Sauerkraut and ... ??

[unionrdr]

That's the first time I've heard of Slovakian Goulash. I guess mom forgot that one? Might just have to try it. I have a recipe for Slovak sausage somewhere?...

 

[Yooper]

Sauerkraut mashed potatoes! Yum!

Pork loin in a crock pot with sauerkrat and a tiny bit of water (and garlic, onion, paprika, etc). Cook on low for 6-8 hours.

I'm bumping this old thread, because I have a batch of sauerkrat going right now. I started with 4 pounds of cabbage and it's fermenting in the crock currently.

I'm already trying to decide what to do with some of it! I love sauerkrat, and always have. But Bob, well, not so much.

I had a "rueben soup" at a German restaurant a while back, and I'd love to recreate that.

 

[burninator]

I like it as a tangy condiment for a wide variety of foods. I've even put it on a ham or roast beef sandwich, in the place of mustard, with success.

I like it mixed in with beef stroganoff. The sour and savory mix well together. It's fantastic mixed in with sliced smoked sausage.

I do avoid cooking my homemade sauerkraut, if possible, though, as it has a great crunch when raw, and cooking kills off the beneficial bugs and dulls the taste, in my opinion.

 

[GilaMinumBeer]

a fork! I never tire of sauerkraut.

 

[Yooper]

I like it as a tangy condiment for a wide variety of foods. I've even put it on a ham or roast beef sandwich, in the place of mustard, with success.

I like it mixed in with beef stroganoff. The sour and savory mix well together. It's fantastic mixed in with sliced smoked sausage.

I do avoid cooking my homemade sauerkraut, if possible, though, as it has a great crunch when raw, and cooking kills off the beneficial bugs and dulls the taste, in my opinion.

That's what I was thinking- I don't want to heat it usually. But I could, if I was making something that called for it.

I tend to avoid wheat and other grains, so I don't do sandwiches at home. But mixing it with some stroganoff sounds awesome!

 

[m00ps]

I like to put some of my beer (usually use like a stout or IPA for cooking) in some kraut and simmer it on low so evaporate the liquid I added. Usually add a few other spices but its really good to make plain storebought stuff interesting

 

[burninator]

That's what I was thinking- I don't want to heat it usually. But I could, if I was making something that called for it.

I tend to avoid wheat and other grains, so I don't do sandwiches at home. But mixing it with some stroganoff sounds awesome!

I like it just as well on bratwurst, without the bun. Also good on sliced ham.

Oh! And pork chops! It's sublime on pork chops. The acidity is great for cutting through the greasy texture of pork-based entrees, in general.

If you're looking for a solid variation, I have 7 words for you: Caraway seeds and green apples. You're welcome.

I've also made a variation (curtido) with garlic, onions, carrots, and crushed red pepper that's really nice on tacos after a short fermentation.

 

[Yooper]

I like it just as well on bratwurst, without the bun. Also good on sliced ham.

Oh! And pork chops! It's sublime on pork chops. The acidity is great for cutting through the greasy texture of pork-based entrees, in general.

If you're looking for a solid variation, I have 7 words for you: Caraway seeds and green apples. You're welcome.

I've also made a variation (curtido) with garlic, onions, carrots, and crushed red pepper that's really nice on tacos after a short fermentation.

Sounds great. We have a whole hog to eat, so we have plenty of pork and I LOVE caraway seeds. That sounds great.

I love the idea on tacos as well. I make corn tortillas (that's in another thread ) and we eat tacos pretty often, especially when we're in Texas. Great ideas- thanks!

 

[burninator]

Sounds great. We have a whole hog to eat, so we have plenty of pork and I LOVE caraway seeds. That sounds great.

I love the idea on tacos as well. I make corn tortillas (that's in another thread ) and we eat tacos pretty often, especially when we're in Texas. Great ideas- thanks!

Sounds like you're set, then. I almost always add a tbsp of caraway seeds to my kraut. If you experiment with apples, just remember a little goes a long way (no more than two in a gallon batch), and make sure you peel them first.

And, I mean, as long as you're fermenting food, you might as well save some of the bugs for a berliner weisse culture.

 

[Yooper]

My sauerkraut is great. I'm eating it mostly room temperature or cold to keep the probiotics intact. Today I'm going to just add some caraway seeds to it.

I used a teaspoon of the brine to jumpstart my lacto fermented pickles, and the pickles turned out really great.

Now I walk around the house, looking for things to ferment. Hot sauce is coming up soon.

 

[GilaMinumBeer]

I've also made a variation (curtido) with garlic, onions, carrots, and crushed red pepper that's really nice on tacos after a short fermentation.

This sounds amazing for a shredded pork taco.

 

[burninator]

This sounds amazing for a shredded pork taco.

Aww yeah. Short fermentation...like 4 or 5 days. Eat it within a couple of weeks, though. The onions get funky after a while.

Now I walk around the house, looking for things to ferment. Hot sauce is coming up soon.

