April,

Thanks so much for this piece! It provided me with the inspiration I needed to make my own kraut, which I've been meaning to try for a while. One of my uncles (of German/Luxemburger descent) makes kraut that we all angle for. He uses an awesome DIY setup in the basement that involves wood scraps and 5-gallon buckets.

Thank you so much for the sauerkraut recipe.  

I recently read Huston Curtiss' exciting and fascinating true novel, "Sins of the Seventh Sister."  It included a glimpse into traditional farming practices, in addition to the culture and life of the times.  Being a natural foods advocate and a farmer, I loved the great description of all of the food cultivated and created on the farm, including sauerkraut.

I have been trying to convert the recipe into a more reasonable size from the 50-gallon drum description given in the text.

I will definitely try your recipe next time I find fresh cabbage at my local market (hopefully this Sunday.)

However, I have a question.  At the beginning of your article's section, "Twist and Kraut" there is a picture depicting a slicer made of wood and blades.  Could you please give me the details of this slicer?  I would love to buy or make one such as this.  It doesn't contain plastic and it seems much safer than the slicers sold in most stores.  (Each of my sisters and I have scars from interactions with the plastic slicers.)

Again, thank you very much.  I found your article to be informative and inspirational.

What a wonderful story - whenever I hear the word sauerkraut, my mouth begins to water, and I just want to pair some with peas and mashed potatoes. Much of my family is German/Dutch and I have grown up with my mom and grandmother making it.  

reminds me of my my grandma,
she made sauerkraut a lot and would send us. but haven't had any since she died.

never knew it was that simple to make. thanks for the recipe.  

devin bull