woodenvisions wrote:Let me ask the guy at work about this. Maybe he can share his secrets.
He makes home made Kraut weekly.Hes what I call a Kraut,Shine and Scrapple FANATIC !
He just did 100 gallons and gave me some 3 days ago. It's great stuff, that's for sure. Especially with some Ring Bologna sliced up and on the Black Stone. Add some good beer to the kraut and mix it all up.
100 gallons?! Wow! I'm having quite a fit over just a pint. Lol!
I remember all the old, OLD jars of pickles and various other veggies in my great-grandmother' s garage that she would dig out from time to time. When she passed, my cousin moved into the house and about 20 years later he finally did a full renovation on that garage. Still sealed, there were 30 varied veggie jars in a box under a stack of papers. I think he kept them just because. Lol!
Swamp Donkeyz BBQ wrote:I love sauerkraut! My Dad used to slow simmer sauerkraut with country style pork ribs in a cast iron skillet. I'm going to have to put this on my to do list.
I say roll with it. Incredibly cheap to make, just need patience. Lol!
OldUsedParts wrote:the absolute best Kraut that I ever had was in a storm cellar in the Panhandle of
around 1947 and it was in a very large crock container - - - - since the Lady of the House wasn't around we ate it with our fingers and I haven't had anything close since
At that time, the old world style was dying, but not yet dead. I'd love to see it back in full swing!