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.
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.
So lecker.