[MomwithHope]

Definitely the old timey way. I am 63 and have been making kraut since I was 18, Dad taught me, he made his every year in the garage at our house on the south side of Chicago.

Very funny you call it schrapnell. I call it nature's brillo pad. It really cleans you out. If it acts like schrapnell you need to eat more, you are not eating enough. Trust me.

[Tilted Irish Kilt]

MomwithHope:" Very funny you call it schrapnell. I call it nature's brillo pad. It really cleans you out.
If it acts like schrapnell you need to eat more, you are not eating enough.
Trust me "

I beleive you !
Yes, we called it a 'Spring Tonic', and yes , it would put a 'hitch in your get along'.
A buddy of mine would remind me of "Kim Chee" from when he served in the Armed Forces in Korea, and he said the gourmet 'Kim Chee' was buried in the ground for many years ,
somemtimes for as much as 20 years, and is a flavor he can remember even now
Personally , I can't imagine the flavor of a buried 20 year old sauerkraut , unless I am doing penance.