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9 comments

[–] E-werd [OP] 0 points (+0|-0)

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.

[–] leaderofnopack 1 points (+1|-0) Edited

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/