Estonian Sauerkraut(Mulgi Kapsad)

1. 1

   Rinse sauerkraut to take away excess sourness.

2. 2

   Press out water and put into a heavy pot, pan, skillet or Dutch oven.

3. 3

   Soak pork overnight in salted water.

4. 4

   Put rinsed sauerkraut in pot. Take pork from water and add to pot along with the barley. Bring to a boil over slow flame. Do not let stick, so stir often with a wooden spoon. When boiling, remove from burner, cover and place in a 350u00b0 preheated oven.

5. 5

   Let simmer for 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.