tag:blogger.com,1999:blog-5603202988847584283.post5364153524193235339..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: Springtime mit KrautEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5603202988847584283.post-67766514881863581952007-04-05T05:21:00.000-04:002007-04-05T05:21:00.000-04:00That makes us even, Jonathan, because I've tried m...That makes us even, Jonathan, because I've tried making sauerkraut the way you describe, either. Most of the sauerkraut you buy in the store doesn't have much "pop" or "zaz." Another reason to make it at home.<BR/><BR/>I like your blog. Nice idea, focusing on one country at a time, peace through food. Right on...Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-28076039346964302412007-04-04T22:59:00.000-04:002007-04-04T22:59:00.000-04:00I made sauerkraut last winter, but didn't do any o...I made sauerkraut last winter, but didn't do any of the serious fermentation. It was basically cabbage with a pickling salt rub and then boiled and canned. It didn't have the sauerkraut pop or zaz, but it was alright. I look forward to following this recipe and maybe canning instead of putting it in the refrigerator. <BR/><BR/>On our blog, we try to cook food from every country in the world. We're only starting, but it's been going well.Jonathanhttps://www.blogger.com/profile/14329091909040626784noreply@blogger.com