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Wonder where the fresh trimmings on your hot dog come from? Hal Goodale, owner of Goodale Farms in Riverhead, has been making his own sauerkraut and selling it at his farm stand for the past 20 years.

And creating the condiment is no easy task.

First, the farmer cools a collection of cabbage heads in a low-humidity cooler for a month, giving the bulky vegetable a crispy crunch. He then shreds the cabbage on a 100-year-old wooden shredder, ferments it in a crockpot with salt, caraway seed, carrots and apples for punchy flavoring. Finally, he injects some cider vinegar into the concoction and calls it Goodale Farms homemade sauerkraut.

View the video below for a step-by-step sauerkraut-making lesson.

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