Ryan Goodwin @cook_3814251
Awesome, never seen a recipe for the whole head. A little trick i like for keeping things submerged in a crock... a ziplog bag with some water in it.
Felice @morinoko
Yeah, I didn't know about doing whole heads until I saw a photo of a whole head of sauerkraut being sliced up in a cookbook I bought in Slovakia! I looked it up and it looks like it's often fermented that way in Eastern EU :) Good tip for the ziplock bag! I wanted to do that before, but my crock was too big!
MMOBRIEN @cook_2891564
Having lived in Germany for 3 years, this recipe appears to be fairly authentic. Simplified but authentic!
Felice @morinoko
Some people like to add caraway or other spices while fermenting, it really depends on who's making it. Though, I think it's more popular in Germany to shred up the cabbage and use just salt instead of doing it with whole cabbages and brine. I'll post that recipe soon-ish too :)
Eat Whole 2 Thrive @EatWhole2Thrive
I love sauerkraut, all kinds of kraut using different veggies
