Krout Reccomendations

[rlozinak]

Silver Floss is what we use. Just drain and use!

[FireMan]

And yessir Troutman would know it’s not krout, but kraut as in sauerkraut ‘Ol Texas buddy.
Second, don’t trow nuthin away. The juice is good drinkin!

[Murdy]

Depends what you are going to do with it as to whether this is worth the trouble. If you are just putting it on a brat, don't bother, but if it's going on a plate with roast pork and dumplings, here's my grandmother's method:

Start with a can of Franks Bavarian Style Kraut. Drain. Put in a small pot and cover with water. Add some caraway seeds and simmer for about 10 minutes. Meanwhile, in a pan, make a roux (yishka sp?)--fry some finely chopped onions and bacon in a little Crisco, add some flour after the onions get a little golden and the bacon browns a bit. Add the roux to the kraut pot to thicken the water. Add sugar to taste. This may end up being more like a sweet & sour cabbage than a true kraut, but its really good.