wrote:

> Cooking a long time is not bad, it just makes the end product closer to the canned product, as Brooklyn pointed out. So why pay extra for refrigerated. We slow cook jarred kraut with caraway for several hours. This leaves the caraway soft. I couldn't tell you how long to simmer. Try 15 minutes.


I must be psychic, I figured about 15 minutes. I think I'll go with some butter too to give it a brown color and some fat. I guess I've got all the info I need now. This all started with a search for sauerkraut juice that started about 4 years ago. At one time, in my youth, and even as little as 20 years ago, I remember seeing the juice is markets. Now it's some kind of rarity. So I bought some kraut just for the juice and figured I might as well put the kraut to use, so I added it to some cooked pork I had on hand. It was good. I just thought it could be gooder. That's why I asked about dolling it up a bit. Thanks to all who helped on this.

TJ

TJ