tag:blogger.com,1999:blog-583945404630462564.post8977997256788868727..comments2019-06-01T00:20:59.916-05:00Comments on Shady Character: Canning the KrautShady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-583945404630462564.post-40435230551415524892011-11-07T17:38:37.083-06:002011-11-07T17:38:37.083-06:00Welcome, Alyssa and thanks for the comments! We ar...Welcome, Alyssa and thanks for the comments! We are not big sauerkraut eaters but I'm almost pathologically compelled to try things that are so low-cost, low-tech I can't help myself. In the process I was reminded how much I like it. I think I was diverted from the freezing option by my web browsing but I'll give it a try next time. I suppose it's entirely possible I'll be doing another batch before the winter is over. Next stop: fermenting <i>other</i> veggies!Shady Characterhttps://www.blogger.com/profile/17522626839086685428noreply@blogger.comtag:blogger.com,1999:blog-583945404630462564.post-6718527373329279552011-11-07T14:28:26.031-06:002011-11-07T14:28:26.031-06:00Hello! I was recently turned on to your blog by y...Hello! I was recently turned on to your blog by your friend Mark Evans. By the looks of your posts you and I travel in the same circles. I'm enjoying your blog, thanks! I have been making sauerkraut for a few years now and wanted to offer that you not discount freezing it. I used to can mine as well until I realized that much of the wonderful health benefits of eating fermented food gets lost when we heat it for canning. I switched to freezing and it's fabulous. No worries about the texture being effected. It tastes just as good thawed as it does canned and you retain the wonderful bacteria that worked so hard to create the kraut. Freezer space I guess would be the only factor. I look forward to reading more!Alyssahttps://www.blogger.com/profile/09463697046143816866noreply@blogger.com