[nickcarraway]

Dallas Flynn shows his salting technique while making sauerkraut in his home near Frazee, Minn. He gives away much of what he cans.

Read more: http://siouxcityjournal.com/lifestyles/food-and-cooking/king-of-kraut-doesn-t-mind-revealing-secrets/article_3005ce7a-6517-5241-be17-f370a759f2ae.html#ixzz1rPld5DR1

[CrazyIvan]

I salivated most of the way through this article. I guess
it's the German blood, but there's not much I like better
than good sausage and kraut.

[Last Dakotan]

This thread is worthless without recipes.

[JRandomFreeper]

Meh... I'm in the middle of a lacto-bacillus strike here. The kraut I started in December never made (I got rid of it for space in the fridge), and the sourdough starter that I began on Monday is still sickly sweet. Usually, it's a race between the black mold and lacto-bacillus genericus.

This is a weird year.

/johnny

[katana]

Seems like the Central Europeans discovered Kimchee (fermented cabbage - sans the garlic and chilis) about the same time as the Koreans. With mashed potatoes and schweineshaxen (broiled pig shanks) it's Germanic soul food.

[familyop]

Recipe information duly snagged. ;-)

[redhead]

So luscious! I love kraut! Bohemians call it “zeli.” Best eaten right out of the crock. (sigh...since it will be several months before the new cabbage harvest.)

[garandgal]

For those who do not make their own kraut, the closest I've found to "real" homemade is Frank's Bavarian (Frank's has several varieties).

It has a much sweeter taste; I think it also has caraway seeds in it...cannot remember...but I eat it straight out of the can...LOL!

My husband makes a great brat topping with a julienne of red & yellow peppers, a finely diced jalapeno, diced onion. Saute all of the veggies, then add in the Frnak's kraut to heat it through. That, with some yellow mustard is just awesome!

[TASMANIANRED]

He must be tall, that doesn’t look like 300 pounds of man.