Receta Sauerkraut and how to make it

A large part of my mother’s family was German so that meant that sauerkraut was a common site on the dinner table. I always loved that sour tang that always paired so well with meats and between my mother and I, we could eat our weight in the stuff. So when we finally moved back to the country last year, cabbage was high on the list of veggies to grow just so that I could try my hand at sauerkraut. Last year I made a small batch with 5 heads of cabbage in an old pickle jar. The results were fantastic!! The best kraut ever. It was crunchy and tangy and absolutely fabulous on top of a hot dog.

So, this year I decided to go even bigger. I dedicated 12 heads of cabbage ( about 25 pounds after shredding) to making a bunch of sauerkraut.…