To serve 6 to 8

2 lbs. fresh sauerkraut A 1 ½ - 2 lbs. ripe pineapple

5 cups unsweetened pineapple juice

(2 20-oz. cans)

Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a pot of cold water for 10 – 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is completely dry.

Combine the sauerkraut and pineapple juice in a heavy 3 – 4 qt. saucepan, and bring to a boil over high heat, stirring with a fork to separate the sauerkraut strands. Reduce the heat to its lowest point and cover the pan tightly. Simmer, undisturbed, for 1 ½ to 2 hours, or until the sauerkraut has absorbed most of its cooking liquid.

With a long, sharp knife, cut the top 1 ½ inches off the pineapple and set the top aside. Hollow out the pineapple carefully, leaving a 1/8 to ¼ inch layer of the fruit in the shell. Remove and discard the woody core of the hollowed-out fruit and cut the fruit into ½ inch cubes.

Stir the diced pineapple into the cooked sauerkraut, cook for a minute or two, then pour the entire mixture into a large sieve set over a bowl. When all the liquid has drained through, pile the sauerkraut into the pineapple shell. Cover with the reserved pineapple top and serve on a large plate. If you like, any remaining sauerkraut may be presented mounded on the plate around the pineapple.

Pineapple sauerkraut is traditionally served with roasted smoked pork or with roasted game birds.