Even though I accidentally used about four times more salt than the recipe directed, it still turned out well. The key was draining most of the liquid off before I taste tested it. That’s my theory anyway.
I packed it tightly into quart mason jars so that the remaining liquid covered the kraut and threw it in the refrigerator. As with most my “experiments”, Trevor was hesitant to eat it. With the way he acts, you would think that I was a frequent brewer of botulism or something. It took some coaxing, begging, and cooking of hotdogs, but eventually he did try it.
My sauerkraut got two thumbs up and requests for second and third helpings. Phew! Not too shabby for a first attempt at kraut. And bonus!– it turned this beautiful and vivid magenta color thanks to the red cabbage I threw in.