Making Sauerkraut

 

German Goodness Right There...

Let me explain first that while I might be German, my food choices usually say otherwise.  German food tends to be heavy on sauces and potatoes which I don't necessarily enjoy.  The hubby says that if anything I should have been Italian since I LOVE Italian food!  But if there is one thing (outside of some good Brats) that is the most heavenly thing ever to cook in my house...it is my Sauerkraut.  Go ahead and give me a hard time...the kiddo always requests for the Crock-Pot to go outside (how dare she!!!) as her comments on the smell are pretty harsh.  OK - so it may not be something to cook if you plan an open house during a house sale or if you are entertaining friends with a fancy dinner party.  But come on...have you actually had the pleasure of enjoying a good ol' homemade German sauerkraut with a freshly grilled Brat?  I rest my case....

I swear every German cooks their sauerkraut slightly different with local ingredients or fresh sauerkraut made from cabbage.  This is my version (for those busy Moms) and it always is a crowd pleaser.  If there is anything you must know, I have three rules that are an absolute must to follow:

1. Sweet Component: If your sauerkraut is fresh out of the can (please don't tell me you eat it that way) or it's still sauer after cooking, you didn't add a sweet component to offset that bitterness.  You could use some sugar or sweetener - I love adding a diced sweet apple that cooks down.
2. Caraway Seeds: Buying pre-made Sauerkraut with caraways seeds isn't sufficient.  Please add more...a good 1-2 tablespoons is really necessary.
3. BEER!!!!!  Yes, I'll admit that I follow a gluten-free diet, but this is a must.  It doesn't have to be German...a good Budweiser or Miller Lite will do the trick.

Ingredients

• 2 lbs. Pork
• 3 27 oz. Cans of Sauerkraut
• 1 Tablespoon Mustard
• 1 Teaspoon Onion Powder
• 1 1/2 Tablespoons Caraway Seeds
• 1 Apple, Diced
• 1 12 oz. Can of Beer
• Salt & Pepper 

Cooking Instructions

1. Cut the pork into manageable size portions to fit into the Crock-Pot
2. Season the pork on both sides with salt, pepper, onion powder and mustard (before adding the other ingredients)
3. Add the sauerkraut, diced apple, caraway seeds and beer
4. Carefully stir the ingredients together and ensure the pork is nicely covered with the sauerkraut
5. Set it & forget it 😋

Cook the sauerkraut on low for 10-12 hours.  This isn't a dish you want to rush...it needs time.  I actually don't even stir it during the cooking time.  The pork will easily shred and it's up to you if you'd like remove it, shred it and return it back to the Crock-Pot with the Sauerkraut.  We actually like the bigger pieces and have no shame in topping our Brats with even more meat...