SAUERKRAUT RECIPE ALTON BROWN RECIPES

Steps:

• Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.

Steps:

• Heat a tablespoon or two of oil in a skillet (if you'll be using a slow cooker) or a Dutch oven over medium-high heat and brown the shoulder or loin on all sides. If using kielbasa, cut the sausages in half lengthwise, then crosswise into 1-inch-wide half-moons. No need to brown them, just put in the Dutch oven or slow cooker. Add the sauerkraut, including the brine, onion and apple to the meat in the Dutch oven. You may need to add up to 2 cups water if your kraut is fairly dry. Bring to a boil. Lower to a simmer and cook low and slow for 3 to 4 hours, checking occasionally and adding water if it starts to dry out. 
• If using a slow cooker, combine the meat, sauerkraut and brine, onion and apple in the cooker, cover, and cook on high for 6 hours. (You shouldn't have to add any liquid.) 
• When done, the kielbasa will have darkened significantly and the pork will be fork-tender and falling off the bone or separating from the fat. Using two forks, shred the pork into bite-size pieces and discard any bones and large chunks of fat. 
• Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.