I’m currently making a micro batch of sauerkraut at home. I have always wanted to do this. I love sauerkraut, but I’m the only one in the house who does, and stores only seem to sell big jars of it. The second I open a jar, it goes brown within a week in my fridge.

I figure this way, I can play around with the flavouring and the amount of cabbage on a shoestring budget. And if it turns out tasty, I and eat it all before it turns bad, that will be a win my books.

You might be wondering about the glass pebbles. Well, turns out they are easy to sterilize, and heavy enough to keep the cabbage submerged in its own juices as it ferments on the counter for the first three days. From there, I can let the sauerkraut finish its thing in the fridge. In two weeks, I should be able to dig in. 😀