Single Quart Sauerkraut
Marisa McClellan | Preserving by the Pint | Running Press, 2014
Historically, people made their sauerkraut in large batches after the first frost because a freeze makes cabbage sweeter and slightly more tender. The cabbage would be finely sliced, salted, packed into large crocks, and pressed until it released liquid. Then it would be allowed to ferment in a cool place. These days, most of us don’t have the space for large sauerkraut...
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