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re: Sauerkraut - I am trying to develop a taste for it.
Posted on 11/21/17 at 12:55 pm to madamsquirrel
Posted on 11/21/17 at 12:55 pm to madamsquirrel
quote:As a sauerkraut novice you can rinse it under the faucet a little to make the taste milder. Also, caraway seeds add a nice touch to sauerkraut.
How do you eat it? Favorite recipes?
I serve it in a one-pot dish with onions, pork chops, and sausage. Saute the onions in oil, brown the meat in the oil, remove the meat and deglaze your pot with chicken stock. Add the sauerkraut, simmer for awhile, then reintroduce the pork chops and sausage. Serve it with some warm, crusty bread like Rye, Pumpernickel, or Multi-grain. It's a great Winter dish.
This post was edited on 11/21/17 at 12:58 pm
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Posted on 11/21/17 at 1:27 pm to madamsquirrel
Try this kind. I can eat it plain. They make a few different kinds, but I like the spice of the smoked jalapeno. It's in the refrigerated section at Whole Foods, sometimes in produce, other stores it's by dairy.
This post was edited on 11/21/17 at 1:30 pm
Posted on 11/22/17 at 2:15 pm to BottomlandBrew
quote:
To those saying they don't like it, have y'all only had the pasteurized kind? There's a big difference between the freshly fermented sauerkraut and the jarred stuff found at the supermarket.
Agreed. Cultured Guru in BR makes fermented sauerkraut and it is the best I've had. I like it with meats, cheese, on sandwiches, and on chips. I am also a big fan of their fermented pickles.
Also, FUN FACT that I read on Wikipedia awhile back:
During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as "Liberty cabbage" for the duration of the war.
Posted on 11/22/17 at 2:37 pm to madamsquirrel
I was raised on the stuff. Sauerkraut wants fat. When we were kids my mom would cook a fat goose on a bed of sauerkraut. In later years the goose gave way to a pork loin, but the loin always had at least a half dozen strips of bacon laid across the top. You want the fat of whatever meat you're using render down into the kraut. Sprinkle some diced onion over the bottom of your roasting pan, make your bed of sauerkraut, add some salt, put your meat on top, add enough water to not quite reach the surface of the kraut, add a few dried juniper berries if you can find them or just splash in a couple glugs of gin. Like gumbo or red beans kraut gets better the more times you heat it up.
Posted on 11/22/17 at 2:50 pm to ChoupiqueSacalait
The longer it cooks the better. I smother mine down with sauteed onions and ribs or pork chops.
Posted on 11/22/17 at 2:53 pm to Sailorjerry
Grew up eating kielbasa, perogies and sauerkraut. Still one of my favorite meals.
Posted on 11/22/17 at 4:36 pm to J Murdah
quote:
Why? If you dont like something dont eat it
Some people want to expand their palate. If I don't like a certain food I will keep trying it periodically. For years I did not like any kind of greens and finally one day I tried them again and loved them. Same with brussells sprouts.
Posted on 11/22/17 at 4:41 pm to madamsquirrel
Beef hotdog with kraut and spicy mustard.
Posted on 11/22/17 at 5:16 pm to TejasHorn
Grew up eating kielbasa, perogies and sauerkraut. Still one of my favorite meals.
What about stuffed cabbage?
What about stuffed cabbage?
Posted on 11/22/17 at 7:12 pm to Sailorjerry
stuffed cabbage (golabki) are one of my favorite foods -- I also mentioned pierogies and haluski on page 1 -- grew up eating that stuff in Western PA.
This post was edited on 11/22/17 at 7:14 pm
Posted on 11/22/17 at 9:08 pm to mouton
I had the same experience with brussel sprouts and cooked cabbage. Like them now. The fermented with probiotics are very good for you (if not heated).
Posted on 11/22/17 at 9:26 pm to L Boogie
quote:
Slow-cooked with a pork loin.
I freaking love sauerkraut. I could probably eat it out of the jar with a spoon
Double upvote
Posted on 11/22/17 at 11:18 pm to Breesus
My mom cans some herself every year. She always serves it with fried potatoes, soup beans, and cornbread.
Posted on 11/22/17 at 11:24 pm to Sailorjerry
quote:
Grew up eating kielbasa, perogies and sauerkraut. Still one of my favorite meals. What about stuffed cabbage?
Stuffed cabbage was more of a special occasion type meal, while kielbasa, sauerkraut and perogies was a regular weekly meal. I wish there was a place to get good kielbasa and perogies in baton rouge. I plan on stocking up on both when im home for Christmas.
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