Originally Posted by bossman150
...I tried making it myself once, but I think I made the mistake of rinsing the cabbage with tap water, which I am told can kill the bacteria needed for the fermenting process to work. I really should try again, I LOVE sauerkraut!
, and welcome aboard the DC food train! Sometimes we get derailed around here, but we usually end up at a good destination.
German sauerkraut tends to add sugar and often include caraway seed. When we lived in OH, it was easy to find "with caraway/no sugar" kraut both canned and fresh. When we moved to MA I grabbed a can of "with caraway" kraut for supper - and was horrified to find out it had sugar! Most every other kraut I've had does not. I I now buy Snow Floss kraut in a bag, and it is good enough.
Regarding your sauerkraut attempt, I suggest you read Steve Kroll's post
on how he does it. Steve's a pretty smart guy and usually has great advice. I haven't tried this as of yet, since I tend to make things in one-quart batches. All I have is a one-quart crock and a five-or-more-gallon crock. Right now my small crock is waiting for me to buy pickling cukes so I can make my first batch of dill pickles this week.