How I prepare sauerkraut. I empty a 28-32 oz jar in a colander - but don’t rinse. Dice 2 thick slices of bacon. Render fat in 3.5 qt pot. Remove bacon bits. Thinly slice onion, cook in bacon fat till soft - ca 5m. Peel and dice an apple, add it, cook 3m. Then add in your kraut, about 1 tbsp caraway seed, and bacon bits back. I add 1 tbsp of maple syrup. And 1/2 cup liquid - Stock, German beer, even water will work. Then cover and simmer lightly for 40m. I usually brown sausages and then let them cook with the kraut at same time, but you can do it separately.
How I prepare sauerkraut. I empty a 28-32 oz jar in a colander - but don’t rinse. Dice 2 thick slices of bacon. Render fat in 3.5 qt pot. Remove bacon bits. Thinly slice onion, cook in bacon fat till soft - ca 5m. Peel and dice an apple, add it, cook 3m. Then add in your kraut, about 1 tbsp caraway seed, and bacon bits back. I add 1 tbsp of maple syrup. And 1/2 cup liquid - Stock, German beer, even water will work. Then cover and simmer lightly for 40m. I usually brown sausages and then let them cook with the kraut at same time, but you can do it separately.
@FischerKing64 Do you ever make your own sauerkraut? It requires a crock, and a relatively cool spot to ferment, but not complicated at all. Chopping the cabbage is most of the work, then adding the appropriate amount of salt by weight. Incorporate that extra fennel as part of ferment.
@Rumpaleelskin I don’t do it myself, but relatives do and they give some to me
@Rumpaleelskin @FischerKing64 I have my grandmas 3 gal crock. Yep, it gets used.