I opened the plain sauerkraut tonight, and I find that I much prefer fresh 3-day sauerkraut to any other kind.  I think I went at least 30 years without eating sauerkraut, before I started making it.

The first day is the best, by me.  Once I open the sauerkraut, after fermenting, I put it in the refrigerator.  Refrigerated, it is still good, but nothing compares to the fresh stuff.  I think I am going to start making smaller batches, because I so prefer the new 3-day stuff.

I am not saying I don’t like the sauerkraut all the way to the bottom of the jar, it’s just that the first day is so nice.

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