Sauerkraut And Apples
Long before the recent fermentation revolution, sauerkraut had been an important Thanksgiving tradition for generations of Baltimoreans.
- 1 tbsp 1 tablespoon butter
- 1 1 small onion, julienned julienned
- 2 local apples, medium chop Fuji, Pink Lady, or Jonagold preferred
- Salt and pepper to taste
- 8 oz Union Craft Brewing Balt Altbier
- 16 oz HEX Ferments Original Sauerkraut
- 1 cup chicken stock
- 2 tbsp Dijon mustard optional
- 1 tbsp caraway seeds optional
Melt butter in a stockpot over medium heat. Once liquefied, add onions and apples. Add a pinch of salt and pepper and cook until onions are translucent.
After cooking onions for about 10-15 minutes, add the beer and use a wooden spoon to scrape the brown bits from the bottom of the pan. Once the pan's surface is sufficiently deglazed, add entire jar of sauerkraut, chicken stock, and, if desired, the Dijon mustard and caraway seeds.
Simmer the contents until the liquid has reduced by a third. If you'd like your kraut to be thicker, simmer longer.
Sauerkraut and Apples v2.0
- 6 tbsp butter
- 4 slices bacon cut into 1/2-inch pieces
- 1 small onion thinly sliced
- 3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold peeled, cored, and thinly sliced
- 2 lbs sauerkraut drained and rinsed
- 1 bottle (12 ounces) beer you may substitute apple cider
- Black pepper to taste
- ½ tsp caraway seeds
Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.