We eat the Bavarian style, in the can. I usually fix it with cooked sausage, mixed in.

No. No cabbage at all.

It's to expensive and the canned sauerkraut is good. Why go to that much trouble to make it yourself.

I LOVE sauerkraut!

I eat it occasionally. I haven't made it, although I have my FIL's sauerkraut board (shredder). He made it regularly. In a crock. Or two. I don't know who has the crocks but assume they are still in the family.

He would usually cook a main dish including sauerkraut with a combination of tomatoes and a meat, often sausage, slowly baked. One of my BILs will make it and DH enjoys the familiar taste but I like mine with a little sharper taste, more plain and crisp and without the muddle of tomatoes, garlic, onions so never quite became a fan of the family dish.

I've made a skillet dish of drained kraut, cooked egg noodles, browned pork sausage and a bit of broth just heated and steamed together a few minutes. (Blush. It's a 'Martha' recipe). I do like that.

We've been to a Polish annual dinner that serves a stew or soup with the meal. Both kraut and fresh cabbage included in the stew, it's really good. I don't know the correct name or have a recipe though, I'll have to make a point of getting it some day.

I have eaten it, when I was a kid...but not much. I didn't really care for it. I don't eat it now. I do like cabbage but only if it isn't cooked to mush. I like it with sausage or by itself with butter. Also cabbage rolls.

Making sauerkraut at home by fermentation is pretty easy. How long it takes depends on the temp. of the room . We make ours in a crock in a fairly cool basement. It takes about 2 weeks. The hardest part is shredding the cabbage. You add salt mix it around , put a plate in container that will press the cabbage down as a brine forms. A plastic milk container filled with water can hold the plate in place. We preasure can the finished sauerkraut.

The sauerkraut that you can buy in plastc bags at most stores has a very similar taste and texture. The secret to good tasting sauerkraut is cooking it correctly. Do more then dump it in a pan and heat and eat.

I love sauerkraut! Cooked with spare ribs is my favorite. Also good cooked with sausage. I love a good Reuben sandwich, too. I've also had sauerkraut salad at a buffet in Chicago once, but have never seen it anywhere else since. It was delicious!

I tried making it a couple of times, back when I was a lot younger. It wasn't all that much work, and it came out really REALLY good!

Rusty

Yes, I love sauerkraut. We usually have a jar of Claussen sauerkraut in the fridge, to eat alongside (not on) sandwiches at lunch as a lower calorie alternative to chips.

I love sauerkraut!!! Sausages and sauerkraut on a bun with onions and mustard!

I prefer the bag kraut. Love kielbasa with kraut, hot dogs with kraut, and pierogies filled with kraut and potatoes. I put a some caraway seed in mine.

Yes I do. I also like to make it with sausage or spare ribs. When I do it that way I add a little brown sugar to it.

On hot dogs, with mustard. : )

Once or twice a year on a hot dog. I buy the kind in a plastic bag.

Only on a Reuben sandwich.

I prepare sauerkraut along side pork chops, pork roast with caraway seed crust, and in a dish where you bake sausages and pork chops in a bed of sauerkraut (choucroute garnie.) I use the jarred kind, or some made by a local at our Farmers' Market.

I love Reuben sandwiches. Haven't had one in ages. Now I am having a serious craving ;-)

Oh yum in a crockpot with pork chops and cubed potatoes! I’ve been known to eat it for breakfast the next day.

I love sauerkraut and kniphla! It was a staple in our home for dinner When I was a child. Kniphla are small dumplings made with an egg dough. Sort of like spaetzle, but bigger.

My grandparents were from Bavaria. I remember when I was kid watching my grandma can sauerkraut. I remember seeing lots of jars of it on the shelves in the basement.

I don’t eat it very often, but I love it on hotdogs, which I don’t eat very often either!

I have to make pork roast and sauerkraut for my DIL's B-Day every year. It's her very favorite thing. I make boiled potatoes to go with it and the juice goes on the potatoes. I make it the Alsatian way with brown sugar, chicken stock and onion, baked in the oven with the pork roast in the same pan. I always buy the packaged kind in the cold section for that and I rinse most of the brine off before cooking it. It makes for a milder tasting kraut. If we are just having it for hot dogs or a Reuben I just buy the Bavarian kind in the jar. It's supposed to be very good for the digestion but I'm not sure if the kind that is processed in the jars and in the cold section of the normal grocer is the kind that has all the probiotics. You might have to get that in the health-food stores and eat it cold, not heated - I would think that heating it would kill off the good bacteria, similar to kimchi.

Yes, I grew up eating it and my Grandma did make her own and put it in big stoneware crocks.

Sue

I make sauerkraut and several other fermented foods, but I want to say that once fermented foods are heated--cooked or canned--they lose their probiotic properties. Canned sauerkraut has none, but the Clausens, which you find in a refrigerated section of the store, does.

Foods cooked with sauerkraut are tasty, but no longer probiotic effective.

I like it and usually have it with a hot dog. Love a good Reuben sandwich!

We eat sauerkraut, but I never eat the canned stuff as I think it picks up a metallic taste from the can...I buy the stuff in the plastic bag. We serve it with kielbasa and oven roasted potatoes.

Yes, and we just had bratwurst and sauerkraut this week.

Yes, DH will eat the canned stuff ( I will but I don't savor it). The ones in the plastic bag are good. My favorite is the one in the glass jar l actually prefer the whiter New Kraut. Ba-tampte is my preferred. I think it's regional.

