How Do You Eat 12 Pounds of Sauerkraut?

...One cookout at a time.  Earlier this year, I posted on our sauerkraut experiment.  I'm sure you were pulling your hair out, anticipating some resolution.  Rest assured, here is your update - success! There was some initial skepticism, but the kraut really mellowed out as it continued to ferment.   As mentioned in the first post, I don't fancy myself a sauerkraut eater.  However, I do see the health benefits in the fermented food.  And if we were really on our own, their would likely be a lot of fermented cabbage in our pantry as it keeps for a long time and it's easy to grow.  So, my pragmatic brain has evidently wooed my skeptical pallet.  Here's the recipe Allison referenced:

12 lbs. green cabbage
3 sour apples
2 medium onions
4ish bay leaves
1/4 tsp caraways seeds
a half dozen juniper berries
some sea salt

I'll pile it on a bratwurst (Goose the Market or Kincaids' if you will) and wash it down with a pale ale or lager.  I think it has a rather mild taste with just a little bite at the end due in part, I think, to the sour apples.  It's not really at all overpowering.  Oh, and did I mention we have twelve pounds of it?  So, you only have to make a passing mention about it the next time you see us and we'll send you home with a fermented cabbage.