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To: richardred who wrote (4977)	8/6/2018 10:35:10 AM
From: robert b furman	1 Recommendation Recommended By richardred Respond to of 7243

Hi Rick. For the last 5 years I have made homemade sauerkraut. Last year I made 83 gallons which resulted in approximately 250 quarts of canned sauerkraut. The article says it well - comparing homemade sauerkraut to commercial sauerkraut is a lot like a fresh peach vs a canned peach. Homemade is sweeter vs bitter. Homemade is crunchy crisp vs soggy. I give most of it away to the 5 person crew that we make it with. They distribute it to friends and many elderly who used to make it themselves. My favorite use of kraut is to top it off on a bratwurst in a bun. We often put it in a slow cooker with pork chops or a pork loin. Last year a group of elderly men here in Howards Grove who have been making sauerkraut for years invited me to join their group. I had been making horseradish with them for about the last 10 years. I'm at least 15 years the youngest so it is fun to hang with these guys and learn of all the old stories and recipes. After all, those guys are all in their 80's, and somebody has to do the lifting - I'm that some guy. LOL We went the bear creek area to buy our cabbage. I pulled a trailer with wooden sides on it, as we picked up 125 heads that averaged 22-25 pounds. . The first time I tried to stop at a rural stop sign, the load pushed me into the intersection before I got it stopped. So it was a slow ride home of about 70 miles. Of course the group knew every bar along the way. It's composed of a salty bunch of guys - the other cooking thing they do is moonshine. After the load was in the trailer we paid for the cabbage - 2 24 packs of beer and 50 cents a head for the cabbage. I put caraway in my sauerkraut - by the time I bought the caraway - I spent more in caraway than I did cabbage. As of today, My school basement has 12 cases of empty quart jars accumulating - awaiting this year's crop of cabbage to be harvested. Some time in mid October we'll make the next run and start the shredding and mixing of pickling salt and caraway. It takes about 6 hours and after the noon whistle blows I spring for several pitchers of Bloody Mary's made from the bar across the street from my old school house. Yes I'm living the good life,and hoping to preserve some of the neat old traditions, of a past lifestyle, that also happens to be not only fun but healthy. This year I've added two new crocks so my capacity to make Kraut goes to 94 gallons - not sure I need to do more - but everybody loves it ! As a side note, a local kraut factory owned by Lakeside Produce has been shuttered for years - GLK's plant in Bear Creek is very efficient. Great story that I can relate too - Thanks for posting it. P.S. I also grow a cabbage called Filderkraut. The seeds come from Germany. They were developed specifically for making sauerkraut. It is by far sweeter. Bob