Three Tips for Better Homemade Kraut

Making fermented vegetables is both a science and an art. Understanding the biological processes behind vegetable fermentation can take you a long way in making simple, delicious batches of kraut. But it is the practice of making them again and again that teaches us what goes into the best batches of these living foods. It is true; each batch of sauerkraut is a little different than the last. The condition under which it is made greatly affects the end result, but so does the vegetable itself and its origin. Microbes from the soil make their way onto a head of cabbage and then into your final product. In order to make the most of this process, it is helpful to understand how to manipulate the process to create the best kraut.