{"id":516,"date":"2020-12-06T19:19:01","date_gmt":"2020-12-06T19:19:01","guid":{"rendered":"https:\/\/www.elwoodrestaurant.com\/?p=516"},"modified":"2022-01-12T01:12:55","modified_gmt":"2022-01-12T01:12:55","slug":"fermenting-sauerkraut","status":"publish","type":"post","link":"https:\/\/www.elwoodrestaurant.com\/blog\/fermenting-sauerkraut\/","title":{"rendered":"Fermenting Sauerkraut"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Making Sauerkraut at Elwood with Chef Adam Diltz\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/Hnhkx9eUr6A?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n<p>Some hate it, for others it&#8217;s a staple foodstuff. To the northern Europeans it&#8217;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.&nbsp; I personally love sauerkraut, whether its raw, cooked, or any way it&#8217;s served. It&#8217;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&#8217;s needed. In the video above, I show you how I do it myself, with a little help from my cabbage stomper from <a href=\"https:\/\/www.facebook.com\/liamsluck\/\" target=\"_blank\" rel=\"noopener\">Liam&#8217;s Luck Woodcraft<\/a> in Bloomsburg, PA.<\/p>\n<p>You can now purchase jars of sauerkraut and other housemade Elwood items in our online shop.<\/p>","protected":false},"excerpt":{"rendered":"<p>Some hate it, for others it&#8217;s a staple foodstuff. To the northern Europeans it&#8217;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.&nbsp; I personally love sauerkraut, whether its raw, cooked, or any way it&#8217;s served. It&#8217;s made with such [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":511,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7],"tags":[27,28,29],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fermenting Sauerkraut - Elwood Restaurant<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.elwoodrestaurant.com\/blog\/fermenting-sauerkraut\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermenting Sauerkraut - Elwood Restaurant\" \/>\n<meta property=\"og:description\" content=\"Some hate it, for others it&#8217;s a staple foodstuff. 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