I know that some people just don't like sauerkraut, which is understandable. It is one of those foods that you either want or don't. Sometimes, you have a negative sauerkraut experience. In that case, I really hope you will give it one more try by making this recipe. When it is done cooking, this sauerkraut changes in the same way that onion does when it is caramelized. It has a bit of sweetness both in taste and aroma. Also, since sauerkraut is fermented, it is healthy for your belly too!
You can serve it a few ways, for some Pork and Sauerkraut are a New Year's Day tradition. More ideas, try it with some smoked sausage such as Kielbasa and mashed potatoes, on top of hot dogs, or in a Reuben. My plan with this batch is to make Pierogis, definitely on a hot dog, and the odds are good on having a Reuban soon.
I always use fresh refrigerated sauerkraut. If, for some reason, you cannot find that, used jarred sauerkraut. In my opinion, avoid the canned version. It has an odd taste, as if it had reacted to the tin. Whichever you choose, be sure to rinse before cooking. You will need the cup of liquid, the options are listed below, push come to shove, you can use water, or a mixture of the options as long as it works out to be a cup. This is an easy peasy dish.
4 lbs of fresh bagged or jarred plain Sauerkraut,
3 slices bacon diced
1 cup grated potato
1 bay leaf
1 large yellow onion peeled and sliced thinly
1 Tbl brown sugar
1 cup dry white wine or dry vermouth or apple juice
1 tsp caraway seeds
1 tsp fresh ground black pepper
Gently rinse and drain sauerkraut, place all ingredients in a heavy stockpot or dutch oven, mix thoroughly then cover, bring to a simmer on medium heat, then on low for at least 3 hours, stirring occasionally. See, I told you it was easy peasy.