Sauerkraut

This is far too much fun!! Developing these recipes, the Sourdough Bread and this Sauerkraut. The results of the first batch of sauerkraut is almost complete. If you had some to sample, now is the time. Just let me know what you thought. Thanks Gail for your input!! Here is the Kraut Recipe that I am working on. There was a song - last century - that had the line in it, "... second verse, same as the first...". Well, this second batch is better than the first, as sauerkraut goes! I just sampled some. It'll be ready, I think about, 01 May. Basically, here is what is in my sauerkraut.

Ingredients:
14 lbs Cabbage, fresh
3½ T Kosher salt, no iodine
1¾ T Cinnamon
3¾ T Caraway seeds
4½ T Mustard seeds
2¾ c Four Monks White Wine Vinegar

Look at the recipe for the procedure. My crock is one that Robin bought me for Christmas and is awesome. Holds about 20 pounds of shredded cabbage. Also, I added 1/2 head of red cabbage to this batch, as I did the original batch. Gives it some color. I said above that I sampled some: There is a bite, but not offensive. And I detected some sweetness, but there is no sugar in the recipe. The caraway is good and the cinnamon is there, but in the background. Mustard seed gives a unique flavor. So for now, there is the report. We're talking about 2 weeks before I bottle the kraut. Cheers!!