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East Central Arkansas | Made some kraut from the Winter cabbages from the garden.
I don't think this is going to be as good as what was made last year. I believe we ended up using mainly a cabbage variety we don't care as much for but it was a earlier marturity that was ready for harvest. Had one gallon jar that didn't fermenting right for some reason so it got tossed.
The jars have been done in a water bath canner for storage.
Something I haven't though about before is that by canning for storage we are killing the prebiotic so losing that benefit. I guess the next batch need to just store a couple jars in the refrigerator.
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Saeurkraut this Winter
