Local Sauerkraut and Apples Posted in Apples, Cabbage Local Sauerkraut and Apples Long before the recent fermentation revolution, sauerkraut had been an important Thanksgiving tradition for generations of Baltimoreans. Ingredients1 tbsp 1 tablespoon butter1 1 small onion, julienned julienned2 local apples, medium chop Fuji, Pink Lady, or Jonagold preferredSalt and pepper to taste8 oz Union Craft Brewing Balt Altbier16 oz HEX Ferments Original Sauerkraut1 cup chicken stock2 tbsp Dijon mustard optional1 tbsp caraway seeds optional InstructionsMelt 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. Print Recipe