Sauerkraut

I always grate up a potato into my kraut along with some caraway seed. The potato will take the tartness away. I like to let it simmer a long time. My dad loved my pork and kraut and had me make it for him all the time. He was German and loved his kraut.
 
air cannot get to the kraut

so, I put about 2" of water ontop the kraut then sink a diner plate and weight it down to keep the cabbage submerged.
 
Mr. Green Jeans said:
My great grandmother was from Germany. She did kraut Bavarian style. She had a deep cast iron skillet with a dome lid so it was essentially like a Dutch oven. On the stove she would saute: 1 chopped onion, 1 cooking apple chopped when it was nearly done she added (she rarely measured) about 1 Tbsp ea of brown sugar and cider vinegar folowed by a pinch of caraway seed. Then she'd toss in drained kraut, and bake several hours in a moderate oven with or with out sausage.
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That's what i do to my fresh made red cabbage, minus the caraway seeds.
I love red cabbage and make that from scratch.
Kraut, I buy.
 
I made it last night and was the BEST kraut I have made!!!!!

I used 3 cans of kraut, 2 cups of red wine, 4 Tbls of butter, 1 large onion, 2/3 lb of polish sausage, some pork neck bones and 2 tablespoons of malt vinegar.

EXCELLENT!!!!!!!!!!!!! I cooked it for 1 hour.

Thanks everyone for your help and ideas!!!
 
bobby flay has a good kraut i have made .. its very tangy ..
most of the time .. hebrew national .. love that stuff ..
 
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