Poor snowflake, one day you could be smart.
Says the dude that could use some smart.
If knowing the truth is savage, sign me up.
The kraut was a little on the sour side, it needed some more brown sugar than I used. It's normally enough to sprinkle a light layer on top, but I used about 2 more cans than normal. It was still good regardless, the pork was tender as could be.
That's because American Sauerkraut is made with vinegar. Get a large glass jar and some cabbage, chop it up thin and use 20 to 30 grams salt for every kilogram cabbage. Let it sit somewhere about 20-21 c for a week then jar. http://mygerman.recipes/how-to-make-sauerkraut/
Spoiled cabbage. Saying that is redundant though since that's just how cabbage is anyway.