Magda's sauerkraut

Ingredients for 10 servings:

• 2 kg sauerkraut
• 250 g flour malt
• 6 small onions (small to medium-sized)
• 6 apples (Elstar), pitted, peeled, diced
• 1 tsp, leveled salt, a little more if no cured smoked pork is added
• 4 tbsp, heaped sugar
• 80 ml herbal vinegar (e.g. Kühne Surol)
• 300 ml water
• ½ tsp, levelled pepper, black
• 4 bay leaves
• 1 kg smoked pork, approx., optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

My grandma’s sauerkraut. Usually eaten with mashed potatoes and liver.

Finely dice the onions and fry them in the flour until translucent. Wash the sauerkraut (so it’s not too acidic), drain it, and add it to the pot. Add all the other ingredients; the smoked pork is optional. Bring everything to a boil on high. Cover and simmer on low heat for 1 to 1.5 hours, stirring occasionally.