I made 2 pints – 4 half-pints – of kraut back around the first of the year and gave some to a few people to try. It was OK if they did not like it, but I had to know why. I now have 14 lbs in “getting happy” with some minor changes. (Robin gave me a great Kraut Crock for Christmas) Here is the first reply to the tasting so far. Two more to go.

Hi, You Two,

I have just eaten the best, most delicious sauerkraut I have ever tasted in my whole life—a mere 29 years—and I’m sure you can guess who made it. Wow! That is terrific; absolutely wonderful. I am running out of superlatives, but, no kidding, it was the best. Can I get on your Sauerkraut Donation list? Here is how I made it: boiled red potatoes until just barely tender, drained water, added hot Louisiana sausages, your sauerkraut, a bit of brown sugar and a sliced apple. To die for. Our stomachs are bulging, we can barely move, but Bob and I are happy campers—we ate the whole thing.

Thank you for sharing your wonderful sauerkraut with us—I need to return your jar. See you next Wednesday—I’m sure I will still be raving.

Hugs,
Gail

Once I get the recipe down and the technique corrected, I will post the results here. Until then, think Pork Mit Kraut! Cheers.