As we are moving towards a cooler season and fresh produce is in abundance, it seems like a very good idea to start preserving some of the goodness. My first project in September is the Borscht Sauerkraut that was inspired by the Eastern European beet borscht. It is rather easy to make and the outcome is worth all the labor. Give it a try. A word about salt. To succeed with your sauerkraut project you will need to use salt. From my own experience, the amount that works best is 2% of the total weight of your vegetable. Some people use more, some people use less. If you have never made sauerkraut before, 2% is a safe amount. Use a kitchen scale to weigh the grated vegetables before calculating how much salt to add. To ferment my 730 grams of grated vegetables, I used 15.6 grams of salt. Tools: jars with fermentation lids ( I used one 800 ml/0,2 gallons fermentation jar) glass fermentation weights box grater or a food processo...
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