My Grandmother lived with us when I was very young. She made sauerkraut. Used the big crocks to make it in. Usually made 2 kinds, normal and strong. After she passed Mom would make it once in a while, sometimes it would get away from her and end up on the strong side. Homemade is a lot different than store bought. Grandma came over from Germany in the early 1900's her recipe was old school German that she got from her Grandmother. I can still remember eating sauerkraut with boiled beef tongue with Grandma.