If you love sauerkraut, then nothing beats the homemade version. Grated cabbage is fermented with preserving salt for 21+ days, before being packed into jars. Enjoy as a side dish, condiment or in sandwiches.
I am an old farmer from 'way back and have made my own kraut for years. This is the way I make it, except I don't use a crock, but pack the shredded cabbage directly into wide-mouth quart jars. Store at temperature of 60-70 degrees, covered with an old blanket to keep dark. (I store it in an outbuilding.)In six to seven weeks, we feast on sauerkraut and ribs. Makes about 18 quarts. I run the quarts through a boiling water bath for about 20 minutes to seal. (A 15" piece of 3/4" dowel makes a great tapper!) - 25 Mar 2004 (Review from Allrecipes US | Canada)
Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just the way my mother-in -law has made it for years. I never buy store sauerkraut anymore! - 30 Dec 2002 (Review from Allrecipes US | Canada)
I've been using this recipe for years and it always turns out great - except last year when I left it way too long and it got mushy I use kosher salt instead of canning salt, so have to use 4 Tbsp to get the right weight. I make the kraut in 5 lb. batches and mix it well in a large container as the salt needs to be evenly dispersed before packing in the buckets. I use a 5 gallon white food safe bucket (which holds up to 25 pounds of cabbage). I scrub it well, pre-rinse with a bleach/water solution and then rinse well with water. I weigh the kraut down with a glass pie plate and gallon jar with water in it. For more tart kraut, you can also add a cup apple cider vinegar. - 14 Oct 2009 (Review from Allrecipes US | Canada)