I can't believe I had to dig down so far to find this thread! I just tried my first batch of sauerkraut today and it was so yummy! I made a small batch because DH and I usually don't like kraut, but we've only really had the canned kind. This is a whole different animal! I used the WF recipe, which is exactly how I remember my grandma telling me she used to make it as a child during WWI. She always would rag on me for not liking kraut, and would make me eat a small piece every year at New Year's anyway for good luck. She would be so happy to know I made it--I'd never hear the end of it! I'll be doing up another crock mid-December for our New Year's pork roast and this year I'm going to eat a whole bunch in memory of her!
I got so inspired that I did a crock of mixed veggies this afternoon. I've got carrots, broccoli, turnips, parsnips, garlic and cilantro going now. We'll see how it turns out.
I do have a few questions. I notice people here mentioning their crocks bubbling. Mine didn't. Did it still ferment ok? It tasted fine. It seemed to salty so I replaced some of the brine with water a few times. Does that hurt it? Also, is it really so horrible to cook it? Does it kill all the good bacteria, or is there some left? I'd like to do kielbasa and sauerkraut in the crockpot.
Thanks for inspiring me, everyone!