Lacto Fermented Sauerkraut
This is a repost from an article I wrote a few years ago when I started making lacto fermented foods. I have not made anything fermented in some time. I'm gearing up to do this again. I love sauerkraut and it is easy to make. You will need whey to make this. Remember the feta cheese I posted about last week? You can use the whey from that if you make it. If not, don't worry you can purchase a good quality yogurt (with live cultures) from the store and strain out the whey. I don’t have large crocks to ferment food in; you don’t really need these to have success with fermenting. I tried the quart jars as suggested by Sally Fallon of Nourishing Traditions and found that sometimes, for some things, they worked great, but for other things they failed miserably for me. After reading more on the subject I tried using 2 quart jars and gallon size glass jars. These have worked great for me. I highly recommend the gallon size jars...