I remember when I was a little girl my father would make homemade sauerkraut in his fermentation crock.
He would drape a towel over the top and leave it in the living room under a table in the corner for days. Surprisingly, from what I remember, it would never smell up the house. (Maybe there was something more on the top but I don’t know.)
I found this recipe in my Fix-It and Leave-It Cookbook and thought of the German side of me. Enjoy! (Even if you are not German!)
- 1 pound smoked Polish sausage, cut into 1/2-inch pieces
- 5 medium potatoes, cubed
- 2 large onions, chopped
- 2 large carrots, cut into 1/4-inch slices
- 42-45 ounce can chicken broth
- 32 ounce can or bag sauerkraut, rinsed and drained
- 6 ounce can tomato paste
1. Combine all ingredients in large slow cooker. Stir to combine.
2. Cover. Cook on High 2 hours, and then on Low 6-8 hours.
3. Serve with rye bread.
Yield: 8 servings