Local 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.