Last year was my first year making sauerkraut. Paul and I are both fans of sauerkraut but the store bought kind can be very strong/sour. This homemade version has the perfect tang (since I’m making it, I get to decide when it’s ready) and the texture is great. I intentionally grew a lot of cabbage this year specifically for sauerkraut since we ran out of it in January. My homemade version is also rich in probiotics that are so healthy for us! I took a few photos while making this jar.

I’ll check on it in 7 days and decide if it’s done (personal taste preference) and if so, I’ll keep it in the fridge. The temperature in the fridge will slow down/stop the fermentation process so it doesn’t get too sour.