I'm 1/2 PA dutch, 1/4 German and 1/4 Irish....I grew up on Sauerkraut. I started making it myself last Fall and can't wait to start up again. I ferment it for just 3-4 weeks then pack it in freezer bags to store it. I'm almost out from last years batches...so...I'll be firing up my crock shortly too.
I like and make mostly plain old sauerkraut...but I have a deli style caraway seed recipe that's also really good in a Grilled Reuben.
Mmmmm mmmmm.
redhawk