Back in the days of my childhood in Brooklyn, we'd buy sauerkraut from the neighborhood appetizing store in much the same way we bought sour pickles -- right from the barrels. I'd love to be able to put up a crock of sauerkraut and have it turn out tasting like it was straight from the barrel. For purposes of comparison, BaTampte sauerkraut (in the jar, not in the plastic bag) is as close a product as I've ever been able to find. Does anyone have a recipe that will yield something similar to this? Thanks!