Fermented kraut as opposed to pickled is chock full of healthy probiotics and an excellent way to preserve without refrigeration. Cabbage itself is an outstanding vegetable full of protein and fiber and belongs in every prepper's garden.
I tried this once and added too much salt to the brine. I bought a one gallon fermenting jar and need to do it right this time!
My 90 year old uncle has made Kraut for more years than I can count, I'm not a big eater of it but the wife loves it.
Another take, similar yet different. The kraut in the first post was by someone who was rediscovering home made fermented kraut. In this one the host is making kraut the way her family has for generations. The first time I was exposed to fermented kraut was on a Reuben I had on a business trip to Pennsylvania. I was amazed by how it differed from the pickled kraut I was used to. I like both (hated it as a kid) and keep both. Sometimes I want the tang and sometimes I want smooth.
