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Old March 24, 2018   #21
imp
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Join Date: Apr 2009
Location: Wichita Falls, Texas
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Andrey, your sauerkraut looks much like my grandmothers did ( as I can recall from long ago!), nice and plump yet, not stringy and gooey. She made several types, one of my favorites was made with carrots, apples and caraway seeds, another with some rye seeds as it fermented in HUGE old crocks! Sometimes she would shred some home canned red beets to add to the salad just before serving, to "sweeten" it, she said.

Made me smile to see your pictures of your sauerkraut.

I used to love most of what ever she cooked, she cooked everything on a huge cast iron wood range, maybe coal? I was only three last I saw her, so some things are not recalled well.

Edit:

Do you put the cranberries n while fermenting or at serving, raw or cooked?

Last edited by imp; March 24, 2018 at 08:35 PM.
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