Originally Posted by
wrp96
My mother tells stories of spending several weeks making sauerkraut one summer & then that was basically all they had to eat that winter. I was an adult and out of her home before I was given the opportunity to try sauerkraut.
it takes several weeks, but it takes no attention. one puts cabbage in a large crock, put a crockery cover on it, keep it in a cool place for several weeks(where the smell won't get you) and you have sauerkraut.
it is an essential ingredient to most all Alsace Lorraine dishes.