Yes, I have always loved the taste. I grew up with canned, then as an adult I switched to the plastic refrigerated bags when they became common.

Let us know if your experiment works, two25acres! I'm curious -- is there a minimum quantity of cabbage for the fermentation to work? What's the smallest batch possible?

Strangest thing, I posted this question a week ago and it's just now getting action. It never showed up and I figured it was lost. Anyway. I have my first batch brewing, I'm going to test it on Sunday. Thanks for the interest.

I have never made it from scratch but eat it very infrequently. My mom used to make it when I was growing up, cooked with pork ribs and eaten over rice. That's the way I make it but since my kids didn't care for it, I never made it much. It sounds good right now, though.

I grew up eating sauerkraut, as my grandmother was from Germany, and my mother cooked it often and served it with Bratwurst. She bought sauerkraut in a jar and did not make her own. Today, I eat kimchi instead, and I do make this myself.

Love kraut. I use Franks for cooking, sometimes the shelf stable, sometimes the fridge stuff depending on what I'm making. I make my own too, for fresh eating.

Only on a rueben or brat and only when eating out. At home, I carmelize onions for the brats. Mom made the pork ribs & sauerkraut, too, but I never cared for the kraut element.

My post didn't appear for hours either, what's going on? Are some of my posts being scrutinized? If so, only if it's about about sensitive issues such as sauerkraut??

I like it many ways. Cold with Granny Smith apple slices is good snack.

I won't eat it cooked alongside greasy foods like pork or sausages. On the side please.

I grew up eating my grandmother's homemade kraut, and occasionally make it (cooked) with polish sausage. I mentioned, on another thread, having had an intestinal infection which took two rounds of antibiotics to cure. After that I ate fresh kraut and live yogurt to repopulate good bacteria, although neither is something I want to eat every day. On New Year's Day we have sauerkraut, or another dish with cabbage, for good luck.

I also like to avoid any veggies cooked in a way that they get coated with meat fat. Like in Germany or German restaurants, sauerkraut is usually a side dish, not something greasy from being with cooking meat.

Well, I forgot about Reubens and eating it on hot dogs. Last time I went through Sonic they told me they no longer sell the one with kraut on it. I was kinda disappointed as that was the only reason I go there when I do go.

We love sauerkraut and so does my dog. I mainly eat it with bratwursts. I had some in a couple of German restaurants last year. The kind they served was sweet. I'm not a fan of that. I also don't like it with the caraway seeds.

Yes! I love to make it with purple cabbage. Sooo pretty!

i don’t like it with caraway seeds, either!

Another use of red cabbage that's very traditional in German cooking is "rotkohl" (which simply means red cabbage). The cabbage isn't fermented like sauerkraut but rather it's sliced and cooked with vinegar and sugar to give it a little sweet and sour taste. Apples are often put into the mixture for cooking too. It's delicious.

I grew up with sauerkraut. At our house, it was not a delicacy, but a necessity. Coming out of the Depression and living on a farm, making and canning sauerkraut was one of summertime's activities for stocking your food larder. It was a way of using all those cabbage heads in the garden that you could not possibly eat when the cabbage heads were ready.

We used a cabbage slicer board, something that you have probably never seen. It was a board with two very sharp blades mounted at an angle across the board. Cabbage was sliced by pushing the head across these blades. One had to use care not to slice his fingers as the cabbage head reduced in size. Slicing cabbage was my job during kraut making day. I kept the hearts of the cabbage heads to munch on - Great natural food. A cabbage heart has a bitter rind where the leaves fastened. This part was cut away and only the inner part was eaten. Sprinkle a little salt on and much away. Optionally, a dash of black pepper could be added.

There were 2 recipes that farm wives (in my boyhood location) used to make kraut. One used 7 days to ferment while the older recipe needed 14 days. Fermentation took place in a large stoneware container and often outside the house. It would have been placed on the north side of a building where the sun never shone. A lid was loosely placed on top and positioned such that air was admitted to the jug. It has to be arranged to keep insects out. Some arrangement of boards and cover kept rain off the jugs.

After fermentation was mature, the kraut was canned the same way as any other garden vegetable.

Living on the farm and being as self sustaining as possible was no fun. I estimate that my mother, sister, and I spent 30% of our waking hours preparing food for the seasons to follow until the garden again produced the next year.

Love sauerkraut and would eat it every week if I could (too much salt - high blood pressure). I actually prefer the jarred or canned sauerkraut to homemade.

Pork Hocks roasted for hours in the oven with a jar of sauerkraut. I know all the fat is not healthy but me and my SO treat ourselves every once in awhile. I also love it on hotdogs & in a Reuben sandwich. I thought canned sauerkraut was good as a probiotic so am disappointed to learn it's not.

So far, success. We had brat bites with sauerkraut and mustard during the game yesterday. I cooked the brats and and had put the sauerkraut on them at room temperature. They were good. I used Pink Himalayan salt for this brine and we liked it. I personally think I will like it more as it ferments longer. From what I understand the probiotic benefits remain unless heated above 106 degrees. I'm ok eating it at room temperature though. Had a half cup this morning. Gonna do another one with caraway seeds and will use the purple cabbage.

I made a rueban casserole for dinner last night. First time making the recipe and next time I'll double the saurkraut. excuse the typos. It's early and I'm too lazy to fix them... ;)