My Grandfather always made sauerkraut in a giant 30 gallon crock. This is my homage to his memory. A small batch kraut made simply. Slice, Salt, Smash and wait.
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Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
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