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Originally Posted by Rob Instigator
fresh Polish saurkraut smells like goddamn barf bile
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i remember my grandmothers room where she made and kept the Sauerkraut.
we made 40 to 50 kg of sauerkraut at once and always let it ferment for 4 weeks minimum.
!@#$%!,
in austria (germany and poland too for that matter) we always add caraway (whole) before fermentation too.
Also I think I would put the glasses into hot boiling water for a while, before you fill them. you don't really want any bacteria in there.