I make mine exactly as above, caraway seeds and all……guess it’s just a question of personal taste.
Now here’s a kraut combo I would never have thought about: Duck and sauerkraut. I thought, yuck. I like duck and I like kraut but TOGETHER??? Zman insisted it’s delicious, his Czech grandmother used to make it. What the hell, I’ll try anything once. So Z says, put the kraut in a roasting pan, put the duck on top and roast. To which I said, no, no, no. I don’t want all that duck fat in my sauerkraut. So I started to braise the kraut and roasted separately the duck for about 45 mins., pricking the skin to let the fat drain out. Add the duck to the kraut, cover, roast for 1 1/2 hours, uncover, turn up to get nice brown crispy skin. Oh….my….gawd. It was fabulous.
I’m sure Mr. Mayor is familiar with this dish since he’s Czech.