I buy the kind in the plastic pouches, but I would really like to get some that has been fermented longer and is darker in color and doesn't taste so bitter. I lucked out with a jar a few weeks ago (lid was so tight I had to punch a hole in it to get it open). The stuff in the store is always so white and IMO doesn't taste as good. Any ideas?
Get one that has cabbage, water and salt as the only ingredient. Put it in a mason jar and add a weight to keep it under the liquid (my weight is a glass paper weight I found at the flea market). Let it ferment to the point that you like. If the kraut contains bha or bht it won't ferment any further. If you want to make it completely homemade the recipe is easy, one medium head of cabbage (5-6" diameter) and 3tbsp kosher salt. Shave the cabbage down to about the thickness of a dime and mash it into the jar sprinkling it with the salt, it will release all of the liquid it needs. As long as the cabbage stays under the liquid it's fine. Let it sit in a cool room for 3-6 weeks until it's pickeled enough for you. Refrigerate it after that because it will keep getting stronger.
