I came to the realization that many people don’t like Sauerkraut. I was puzzled and wondered why, so I asked them. Basically what I was told it has a sour or bitter taste.
I believe when you grow up with certain foods, your taste buds adjust. I explained to my friends that Sauerkraut should be prepared, and not be eaten straight out of a jar or can, they became curious.
As we know, fermented food is good for your gut, and is proven to be healthy, improves digestion, and boosts immunity. So how it is done? This is optional before cooking the recipe below: Per 1 1/3 pound of cabbage: 1 tbsp salt, keep at 65F to 72F in a jar on the counter for a week. Or just buy already fermented Sauerkraut in the cooler section, or jar.
Optional: Follow the recipe below and replace these ingredients: Cut a medium onion in cubes and fry, add the Sauerkraut, 2 bay leaves, 4 juniper berries and wine vinegar. For that recipe you won’t need sugar To ferment your own Sauerkraut: 1 1/3 pound of cabbage: 1 tbsp salt, keep at 65F to 72F in a jar on the counter for a week. Of course you could just buy already fermented Sauerkraut in the cooler section of the store, or in a jar.
Add Sauerkraut to a large pot
Fry 4 slices of bacon, crumple, then add to mixture towards the end of cooking
Add brown sugar to the bacon grease and let it caramelize.
Add the sliced Cabbage/Sauerkraut. Cook for 2 minutes.
Pour in the broth and add the caraway seeds.
Cook for 35 minutes with the top on at low temperature.
Add the crumpled bacon
Uncover and set temperature to mid range 5 to 10 minutes until liquid is evaporated and the cabbage is very soft.
Season to your liking with additional vinegar and salt at the end