I love sauerkraut, but a lot of it — canned or bagged — tastes like it’s packed in battery acid. The flavor of the kraut itself may be good, but the brine is too strong. A lot of people object to sauerkraut because of this, which is a shame. I came up with this recipe after reading that Bavarians often make the kraut milder by rinsing it and simmering it in wine and seasonings. This simple recipe works for me, and I hope you enjoy it. It is very good with sausages, pork or ham.