is ready. They planted a lot of cabbage that I had not seen before. It's a dark green, loose head cabbage. It doesn't grow in a tight head and it's for sure not Napa cabbage.