Congrats and a big old pat on the back. I have never attempted to make kraut. First of all, DH would have had a fit. His concept was you go to the store and buy a can of whatever you want. Secondly, not sure I'd do such a good job.

Madonna

Good news! Glad it worked well for you. How long did you let it ferment?

Dave

Just over 3 weeks. It could probably have gone longer but I wanted it to be a little crisper than in the past.

You are aware, I hope, that processing destroys the health benefits of fermentation. Will still taste fine, but the probiotics are gone.

Yes, I'm aware of the cons of processing. We do eat it "fresh" but enjoy a jar or two later in the season.

No offense but not all of us are focused on the probiotics aspect of fermenting. :-)

We just like the taste of fermented foods so been making and canning kraut and all sorts of other things and canning them for decades before probiotics were ever discovered. Like gardengal we always eat some of it fresh but most gets canned. I don't want is a big ole crock of fermented kraut taking up room in the fridge for a year when I can have jars of it on the shelves for multiple years.

Dave

Likewise, Dave. My fridge is full of stuff as it is, even with just DH and I in the house. Plus, during the summer, I pack it even tighter with produce of one kind or the other. I appreciate the health benefits of various food items but don't dwell on it since my diet is varied enough to get what I need. I just eat what I like or crave, whether it be a prestine steamed head of broccoli (which I love) or a pork chop smothered in mushroom gravy once in a while. ;)) It's all about balance, IMO. I don't take vitamins (some people NEED them) because I eat what I need to. I'm chronically anemic...I eat beets, beans and other things that will counter that. LOL, I didn't mean to go on a rant and do appreciate laceyvail for pointing that out. Lori

YUM! Had a meal with my canned kraut tonight. One of my favorite meals (and I know this may not appeal to all) is to brown a package of brats, cut potatoes in half and lay them on the brats in a deep dish casserole and dump the kraut over the top. Cover and bake at 350 until the potatoes are fork-soft.

brown a package of brats, cut potatoes in half and lay them on the brats in a deep dish casserole and dump the kraut over the top. Cover and bake at 350 until the potatoes are fork-soft.

Yep, good stuff. We do that too only in a big cast iron skillet.

Dave

gardengal, we do that too, one of my favorite "fast" suppers.

Congratulations on the kraut. I've been packing kraut for more than 40 years, and am always astounded by how easy it is and how few failures I get in spite of temperature fluctuations and whether I actually save cabbage from the rabbits or have to buy it from the local Amish farmers.

I also can most of mine, although we eat it fresh for a while. I don't have room in the refrigerator to save much of it in there, although I do freeze a few packages. I get my probiotics by making my own yogurt and my husband loves kim chee, so I don't feel badly about canning the sauerkraut!

Annie