Have you ever made your own sauerkraut? If so, I'd love to hear details. I've tried to make my own several times, using a USDA recipe, but it always seems to get moldy after a week or 2. I've seen the recipes (many of which are insufficiently detailed!), so I;'m interested in hearing from someone who's actually made her or his own. Since it seems to be a common food in German cooking, I can't understand why I'm having such difficulty.
Fresh sauerkraut can be incredibly delicious. Years ago I got some at a craft fair in Vermont, and after 2 forkfuls, I wound up eating a whole pint, it was so good--not at all like the junk you can get commercially. But I could never get it again.