Sauerkraut

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Keith Sinclair, Nov 25, 2018.

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  1. Nov 25, 2018 #1

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

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    I first had it with Sausage in Germany many years ago. Chicken on a spit and of coarse the beer fond memories.

    Found a source here for Raw tasty pro biotic Sauerkraut. Make it with Aidells Sausage. Tried it with other things too. Turkey hormone free dogs, bun with horseradish mustard, half moon slices vine ripe tomatoes, sour dill slices and sauerkraut.

    Make a vegetarian sandwich Dave's bread, roasted garlic hummus, spooned thin scoops of fresh avocado blend into the hummus on the bread. Vine ripe tomatoes, sour dill pickles, and sauerkraut instead of lettuce. Strain liquid off kraut so sandwich not soggy. It's a pretty good flavor combination.

    I can get pro biotic Kim Chee here easy. I love sauerkraut too:)
     
  2. Nov 25, 2018 #2

    panda

    panda

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    pickle some cabbage at home
    then saute it in bacon fat til it caramelizes
    eat with smoked kielbasa, grain mustard and hot peppers
     
  3. Nov 25, 2018 #3

    tgfencer

    tgfencer

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    This instantly made me hungry.
     
  4. Nov 25, 2018 #4

    minibatataman

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    This tho

    Also as a Lebanese I cannot approve people messing with hummus :p
    What's wrong with the classic stuff?
     
  5. Nov 25, 2018 #5

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

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    Thanks gave me idea to make my own. Some good ideas on line. Used to watch a Korean lady I worked with make Kim Chee in the large sink.

    Will try it with a couple quart mason jars put a few Hawaiian chilis in one. They say fermentation times are faster in warm temp. areas
     
  6. Nov 25, 2018 #6

    Keith Sinclair

    Keith Sinclair

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    Can't dispute that:) tho I have a thing for roasted garlic. Plain hummus with tahini is great too. Don't use mayo. on bread anymore hummus tastes better and is more healthy.
     
  7. Nov 25, 2018 #7

    minibatataman

    minibatataman

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    Haha definitely. The roasted garlic I'm fine with ;)
    We actually do that sometimes when there's big bbqs, just roast a few instead of using raw (we use a loot of garlic)
     
  8. Nov 28, 2018 #8

    krx927

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    I love the stuff. Goes perfectly with any kind of sausages or roasts. You just cook it in water, add some pepper, salt, garlic and juniper berries.

    In my country we are cooking a nice winter soup called Jota: in one pot you cook Sauerkraut, in another peeled potato and in third some brown beans together with some dried smoked pork meat. When everything is cooked you just join everything together and you get a thick soup.
    I must to eat on the skiing resorts ;)
     
  9. Nov 28, 2018 #9

    Grunt173

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    By brown beans,do you mean baked beans? Sounds like something I would like to put together,though I hung up my snow skies 40 years ago.
     
  10. Nov 28, 2018 #10

    erickso1

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    "Kraut? I put that sh*t on everything"
     
  11. Nov 28, 2018 #11

    brainsausage

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    We make Kraut by the 5 gallon at the bbq. It’s stupid easy. I can give you some tips in PMs if you’re curious. One thing I will say is you have to be careful fermenting in higher temps. Bad bacteria can grow too fast before the good bugs have time to take over. Fast ferment is like fast BBQ, steer clear of both.
     
  12. Nov 29, 2018 #12

    Keith Sinclair

    Keith Sinclair

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    Thanks, Guess I will keep it in the shade in a area where trades winds blow. We are back of valley little cooler up here. Small amount to see how it turns out.
     
  13. Nov 29, 2018 #13

    aboynamedsuita

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    I’ve been making for a few years, here’s and old thread I made:

    https://www.kitchenknifeforums.com/threads/lacto-fermentation-sauerkraut.24947/

    Since then I’ve increased my production capacity and do 5,2,1 gallon crocks at a time just a few times per year when it’s cooler. You can do without adding water or culture but i don’t want to risk batches of 60lbs cabbage (I have since added less water than when I first wrote the thread)

    This is from the recent batch I am doing, the bottom cambro is 21.5gal but it shrinks a lot and fits in about 8gal
    View attachment 45337
     
    Last edited: Nov 29, 2018
  14. Nov 29, 2018 #14

    Keith Sinclair

    Keith Sinclair

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  15. Nov 29, 2018 #15

    krx927

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    By brown beans I just mean some brow dry beans that you just cook. Like the ones on the picture on this site:
    https://www.wikihow.com/Cook-Pinto-Beans

    But you really need some kind of pork to be cooking with the beans. Otherwise the soup will be completely bland and lacking flavor. Some smoked ham or smoked ribs (not smoked like you do it in the States like for BBQ but just lightly smoked where the meat still needs cooking).

    PM is you need detailed recipe. I will be glad to write it for you.
     

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