Baerish Sauerkraut

• 1 cold-pack Sauerkraut (found in refrigerated food section).
• 1/4 lb. salt pork, as lean as you can find. Remove rind and slice into 1/4" slices. Some fat okay, but not a lot.
• 1 medium potato

1. Soak salt pork in cold water a minimum of 2 hours, changing water when cloudy. Rinse, pat dry and cut into small, 1/4" bits.
2. Drain Sauerkraut over liquid measuring cup. Do not rinse. Put Sauerkraut in 2-quart pan. Measure the amount of drained Sauerkraut liquid. Replace that amount of liquid with water -- can be a little less -- and add to Sauerkraut. Add salt pork bits and mix. Cover.
3. Bring to boil. Reduce heat and simmer for a minimum of 1 hour, stirring about every 15 minutes. Cover should be ajar to allow liquid to slowly reduce, but not go dry.
4. When pork is tender, the house smells and everyone to polka, peel the potato and rinse.
5. Grate the entire potato on the medium-fine side of the grater box and catch the slurry and juice on a plate. Immediately pour into the kraut mixture and stir vigorously. This act makes the Sauerkraut CREAMY.
6. You are ready to serve, or can keep lidded and off the heat until ready to transfer to warmed serving bowl.

coldpack sauerkraut, salt pork, potato

Taken from www.epicurious.com/recipes/member/views/baerish-sauerkraut-1209961 (may not work)