On June 27, I started cabbage fermenting to make sauerkraut. It’s been almost three weeks now and actually, we’ve been eating out of the fermenting box so I took it all out of the fermenting box and put it in jars yesterday.
It’s so easy to make small batches using the Crazy Korean Fermenting Box.
We really do love homemade sauerkraut and eat it at least one a day, usually twice because I will eat it with my eggs for breakfast. Yesterday, as soon as I took it out of the fermenting box, I shredded two more heads of cabbage and started another batch.