This evening I was in the storytelling mode of my “ kraut years”,this entwined with memories of my loving German born grandparent’s and of their making sauerkraut. Googling the fermentation time for kraut, I discovered Stacey’s wonderful story of Latvian kraut. I was on target for the time_ two or more weeks were allowed for fermentation of my grandparent’s family kraut I determined, depending upon the Spring temperatures of South Louisiana .

My grandmother’s garden produced, under her watchful eye, rows of luscious green heads of cabbage. This crop was mainly destined to become sauerkraut to be placed in three or more five-gallon crocks. Preparing it called for all family members to be involved from harvesting, washing, trimming and cutting the cabbage. Grandma took care of the rest, layering and determining the amount of salt to use.

For a child the wooden kraut cutters with glistening steel blades were forbidding. Strong arms and firm pressure on the cabbage head yielded the desired results. Head after head, layer after layer. A layer of shredded cabbage, a layer of salt, a layer of cabbage, a layer of salt, repeated until the crock was full. Another crock, then another, until all the cabbage harvested was cut, salted, packed down, and tested for saltiness. As children observing the process, we shared in the taste test.

Snow white cloth, most likely twenty-five pound flour sacks, washed and saved for this purpose, covered the top of the crock. The cloth was secured with string pulled “just so” from the flour sack when “unsewing” it. After fermentation was complete the kraut was placed in blue glass quart jars, now collectibles, and sealed with zinc (I believe) jar lids, the kind with glass liners.

One of my earliest memories was of sauerkraut. I was perhaps just over two years of age. Grandma had delivered a quart jar of kraut to our home and placed it on the table. Mom was just next door at a very close neighbor’s home. Grandma left us and joined my mother for the brief visit.
Shortly after, my brother (older by a year and a half) and I had filled cereal bowls(oatmeal dishes) with the raw kraut and were pretending to be cows eating hay. Not a bad likeness in appearance but much tastier. Unlike Stacey, I can’t remember a time I did not like sauerkraut.

Needless to say sauerkraut was also an important part of our diet growing up. Many a jar found its way to our family table. It is still delicious raw, and Grandma’s recipe is still my favorite.

Simply brown pork chops on both sides in a small amount of fat or cooking oil. Add the raw kraut (rinsing the kraut may be desirable if the kraut is very salty) , then add a finely grated Irish potato a food processor does a great job), and just enough water (1 /2 to 1 cup). Cook until the pork chopsare done. Stir frequently and add additional water if necessary. The grated potato creates a smooth consistency and mellows the tart flavor of the kraut. Other cuts of pork may be just as delectable in this recipe. Kraut without the pork is an excellent side dish.

When my German sister-in-law came into the family, she shared a recipe which brought raves at our feast days. She used apple as the mellowing ingredient.Without the details or permission I can’t share it today.