Cooking class experience — learning Sauerkraut properly

I took a cooking class specifically to learn how to make Sauerkraut correctly. The instructor explained why smoked pork is used the way it is — something I'd never understood from just eating it. The tangy from fermentation result when you make it yourself is different.

regional specialities vary dramatically between Bavaria, Saxony, and the Rhineland. We learned how a Bavarian beer hall shapes the way this dish is eaten. The class ended with the meal and a glass of schnapps after the meal. I've made it three times since and each time it improves. Highly recommend the cooking class approach.