I sadly just buy the store bought stuff. Its what I do to it afterward that is filled with wonderful goodness. Enjoy!
2 bags saurkraut
1# Bacon, sliced into strips
3# pork (You can use as little or as much as you want)
2 ea apples, medium dice, skin on
1/4 c apple cider
1/4 c apple cider vinegar
8.5 oz beer of your choice (I found Victory Brewing's Festbier is great, but a good pale ale or red ale works great!)
2 T Brown sugar
Add saurkraut to crockpot, kettle, whatever cooking vessel you are using. Begin to heat
Render out bacon. Remove lardons, conserve fat in pan.
Sear pork in bacon fat. Add pork to saurkraut. Conserve fat and fond.
Add cider, vinegar, 7 oz of beer and brown sugar to pot.
In pan where pork was cooked, heat up fat and add apples. Deglaze with remaining beer and reduce until dry. Set aside.
Simmer for at least an hour.
Add apples and bacon lardons.
Simmer for at least another 2 hours....but 8 is a great number.
This is best served the next day when it has been allowed to cook over night. The pork just falls apart, the apples are tender but held together by the skin, and all the flavors have meshed together. This is a sweeter saurkraut and perfect for that person who says they don't like it because its sour. Enjoy and Happy New year!
Barefoot Lion Brewing
CORPORAL, BN Army Philadelphia, PA Division
"The intermediate stage between socialism and capitalism is alcoholism."
Dude, seriously, you could ferment anything! We should try grape juice!