This is a sauerkraut recipe from my wife’s grandmothers side of the family from the Hallettsville area. Bacon, onions and biscuit dumplings were added to the kraut. I’m not sure I’ll ever be able to enjoy your standard sauerkraut ever again.

Need the recipe please. I want to start making our own

That looks awesome. I usually make some this time of year. Cabbage, salt, carraway seed and 3-4 weeks is all you need.

Love kraut. Never seen it with a dumpling. How's that work out on a sandwich or bun??

Yum , never heard of it with dumplings though. Would

Enjoy the heck out of it on Bratwurst

Love me some pickled veggies - any kind....!!

if you wouldn't mind, i'd like to know too.

rando fact: the word "kimchi" in korean often times have 2 meanings very similar to the word "pickle" in english. one is the conventional dish that most people think, the fermented napa cabbage that is spicy. but kimchi also means to pickle so there are in reality all sorts of kimchi. the only difference is semantically kimchi is used as the noun, as opposed to pickle is mostly used an adjective outside of the cucumber pickle (pickled red onions, pickled okra, pickled eggs, pickled pigs feet, etc.)
It's been my observations that people who like sauerkraut usually like kimchi. The converse is also true and is why i constantly introduce other korean folks to sauerkraut.

Especially with dumplings & bacon! Love me some kraut.

Sauerkraut Recipe:

1 medium/large head green cabbage (~3½—4Lbs)
2 Tablespoons kosher salt (any salt that doesn't contain iodine)
1 Rounded Tablespoon Caraway Seeds

Clean everything well, then slice the cabbage into small shreds.
Combine the cabbage, salt, and caraway seeds in a large bowl.
Massage the cabbage mixture using your hands for 7-10 minutes, until a fair amount of liquid forms in the bottom of the jar.
Pack the cabbage into a jar, tamping it down as you go. Pour any liquid into the jar. The mixture should be covered with liquid.
Weigh the cabbage down. There are various methods. A ziploc bag filled with water, smooth stones, etc. I use a tall glass filled with water that just fits inside the mouth of the jar.
Cover the jar with with a cloth (dish towel) and secure it with a rubber band or twine. This allows air to flow in and out but keep insects out.
Press the cabbage down every few hours over the next 24 hours to ensure the mixture is covered with liquid. Add extra liquid (1 teaspoon of salt mixed with 1 cup of water) if necessary.
Allow to sit in a cool place (ideal temp is 65-75°F) for 10-14 days.
Check daily and press it down if the cabbage is rising above the liquid.

NOTES:
3½ Lbs of cabbage should fill a 2 Quart jar about three-fourths full.
For shredding the cabbage I use a KitchenAid Mixer slicing attachment (small slicer) but hand slicing/shredding works fine.