quote:

Originally posted by genewj

For at least 25 yrs. I’ve made my sauerkraut with the following recipe: 1#10 can Kraut
2-4 oz lard or bacon fat
1#, slice onions
1pt. dry white wine
1 1/2 qt chicken stock
5 juniper berries
2 bay leaves
2 whole cloves
1 tsp of caraway or cumin seed
1 tsp garlic…

I prewash the Kraut,simmer for about 1 1/2 hrs..Remove the spice bag and test..

Well, here in Bradenton, the people tell me that want it as it comes out of the bottle/can???

I guess they like it Natural…

When we were in Oregon selling from a cart, we went to the Kraut Festival at least 4 times and this is what was recommended..
I’m at a loss, but guess I will have to change

Try it w/o pre-washing it … it will be stronger
may be that’s what they’re looking for [?]
Run it up the Flag-pole and see who salutes it [;)]
Sounds delicious to me