Hey, Abby,
I'm a new poster to this listserve, but people generally like my
kraut. Now here's the way I work on it. First of all, I never
cook saurer kraut alone. What I do is one pound of raw meat to
two pounds of sauer kraut.
First of all, get those bags of sour kraut in which ever amounts
you want. Strain that access liquid out of the bags, but you can
leave some liquid of your kraut in a slow cooker. Put the raw
meat on your first stack of kraut. Then you burry it with
the rest of the kraut. Then I get to work. I add about three
ounces of beer. Then I sprinkle about 1/4 cup of sugar in
there.Then I add a good mug of water sprinkling it around in
there. Well, then, all you'll have to do is turn up the volume
Keep it covered. on your slow cooker (high.).
Let it go for four or five hours. It will smell up the house. I
like that smell.
Now your kraut is cooked. Then you turn off your cooking
equipmett. Then you jus let it cool downn for a about a half
hour. Then you store it in the fridg.
Well, then you'll have to mix everything in there, before you
serve it. I usually just turn on the cooker about two or three
hours before it's served.
Cooking takes time, but it's worth the effort.
Brenda Mueller
----- Original Message -----
From: "Abby Vincent" <[email protected]
To:<[email protected]>,"'RJ'" <[email protected]
Date sent: Wed, 19 Mar 2014 11:25:10 -0700
Subject: Re: [CnD] sauerkraut
Interesting. Looks like it takes more time than I have. The
rest of the
ingredients won't be as fresh. Grilled Swiss cheese and corned
beef on rye
is good.
-----Original Message-----
From: Cookinginthedark
[mailto:[email protected]] On
Behalf Of RJ
Sent: Wednesday, March 19, 2014 7:00 AM
To: [email protected]
Subject: Re: [CnD] sauerkraut
Sauerkraut is a pickling process. The only ingredient in it is
cabbage and
salt. The salt brings out the water as the kraut ferments.
----- Original Message -----
From: "Abby Vincent" <[email protected]
To: <[email protected]
Sent: Wednesday, March 19, 2014 12:22 AM
Subject: [CnD] sauerkraut
I made corned beef from scratch and on Monday had it with
cabbage.
Today I used some of the corned beef to make corned beef hash.
Tomorrow is Rueben sandwich day. Got the Swiss cheese, rye
bread,
leftover corned beef, but no sauerkraut. Can I shred the
leftover
cabbage and pickle it with vinegar? Are there any other
ingredients?
If anyone has made sauerkraut from scratch . help!
Abby
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