What kind of meat? Robin
On Wed, Mar 19, 2014 at 7:50 PM, brenda mueller <[email protected]> wrote: > 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 >>> >> > _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> > _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
