On Saturday, Myles and I decided to follow along with Art + Bri and make some homemade sauerkraut.
Myles is a pretty picky eater (not unlike his mama -ahem-) but it’s amazing how much more willing to try things kids are when they take part in the preparation. He was happily mixing and tasting cabbage and salt, and he’s eager to taste the finished product in a week or two.
We followed their directions except that instead of using a regular mason jar ring with a paper towel as Art suggeted, we used a reCap Mason Jar Lid with a reCap Fermenter. (reCap is an awesome local company in our area, and I love their products! I got their fermenter a while back when I backed their Kickstarter campaign.)