Absolutely the freshest and best tasting sauerkraut,
in my humble opinion,
which is great on venison or moose Reuben grilled sandwiches

or Smoked Brat hot dogs…

Yield: (3 cups)

Prep: 5 Mins. (more time if shredding your own veggies)
Cook: 45 Mins.
Store: Refrigerated up to 2 wks
1 (16-oz. pkg) Organic Shredded Cabbage and Carrots
–or 1/2 head of medium-size green cabbage thinly sliced into shreds and 1 shredded carrot on large holes of box grater–
1/4 cup distilled white vinegar
3/4 cup water
2 teaspoons kosher salt
1/4 teaspoon whole caraway seeds
Add all the ingredients to a non-reactive Dutch Oven (or heavy-bottom stainless steel pot).  Stir, and bring to boil over medium-high heat. Reduce heat to low to a gentle simmer, cover, and cook for 45 minutes, while occasionally stirring.
Let sauerkraut cool completely.  Spoon into a glass quart-size wide-mouth Mason jar, cover with a plastic lid (not metal), and store up to 2 weeks in refrigerator. ~ Enjoy!