[Tokra]

I hate sauerkraut so I guess I'm a goner. Ah well, quality over quantity.

You've just never had it cooked right. Soak it in several changes of water to remove all the salty taste. (May take quite a few soakings). Braise it in the oven for 4 hours on very low heat with white wine, chopped onions & carrots. I guarantee even a sauerkraut hater will like it.

Another tip for liver haters - put calves liver in the freezer. When frozen, slice it into slices so thin you could read through them. Saute in butter for a quick minute. Melts in your mouth with none of that nasty mealy texture. Try it - you'll like it!

[Shaun_MD]

I will certainly try that. Sounds very good. I have not tried sauerkraut or liver in ages. My taste has changed so maybe it will be different this time around.

[A message]

Soak it in several changes of water to remove all the salty taste. (May take quite a few soakings). Braise it in the oven for 4 hours on very low heat with white wine, chopped onions & carrots. I guarantee even a sauerkraut hater will like it.

Bookmarked now to save my wife.

Thanks.

[Spirited]

Cooking kraut will likely kill the enzymes that cause it to work for bird flu and that increase the ability of your stomach to digest foods better (pro-biotics type).

You don't heat Kim-chee either.