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Jan 1, 2012 12:00 PM

Sauerkraut Dry and Brown

When I was young we'd do New Years Day dinner at my aunt's and I always loved her sauerkraut but can't duplicate it. It was nice and dark, brownish/orange/reddish, and was on the dry side. I have no idea how she did it. Mine stays pretty much the regular sauerkraut color and is soupy. Any ideas? Thanks.

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  1. Some more info would be helpful. What was it served with? What part of the country? Ethnicity of your aunt?

    German and Pennsylvania Dutch eat pork and saurekraut on New Years Day.

    From my own ethnicity, Polish, I am guessing it is fried saurkrauth Here's a simple recipe,1950,...

    On Christmas, my family added dried mushrooms to the kraut. Other times fried onions. The saurkraut is fried in butter.

    Others add things like sesame seeds. Pinning down ethnicity might give a clue as to the color and flavor. Maybe just the frying gave it the color. If it was orangish then there might be another spice

    1. Maybe she browned her pork should/butt and then deglazed the pan with some stock/wine/cider and then added the kraut? Then slow cooked it and strained before serving? Deglazing allows you to remove all those flavorful browned bits that are stuck to the bottom of the pan. They would color the kraut.

      I do something similiar - brown the roast and then remove it. Saute onions, diced apple and thyme and then remove that. Finally deglaze pan with some cider and combine all in pan and slow cook for several hours.