Sauerkraut 2.0

So, we sampled and jarred up our second batch of sauerkraut tonight. It is definitely more like traditional sauerkraut, with a distinctive tangy flavor. Also, we fermented it in the same container, the Perfect Pickler, that we made pickles in last week, and even though we had washed the container out, there was a residual bit of garlic, peppers and dill, which you can just taste in the new batch of sauerkraut. Not that that's a bad thing! Anyway, we ended up with just over 2 quarts from this batch. We've got about half a quart left from the first batch, so the timing is good! I look forward to starting another batch soon!