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How do I reduce the tartness in sauerkraut that was cooked with potatoes and pork roast in a crock pot?

Sauerkraut is too tart/sour in my pork roast & potatoes. Fixed enough to serve 8-10 people and want to tame the tart sauerkraut so the meal doesn't get wasted. Please help.
asked Jan 1, 2014 by Janet

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4 Answers

You may want to drain the brin off the sauerkraut before adding--and you can add a small potatoes cut in 1/4 ths to take away some of the tartness and absorbS  some of the cabbage ingredients that casue gas!
answered Jan 1, 2014 by chap2b
You also can add a couple of sweet apples cut up that also will help with the tartness when cooking.
I put kraut in a colander to drain. Then add to the dish, add a bit if sugar (white or brown works), pinch of salt. Also tried this the other day when I made a pork roast for new years day, very tasty: Sautéed minced onions, carrots, celery in butter till tender, added drained kraut, and 1/2 a bottle of beer, cooked until alcohol gone 1-2 mins. Put mixture in glass baking dish. Took pork roast supreme (which I find more flavorful then a loin roast), slathered with dijon mustard, salt and pepper, and brown in skillet, remove and place on kraut bed. Deglaze pan with more beer and some white basalmic vinegar until thickened, pour over roast. Top with Bay leaf or two. Added a few yellow new potato quarters around the roast on top of kraut. Roast at 350° until medium (160°) Beer, carrots and basalmic cut the acidity of the kraut and the pork was mouthwateringly moist and flavorful. Would probably work in crock pot too
answered Jan 4, 2014 by Ross
SImply rinse it in a colander before adding to your roast.
answered Jan 8, 2014 by anonymous
You could drain off the liquid, save it..............mix a jar or can of applesauce to it...............stir it well.............taste it.....now does it need some tart liquid...........just add a little at a time.....
answered Jan 26, 2014 by josie (51,120 points)
and you could also add some veggie stock or water to adjust the taste.

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