How to make Sauerkraut
Sauerkraut is an essential part of Czech cuisine, and one that's nigh impossible to substitute for. It's a pro-biotic, but perhaps more important historically, very rich in vitamin C, and it keeps for very long time without refrigeration. I had a first go a making sauerkraut some 25 years ago in my early days in Scotland, without understanding the process (and before one could readily find information on the internet), and it didn't work. I have had another go last September, and we have eaten over 40kg of the stuff since. Turns out, it's really simple to make if you know how. »