Making Sauerkraut

Bummer!

 

well, we have done this as well.
fortunately, more successes than failures.

bottom line: it is cheaper to buy store-bought.
yes, we know how to make our own, and we THINK
it is better, but the cost/benefit ratio is too high too continue.
even the "farmer's market" offerings are cheaper than ours.

and here is something i learned online:
buy the absolute cheapest and further ferment
in our own jars to get the Best Taste, in our opinion.

 

Must respectfully disagree. I grow my own cabbage which I can pick at exactly the right time. (This year the cabbage couldn't take the heat, but we have 30 or so quarts put back for that very reason.) The soil I plant in makes sweet cabbage. I can shred the cabbage however thin I want it. I can leave it I the crock til it ferments to the level I like it. Have never had a failure.
If our cabbage doesn't do good, and we need to make more, I just go to the store when they first start coming in. I can cherry pick the ones I want and repeat the above.

 

I ferment mine nothing but cabbage and salt.
move to the fridge when its done
watch the guy on you tube better done yourself he ferments everything

 

That sounds tasty.