I have a freezer full of deer sausage and made some sauerkraut. Never realized it was so simple to make. Finally sampled my first batch after 2 weeks of fermenting. Anyone make their own? How long do you let it ferment? Any tips for batch 2?

Kraut was my first venture into fermented food. It's super easy. I usually let mine go about two weeks, depending on what the temperature is like in the house. If it's been cooler (65-70), I let it go about three weeks. If it's been warmer (70-75), I go about two weeks. Caraway is a very traditional seasoning to add. The next batch I want to make is a spicy kraut with some Fresno peppers.

Do you refrigerate it after fermenting or continue to leave it out?

Fridge. You can can it, but I prefer the texture of it not being cooked. It will keep in the refrigerator a long time.

All my family are German and Bavarian's. Great Grandparents moved to Texas from Munich. Here's our family Bavarian recipe.

28-oz shredded cabbage
1 onion, chopped
1/3 cup chopped Bacon
1 - 2 tbsp bacon drippings
1 cup liquid Stock
1/3 cup of mild rice wine vinegar
salt, pepper, sugar - to taste based on preference
1 - 2 tbsp cornstarch
1 tsp. caraway seeds
1 apple, peeled and diced

Cook shredded cabbage to tender then drain in colander, pressing out as much liquid as possible.

Heat bacon drippings in pan and add onion with bacon, saut slowly until tender & golden brown

Add cabbage and continue browning. Add more bacon fat if needed.

Add apple, caraway seeds, rice wine vinegar, stock and bring to simmer.

Cover and cook at least 20 minutes. Stir occasionally while adding more stock if necessary.

Mix cornstarch in a little cold water and slowly add just enough to thicken sauce.

Season to taste with salt, pepper, and touch of sugar.

Coming from a Czech family, we've made sauerkraut (and pickles and wine) for as long as I can remember.

We've always typically used crocks, but I recently bought my dad a small fermenter so he can make a quart at a time. He swears this is easier and turns out just as good.

https://www.amazon.com/Perfect-Pickler-Fermentation-Value-Package/dp/B01M1GTVEU/ref=asc_df_B01M1GTVEU/?tag=hyprod-20&linkCode=df0&hvadid=198106240524&hvpos=&hvnetw=g&hvrand=6198711997721367149&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027906&hvtargid=pla-323429431892&psc=1

My wife is from Russia, so I tried 'kvashenaya kapusta' that she bought at a Russian grocery in Dallas. It was good, so I decided to make it. I used this recipe: https://vikalinka.com/homemade-russian-sauerkraut/ I did add about a tablespoon of plain yogurt. Even my first attempt was far better than what she purchased and it is very easy to make.