how to make sauerkraut less sour?

I am researching the orgin of this treat, as I made a batch this afternoon. My Great Grandma's notes say: 1 quart sauerkraut ( preferrably homemade) well drained 1 cup craklings 1 tsp salt (reduce if using store bought sauerkraut) 2 tsps caraway 1 cup flour ( more as needed) Roll out and put ...

I'd use a crock pot (slow cooker) that had a "WARM" setting. Bring the kraut up to cooking tempertaure at "LOW", then switch it back to "Warm".

The following link will take you to a store that sells Raw Unpasturized Sauerkraut juice.It's about $79.00 for 15 bottles, each 250mls, so it should last about 2 weeks if you have one a day. Hope this helps.http://stores.commonhealthproducts.org/-strse-Unpasteurized-Sauerkraut-Juice/Categories.bok

You can make your own Kosher pickles if you've a mind to (find recipes on Recipezaar.com) or purchase sour pickles ready to eat; your choice. Here are a couple of web sites which may offer just what you want: www.nycpickleguys.com www.kosher.com/store/kosher-grocery/pickled-products/pickles ...

here's a recipe which takes time but doesn't use commercial yeast for amish friendship bread starter and for the bread itself: AMISH FRIENDSHIP BREAD STARTER 3 c. sugar 3 c. flour 3 c. milk On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir ...

My suggestion is that you buy sauerkraut in the plastic bags, not cans. The cans give it a metal flavor (to me). I like all the different sausages, and corned beef too. It's all good. and I agree that it is weird to like sauerkraut but not cabbage. I like both. ;-)