Making the perfect a sauerkraut is not as hard as you might think, it takes some time though..
the first part is finding the perfect cabbage, not to worry you will know when you'll see the perfect cabbage. Just remember: choose with your heart.Now it's time for trying to woe the cabbage, this is not that hard, cabbages falls in love easily.The early process demands both physical contact..and gentle serenading..Come week two you can start to relax, start making excuses.and talk to the cabbage of the possibilities of a more relaxed relationship.
Start bringing home other kinds of salad, (I prefer Roman Salad, notoriousfor it's frivolity) , the souring process shoul be well under way at this stage.Then the third or forth week, do the actual break up, this will brake the cabbages heart and thus completing the sour fermentation.Making the dish perfect (I go for the French way) abuse some bratwurst, neglect some apples, mishandle some juniper berries and finally
put the wine straight and then the dish is ready to eat.And it's all that hard work and bad attitude that makes eating a good sauerkraut such a bitter sweet experience.