It's not sauerkraut juice is actually fermented cauliflower juice....but is just as stinky so it will do
Poaching pork in sauerkraut liquid is common in Eastern Europe: belly, backfat, hocks, jowl (coming up next).
I decided to take the SV approach not for "precision" but to enable cooking with little added liquid. I don't want the goodness of the hock leaching in a pot of liquid since the final meal won't be soup or stew.
So here is the hock with spices and about two cups of fermentation liquid.
Last time i checked my crockpot was running at around 185F on "stay warm" so that's what i will use. Like i said: tight temp control is not the objective here.
Poaching pork in sauerkraut liquid is common in Eastern Europe: belly, backfat, hocks, jowl (coming up next).
I decided to take the SV approach not for "precision" but to enable cooking with little added liquid. I don't want the goodness of the hock leaching in a pot of liquid since the final meal won't be soup or stew.
So here is the hock with spices and about two cups of fermentation liquid.
Last time i checked my crockpot was running at around 185F on "stay warm" so that's what i will use. Like i said: tight temp control is not the objective here.
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