Sauerkraut, Lehman’s Style

Doug recommends washing cabbage well, and trimming off the limp leaves before quartering cabbages prior to shredding.

Make homemade sauerkraut? Yes, you can! It’s not only delicious, it also contains many more beneficial bacteria, enzymes and nutrients than most store-bought kraut. It’s really, really “good for your gut.” In this article, one of Lehman’s own shows you just how easy it is:

Doug Hamelink’s homemade sauerkraut is a popular dish here at Lehman’s! His wife, Kathleen, is a long-time customer service rep for Lehman’s. Doug has come in to help out during seasonal rushes. They’re definitely part of the Lehman’s family. Our warehouse staff took Doug’s recipe and made kraut last year, using products right off the shelf, including fermenting crocks and stompers.

Doug has been making sauerkraut the old-fashioned way for over 30 years. “When my wife and I moved to the farm back in the ’80s, an older fellow that was a neighbor out there taught me how to make kraut.”

Doug’s kraut is highly sought after here at Lehman’s. He took some time to describe his methods for foolproof fermented goodness. Continue reading