This is far too much fun!! Developing these recipes, the Sourdough Bread and this Sauerkraut. The results of the first batch of sauerkraut is almost complete. If you had some to sample, now is the time. Just let me know what you thought. Thanks Gail for your input!! Here is the Kraut Recipe that I am working on. There was a song – last century – that had the line in it, “… second verse, same as the first…”. Well, this second batch is better than the first, as sauerkraut goes! I just sampled some. It’ll be ready, I think about, 01 May. Basically, here is what is in my sauerkraut.
Ingredients:
14 lbs Cabbage, fresh
3½ T Kosher salt, no iodine
1¾ T Cinnamon
3¾ T Caraway seeds
4½ T Mustard seeds
2¾ c Four Monks White Wine Vinegar
Look at the recipe for the procedure. My crock is one that Robin bought me for Christmas and is awesome. Holds about 20 pounds of shredded cabbage. Also, I added 1/2 head of red cabbage to this batch, as I did the original batch. Gives it some color. I said above that I sampled some: There is a bite, but not offensive. And I detected some sweetness, but there is no sugar in the recipe. The caraway is good and the cinnamon is there, but in the background. Mustard seed gives a unique flavor. So for now, there is the report. We’re talking about 2 weeks before I bottle the kraut. Cheers!!
Boise Foodie Guild 
I had a group of coworkers over to partake in the sauerkraut fest/tasting. We went to the Bavarian place on Overland and got some Visa Verse and some Bratwurst and a jar of some authentic Sauerkraut from Bavaria. We barbequed the sausages and then did a taste test. First of all I must say, everyone enjoyed both Krauts, Yours was a red so a blind taste test was out. It was a coarser cut, seasonings were plentiful and obvious. It tasted sour with a red wine vinegar, and although different than traditional, was enjoyable. It had a rustic home grown feel and flavorful finish. One of the guests was picking at the spices in an effort to identify them however, since no one really knows what is in the traditional recipe it was more for interest than a comparison. I was pleasantly surprised and impressed, it had a homemade quality like mustard that can come in a million varieties, in fact that might be the next experiment. The Bavarian Kraut was good but common, in fact I think the local major manufacturers have knocked it off successfully. Congratulations and thank you for the honor of being one of the few, the proud, a Kraut taste testers. My guests now know I have cool friends that know their way around the kitchen.
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I am still in a state of euphoria from the sauerkraut yesterday—that was the best I have ever had—you did a terrific job on it—the spices and seasonings make all the difference. At first taste it seemed a little too salty, but when you mix it with the potatoes, sausage and apple, it is perfection.
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I can hardly wait! That was the best kraut I ever had—the spices are a big part of its perfection. I didn’t know there was cinnamon in it—probably where the tiny taste of sweet comes from.
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