I love kraut with sausage or hot dogs but I go store bought.
But as a little boy I remember my grandma putting up crocks of it.
When it started to ferment the smell was wonderful.
I can open a can, grab a fork, and eat it all.
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H*LL HAS OPEN BORDERS. taken from fox news
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I have made some before and liked it, unfortunately the store bought I enjoy (in the bag) is not fermented, it is an acidic process from what i understand, is it still healthy as fermented, the original?
I grew up with it, store bought and home made.
I go to farmers markets and buy some every year but not all of that is all that good.]I like it SAUER, and some of the home made stuff is blah.
Have to add vinegar to it and let it sit for a while.
We used to, and I still do about once a year, cook pork ribs in a large oval roast pan at a slow boil long enough, at least an hour, so a lot of fat is cooked off, then pour off some of the juice and fat and then put in saurkraut till every thing is covered and cook that at a low temp. for another hour.
It was usually done during cold weather and often the ribs would be put in the unheated porch till the fall solidified and could be removed easily.
Smoked wiener or sausage was often added.
Dad liked to put cut up potatoes into the pot also but I always preferred using mashed potatoes.
Just thinking about it makes me think I will cook a batch up in the next week or so.