All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Feb 13, 2011
"Homemade sauerkraut is the best! I left out the juniper berries, cause frankly I dont like them. had trouble getting enough liquid out of my cabbage so i added a weak salt brine solution to the cabbage and it worked perfectly to cover it with some room to spare. I should have let it ferment a little longer to increase the sourness, but i was so excited after 3 weeks, i couldnt wait to jar it up and share with friends. Delicious none the less