Today, I cut up some cabbage to make "Mason Jar Sauerkraut". I stacked red & cabbage, just 'cuz it looks purdy :), stamped it down (great zen moment to let go of the cares of the day), added saltwater, and got ready to put it up on my "culturing shelf".
Alas! There was a forgotten jar of Sauerkraut!
It had to be at least 5 months old, it slipped behind some other jars, and I completely forgot about it.
Adventurer that I am, I opened it, sniffed it, removed the curdly white stuff (harmless), rinsed it off.....and tasted. YUM! Actually, I could not stop myself and ate over half of the jar. Left a tiny bit for the kids tomorrow. One tip for all you Sauerkraut makers: add Fennel seed! It makes it even better.
You can just Google "Mason Jar Sauerkraut" and get a zillion instructions, so I won't post the recipe (shred cabbage, put in jar, STAMP IT DOWN, sistah!!, cover with salt water...1 tsp to 1 cup of water, lid loosely, and let sit at least 2 weeks...or 5 months like me). You can see how I made sauerkraut in the crock at http://www.herbmagik.blogspot.com/#!/2010/08/kraut-is-making-kraut.html. I love the crock, but you have to make a lot to make it worth the "watch", plus it makes my kitchen smell like gas (we do have a funny story with that, that I will post if someone wants to know ;)...).
Enjoy, and go ferment something!