ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

Homemade Sauerkraut

6 Comments

I love to make homemade sauerkraut. It tastes better than the stuff from the jar. This video shows you how to make sauerkraut without needing an expensive pickling crock.

If any of y’all wins the lottery, can you buy me a pickling crock? I’ll pay you back in pickled vegetables.

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6 thoughts on “Homemade Sauerkraut

  1. I know you went with the V-slicer here. Do you have experience and/or opinion on the KitchenAid Mixer shredder attachment? I’ve really only used it for cheese and hard veggies (carrots, taters, etc).

    • Shredding doesn’t work because it gets too cut up and juicy. If you have the slicer attachment that might work better.

      The other thing with the food processor is that you have to cut up the cabbage into small pieces to fit it into the chute. That might make the slices too small.

    • I confused grater and shredder/slicer. Sorry. Grater is bad. Shredder/slicer should work.

  2. The time I made sauerkraut, I threw it out. It stunk to high heaven! Maybe I’ll try again this year.

  3. Pingback: How’d the Sauerkraut Come Out? | ReLocavore: Redefining "local"

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