Sweet and Sour Sauerkraut

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GFS Shredded Sauerkraut
4.54 kg
Markon Granny Smith Apples
907 g
Kitchen Essentials Pomace Olive Oil
30 ml
Sweet Onion
907 g
Apple Juice
946 ml
GFS Light Brown Sugar
110 g
Trade East Whole Caraway Seed
30 g

Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the sauerkraut in a fine mesh strainer and allow to drain. Place in an 8" full hotel pan. Rinse with cold tap water. Drain a second time in a fine mesh strainer. Press excess liquid from the sauerkraut. Peel, quarter and core the apples. Slice into medium-dice pieces. 2] Place the pomace oil in a nonreactive rondeau. Add the onions. Sauté until translucent. Add the apple juice and brown sugar. Stir until the sugar has dissolved. Add the sauerkraut and caraway seeds. Bring to a boil. Add the apples. Simmer 1-2 minutes. Stir continuously. Season to taste with salt and pepper. 3] Divide and spread the sauerkraut mixture out evenly between two 2" hotel pans. Refrigerate. Stir periodically so the apples don’t overcook. Allow to cool uncovered. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 5°C, or below. 4] Reheat sauerkraut with apple juice or water if it is dry.

160 36 g servings