Originally Posted by CreamyGoodness
Last time I tried to make them the homemade sauerkraut was too wet, and I made a mess :-(.
I'm wondering if one could have the best of both worlds by using instant mash flakes with the flour...
The saurkraut has to cooked down to where all the water is driven off and replaced with fat of some sort like butter or pork fat.
Start with the kraut (do not rinse it too well or you will have to add salt later) in a skillet and slowly boil off the water till it starts to caramelize then add a little water and some fat, always scraping the brown from the pan. Keep doing this until you have very tender and nice dark brown kapusta. Depending on your tastes or ethnic background you can add bay leaves, garlic, caraway, pepper, hungarian paprika or any number of spices.
Good eats for sure