2/20/2022:
I try to eat fermented foods regularly, with sauerkraut being the one I eat most often. I make the sauerkraut myself, using a recipe I found in Masontops Fermenting Guide & Recipe Book by Sarah Miller of KillerPickles.com. I made a batch yesterday and will make one today. I find the process relaxing. I have made the traditional recipe numerous times as well as the Kurry Kraut. The batches always come out great. I have also made the sour dill pickles, which also come out great. My only problem with the pickles is sourcing pickling cucumbers. I have tried regular cucumbers, but the pickles are either mushy or the shins are tough.