[Henryk]

I had a dear friend of German lineage who said that if using sauerkraut, it must be cooked.

I like sauerkraut, whether alone, on a dog, in a choucroute garnie, or with kielbasa.

Do you think it should be cooked for awhile (for flavor or texture) or does it matter?

I read a story long ago that a family wanted to make their own kraut and, since they would be away for a month, decided to let it ferment on the kitchen counter. Upon returning home, that had to keep every window in the house open for weeks!

Have you ever made your own from scratch? Inquiring minds want to know.