On another note, the suspense was killing me. I had to try some of my sauerkraut. I picked up some bratwurst and cooked them in a mixture of caramelized onions, apples, garlic, sauerkraut, brown sugar, a grainy mustard and a nice beer. In this case Deschutes Black Butte Porter. The sauerkraut turned out pretty good. It could've fermented a bit longer but the flavor was right on. I paired the bratwurst with a nice warm sour potato salad.