GOOD 'OL HOMEMADE SAUERKRAUT

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As the curing continues, bubbles will form and work in the brine. A cessation of this activity indicates that the pickling process has reached completion. At this point, you can serve up the first batch . . . then store the container in a much cooler place—such as a root cellar—to arrest further fermentation and keep your kraut tasty for the coming year . . . and/or preserve the kraut indefinitely by canning it. (Take care to fill the jars with additional brine when an insufficient amount remains from curing . . . then seal them, heat to boiling in a water bath, hold that temperature for 30 minutes, and retighten the lids.)

A TASTE SURPRISE

Homemade kraut is always an adventure, because no two batches of this delicacy ever turn out exactly alike. In fact, if it's consistent flavor you want, you'd better stick to the storebought variety.

Moreover, there's no "best" method for preparing this tasty dish. The advice given here will get you started with your first batch, but you might want to try a little more (or less) salt in your second recipe . . . to get the tang that's exactly to your personal liking. Experiment with a crockful that's been warm-temperature cured, and then a cool one.

Remember: Although there are scads of ways to turn out delicious sauerkraut, there're even more ways to enjoy it: hot with dumplings, baked with spare ribs, in sandwiches or soups, with hot dogs or knackwurst, boiled with dried peas, with Thanksgiving turkey or roast duck or goose ... even just eaten raw by the handful, straight from the crock.

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