Got any turnips? Bell peppers?

 

[GilaMinumBeer]

Aww yeah. Short fermentation...like 4 or 5 days. Eat it within a couple of weeks, though. The onions get funky after a while.

I'm drooling thinking of ways to make this happen tonight. Shredded pork would be awesome but we don't have that.

We do have some kielbasa. I'm thinking I may slice that, fry it, then dice it. A layer of that, a layer of kraut, and then some mexican pickle relish on that may work. "Will it Taco? - YES!"

 

[Homercidal]

Cabbage been in the crock for more than 7 days. Not much lacto going on. I don't usually taste at 7 days anyway, but it did start losing a bit of green color and the water started turning slightly cloudy. I'm ready for a sauerkraut treat soon. Had a Stuffed Cabbage Soup at a nearby restaurant and I want to try that with a bit of sauerkraut instead of plain cabbage.

 

[CreamyGoodness]

Since you aren't coming to New York any time soon least I can do is share a recipe for a deli-style sauerkraut knish.

http://www.food.com/recipe/sauerkraut-knishes-387509

Also, many of you may scoff... I can hear the scoffing already... but I sear two pork chops that I have seasoned with salt and pepper and then put in a casserole. I cover this with sauerkraut, salt, pepper, a little cider vinegar and sazon Goya and allow to really bubble and simmer.

 

[HausBrauerei_Harvey]

When I lived in germany a friend made the french-german dish Choucroute. https://en.wikipedia.org/wiki/Choucroute_garnie

this is so awesome I do it all the time in the winter with my kraut. There are a ton of variations for the meats but the key is some smoked ham hocks, apples, and your kraut, stew forever on low heat, then enjoy.

 

[Venari]

I once stuffed an arctic char with some 'kraut.

Delicious.

 

[burninator]

Just finished up my latest sauerkraut experiment. It's one head of cabbage and three chopped turnips. Yielded about a quart.

It's sour, bitter, bright, and earthy, all at once. It tastes amazing, even if it does smell like the dumpster behind a seafood restaurant.

View attachment 1449946841475.jpg

 

[burninator]

Might as well share my sauerkraut beer, too...soured with a bit of the culture from a previous batch of kraut.

View attachment 1449974714000.jpg

 

[Homercidal]

Too much, man. Too much! 8D

 

[Hoppy2bmerry]

Bigos - polish hunter's stew

+1 on the Reubens, or as a topper to many other hot sammiches.

Bigos! Cabbage, kraut, kielbasa, pork, onion, carrots, paprika, beef stock, bay leaf, and a little garlic simmered for hours, salt & pepper to taste.

 

[mrmcdowe]

I just started my third batch of Saurkraut while living in Texas. I received a harsh crock while living in Calgary and found perfect fermenting temperatures in the basement all year. Well i was not that lucky in Texas and have had real problems with Sauerkraut here. I know have fixed that and am using the my old small fridge with a temperature controler on it to keep the temp in the optimal zone. We will see how it goes......

 

[passedpawn]

I wonder if you could add chili powder and garlic to make instant kimchi?

 

[S-Met]

I wonder if you could add chili powder and garlic to make instant kimchi?

Yes, but needs something fishy too. Salted shrimp paste, fish sauce, or even dried shrimp powder. I'v heard of people with shrip allergy or vegetarians who use kelp powder for the taste.

I'v got Atomic Frog Balls going now. Essentially kimchi seasoned Brussels. Really ripe, just getting soft. Probably another week before they're ready.

 

[SEndorf]

Incredible....
A four year old thread and nobody's mentioned shnitzengruben.
You simply cannot eat shnitzengruben without sauerkraut.
The Teutonic Titwillow says so......

 

[user 211287]

Cook polish sausage or brats part way on the grill. Finish them up in a steamer. Add the kraut to the steamer just long enough to get it warmed up but not cooked to mush.

I used a mix of homemade red and regular kraut for these.

 

[user 211287]

Make kraut but add a tbs or two of mildish pepper flakes (per 2lbs cabbage) to the ferment. This is more or less a super simplified kimchi.

Add to a brat, sausage or hot dog with 1000Island dressing....These are crazy good and works well on a Reuben too.

More simple version. Just top it off with your favorite hot sauce. I think i used Sriracha for this one.

 

[vanishingpint]

I like to put 4 lb. or so pork shoulder roast in the crock pot cover it with 4 lbs. of kraut and let it go til it's fall apart tender then serve over mashed potatoes . I literally cant stop eating it . It's one of my favorite meals.

 

[user 211287]

Kraut also makes killer egg rolls. Use ground pork or even some corned beef.

Fermented Brussel sprouts you say?...Yeah done that too and they do take a bit longer than kraut.

 

[mrmcdowe]

Just finished some sauerkraut that was in the crock for 23 days. It seems perfect. We have been in a cold spell for this month so the temperature in the house has been set at 69* and worked perfectly.