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If you’ve got a fermenting crock and a head of cabbage on hand, you’ll be able to make a mouthwateringly sour and salty homemade ’kraut exactly to your liking. And why buy it from the store when your own will be soft and tender, seasoned to perfection, and customized just the way you like it?
Learn how to make homemade sauerkraut with Bryan in the video below.