It’s been cold, wet and raining for the past while (with snow, in some areas!!), which meant it was the perfect time to stay indoors and finally make sauerkraut.

While I remember my mother making sauerkraut when I was a child, and I know I helped at least a little, I have never made it myself before. In fact, it was my mother’s sauerkraut that had me believing I didn’t like the stuff at all. She made incredibly strong kraut, and it was many, many years before I tasted any other and found it… okay. LOL Then one evening, while we were hosting a home schooling historical pot luck set in a pioneer theme, one of the families brought a fresh jar of sauerkraut. Fresh as in, just made that day and no fermentation. I was surprised by how good it tasted.

Cabbage, however, was one of those things I just didn’t tend to buy. In fact, it wasn’t until we moved here that we started to pick it up regularly.

I have an old friend from high school that has shared on social media about the sauerkraut she has been making, and with all the food preservation stuff I’ve been getting more and more into, I found myself wanting to try my hand at it. I did some research and found that it is incredibly basic – but it didn’t sound like what she was making. So I messaged her and got her recipe. It’s more like fermented vegetables, with added probiotics, than sauerkraut.

I decided to do both.

This post will be on the basic sauerkraut I made first.

Here are the ingredients.

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