Posted on 04/16/2025 6:06:40 AM PDT by Red Badger
German supermarkets sell sauerkraut juice.
Works well in the lederhosen too, from what I’ve heard
I think the canning process destroys a lot of what happens in the fermentation.
I think the canning process destroys a lot of what happens in the fermentation.
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Right?
That reminds me one of one of the questions I had about if these ‘metabolites’ survive cooking too, such as having sour kraut and dumplings or a kielbasa dish.
My fav!
Bkmk
My grocery store sells kimchi in a jar that allows it to keep fermenting, and vent some gasses. The stuff is actually a bit fizzy when you eat it. I’d like to see sauerkraut packaged that way.
Anybody have an idea on whether or not the health benefits still apply if you heat it? I usually pan fry mine with bacon and cheese, and prep it by getting rid of the excess liquid. Got a feeling I’m removing whatever health benefits there are but, hey, still good eating! :)
I think it’s still good, hot or cold................
The only way I will ever eat it is on a hot dog.
That’s why you only eat refrigerated kraut.
That makes a lot of sense, specially if the vents aren’t allowing all of the carbon dioxide to escape. It’s kind of like fermenting grapes; if your allow it to aerate and ferment all of the sugar, you get a dry wine, but if you cap it before it’s done fermenting, you get a sparking wine (not technically champagne unless it’s from that region of France). So it’s like you have sparkling kimchi. lol
Drain it, Stir fry it with bacon fat and real bacon bits and it is delicious!.................
The young German lady at this link (Michaela, who reminds me of one of my cousins) explains how to ferment cabbage for Sauerkraut. (Augie I know you make it too! I have seen the pictures you posted on the FR Garden thread of a crock full of sauerkraut !) While she is a vegan, I think that this would go well with bratwurst, ham or a pork loin roast! (Eat raw for its benefits. Cook it and you kill the bacteria!)
A few notes; Sterilize the jars first. If you have to add liquid to cover the sauerkraut make brine and do NOT use clorinated tap water which can kill the beneficial bacteria you are trying to cultivate. (Boil any water first to drive off the chlorine.) For the same reason do NOT use iodized salt, use non-iodized canning or kosher salt. (Even though most iodine in something like Morton's salt has probably sublimated away by the time it is placed on the grocery store shelf.) You can buy fermenting kit supplies like self burping lids and weights on Amazon. )
If anyone wants to learn how to grow the cabbage....
Michaela has a nice fried potato dumpling recipe as well!
Alsatian style sauerkraut, slowly cooked in wine and favored with salt pork and juniper berries. Fond memories from Strasbourg
Family is evenly divided on this - 1/2 hate it with a passion 1/2 love it. I think it depends on the quality and “bite” of the sauerkraut.
My grandmother used to make it homemade in a large barrel, apparently it keeps almost forever. She passed before I was old enough to try it.
Looking at pork and sauerkraut recipes now. Those that hate it can have a hot dog - without sauerkraut.
Try this for the ‘Hate it’ crowd:
Drain, rinse, stir fry in bacon fat, till well coated and heated, then add the crumbled bacon to top it off...............
The vents are tiny, and there’s a moisture absorbing pad above them. They’re good, heavy duty plastic jars. I keep them. The lid itself isn’t vented. I think it takes considerable pressure to force anything out.
Alsatian style sauerkraut, slowly cooked in wine and favored with salt pork and juniper berries. Fond memories from Strasbourg
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I would try that in a minute. Like mulled wine pork sour kraut.
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