Our Kraut Making Party Was A Huge Success!!!
Karen Voelkening-Behegan explaining the basics of making kraut with a starter culture.
Gabrielle Klein-Mejia is showing the group how she makes her sauerkraut with just a little bit of sea salt and water,
Proud chapter members showing off their fermented creations!!!
Tips from our members
As you chop each quarter of cabbage, sprinkle 1/4 tsp salt over each quarter as you go, and it will start producing juice right away.
Add garlic after kneading, not before, or else it can burn your skin.
Add a little filtered water if needed to submerge the cabbage pieces after you stuff the jar and pound it down.