Sauerkraut

[mosesbotbol]

Originally Posted by tuxpuff

I notice a huge difference over bagged kraut. Some of that stuff you buy in the stores isn't even real kraut...just cabbage in brine. What makes kraut great (and what mass producers don't do) is a slow ferment...so I always try to do it at the lowest possible temperature where it will ferment.

How long does bucket take at let's say 60 degrees?

What is your recipe? I should give it a go again.