Possibly our very favorite experiment was when we tried our hands at homemade sauerkraut. Cabbage, salt, water, time, temp and a lack of air all come together to work their magic in this lactic fermentation wizardry. Leave it set for a long time in a dark, cool environment for a mellow sour hit and slightly softer texture. Run it quick and fast in slightly higher heat for a very pungent strong and crunchy product. Usually after about four weeks is when we test it daily for that perfect sour hit and crunch. It makes the Turkey Reuben a huge fan favorite for us all.
Ingredients: Cabbage, kosher salt, water