STOP Making Sauerkraut The Old Way! Try These 25 German Tricks

STOP Making Sauerkraut The Old Way! Try These 25 German Tricks Stop making sauerkraut the old way with these 25 German tricks. We cover how to get perfect, crunchy fermentation every single time. In this one: - How to prep your cabbage to avoid the dreaded grey or slimy texture - The specific fermentation techniques that ensure your jar stays safe and crisp - Why your kraut storage habits might be ruining the final batch - Fixing the common mistakes that lead to mushy results - The difference between a simple jar of cabbage and authentic sauerkraut The method in one line: shred thin, salt accurately, pack it tight, keep it submerged, and give it enough time in the right temperature. Now tell me two things below. Which of the 25 tricks are you going to try first, and where are you watching from? I read every one.