Yooo, masters,

Just wanna share with you my first kraut experience. I had never eaten sauerkraut before and I don’t even think you can buy the real deed around here. I decided to make them myself mostly because of the biochemical process, it also seemed very therapeutical. So I decided to do it myself.

Well, the first batch was a total mess. It smelled like garbage and it was nothing like you guys describe here.

This one on the pic is the second one. I added cabbage, 2% of salt, raisins and an apple.

22 days later I tried it. Gosh, was it amazing! I don’t think you can find this sourness anywhere else. The smell!!! Omg! I don’t think it was perfect, I didn’t weight it and I had to toss a little bit of it because of the oxidation, however it was rly a gastronomic experience.

Well, thx for the knowledge, the chemistry and physics class. You guys rock!

I just love this subreddit.