Some hate it, for others it’s a staple foodstuff. To the northern Europeans it’s a comfort food and a necessity, made in the fall when cabbages are sweetest and stored in the root cellar to get through winter. I personally love sauerkraut, whether its raw, cooked, or any way it’s served. It’s made with such a simple technique, using fermentation from the yeasts that grow on the cabbage to transform it into sauerkraut. Cabbage, salt, and time are all that’s needed. In the video above, I show you how I do it myself, with a little help from my cabbage stomper from Liam’s Luck Woodcraft in Bloomsburg, PA.
You can now purchase jars of sauerkraut and other housemade Elwood items in our online shop.