Sauerkraut Recipe

The English Navy discovered that Sauerkraut was helpful in preventing scurvy.  It is said that Captain Cook had to threaten his sailors with flogging to get them to eat the sauerkraut.  Later the British  Navy provided lime juice to the seamen.  This was much more agreeable than sauerkraut, especially when mixed with the day’s ration of rum.

To this day the British are called “ limeys “and the Germans are called  “krauts.”

Now flogging should be needed to convince your crew to enjoy sauerkraut prepared with this recipe.

Two lb. Bag of deli sauerkraut

Four oz. Of cooking oil, or bacon grease

One medium onion peeled and chopped

Two apples peeled , cored and chopped (or four oz. Applesauce)

One teaspoon caraway seed and /or five juniper berries

Eight oz. Stock or wine or water

Sugar to taste

One medium potato grated (optional)

Drain the kraut,  if you wish a less intense flavor you can rinse it in cold water.  Sauerkraut juice used to be consumed as a pick me up.  It is quite tasty as an addition to a bloody Mary.

Heat the fat in a four quart saucepan.

Add the onions and caraway seeds (we do not use caraway seeds here as they can be an annoyance to folks with dental appliances—they do add a nice flavor) Cook until the onions are translucent, they should not be browned.

Then add the apples or applesauce and heat gently. 

Add the kraut and heat well bringing it to a gentle boil, then the juniper berries if you are using them.  They are very good, but not a commonly found spice.

Add the stock to the kraut.  Do not use a salty stock, as the kraut has quite a bit of salt in it.  You may also use water or even wine as a liquid.  Add the chopped potato ( the potato is not really necessary, but adds a nice body to the product, especially if you will be using it for a main course.)

Cook for about 30 minutes.  The potato should have just about dissolved in the kraut. 

If you have some scraps of ham or smoked turkey or some sausages, they make a tasty addition.