I am a huge fan of hotdog, and since there are lots of good sausages at the market, I decided to try to make a homemade Sauerkraut as complement.

I decided to try making my own sauerkraut when I had more cabbage than I knew what to do with from the garden. This is so much tastier than bagged or canned! The best thing about this recipe is that you don't need a special fermenting crock -- just some regular canning jars and about a minute a day to check the liquid level. Takes about two weeks, but it's worth it!

Red Cabbage, sweet red apples, strong yellow onions, special spices, you will love this red cabbage sauerkraut. As a cold summer salad or mixed with mashed potatoes to make a warm meal. The special spices used are available on the internet, but here is the recipe to make them yourself anytime.#GlobalApron

It was bound to happen I had more sauerkraut leftover after sauerkraut and hotdogs. I wasn't gonna waste it.

One of my German recipe favorite I do it a little bit different then some. The sauerkraut is toned way down tasting more like cabbage.

Sauerkraut can be very assertive but when cooked with other ingredients, especially meats the assertiveness tones down greatly. It becomes like the cabbage it once was with a little extra flavor. I hope you give it a try.

So very good served with a homemade kosher pickle.

We grow cabbages on our farm, too. When we have a lot I turn 2 to 3 cabbages at once into sauerkraut to preserve them.At Step 5, if you're making this in winter or when it's cold, it takes some time for the cabbage to start fermenting. You can tell it's fermenting when the cabbage turns yellow and has turned sour. Once that happens, proceed to Step 6. In contrast, if you're making this in the summer or while it's hot, it will ferment very quickly. Recipe by FarmersK

Just trying to get food done for the week. Don't have time during the week

A recipe I always have improved on each time I make it. Why because applesauce has so many good flavours.

We eat homemade sauerkrau simmered with sausages in my house.If sauerkraut has been fermenting for a long time, it becomes sour, so soak it in water and to cut down.I wrote down 100 g of sausage, but you can use less or more. You can also use bacon instead. Recipe by FarmersK

Actual sauerkraut doesn't use vinegar!!!But I don't have the time to brine it in salt...I want to eat it right away!! So, I made some sauerkraut with this recipe.It's easy to mistake sauerkraut as a pickled dish, but it's actually just soaked in salt for a "lactic acid fermentation" process, so vinegar isn't used.(I used to think that it was pickled...but that's a secret)You can use wine vinegar, apple vinegar, or rakkyo vinegar! If you're using a sweet vinegar, decrease the amount of sugar. Recipe by Popotankobu