This kraut is super for a number of reasons:
- It tastes good enough to be eaten like a salad
- It has an added superfood ingredient that’s often missing from modern diets
- It is foolproof to make and to store, even for beginners, if you follow my detailed instructions
These tips will help you to make perfect sauerkraut every time
This recipe is perfect for a number of reasons. Firstly it’s just two ingredients, thrown in the oven and left in there for several hours to slowly cook. Secondly the taste is great (you need to use good pork though). Thirdly, the leftovers reheat well, just bake the amount that you want for one meal on a low heat until it’s heated through. This recipe can even be made with frozen pork without needing to thaw it in advance – just give it half an hour or so longer in the oven.
Jam made with honey brings out the flavour of the fruit, and tastes better than jam made with refined cane sugar. It keeps well too.
I’ve memorised this recipe from making it so many times, because it’s an easy and wonderfully tasty way to serve all kinds of seasonal fruit.