And if all else isn't available, try chicken.
----- Original Message -----
From: "brenda mueller" <[email protected]>
To: <[email protected]>
Sent: Thursday, March 20, 2014 7:26 PM
Subject: Re: [CnD] sauerkraut
gWhat kind of meat? It's up to you. I prefer sliced kilbossi. If
you can get a boneless pork roast with some fat in it, that will
work, too. It's up to you.
You can use whatever you want depending on your taste. I never
serve sower kraut on the same day it's cooked. It has to cool
down overnight. Then you give it a good stir and start it
heating before your guests come in. Earlier in the day you might
have started a loaf of homemade bread. If you're serving
alcahol, just have that kraut cooking and the good smells of
baking bread as they walk in. They'll want that food before too
long. That way they won't drink too much, unless you're serving
hard liquor.
Of course if you're not making bread, you can always cheat with
one of those frozzen loaves. bake some potatoes, or make mashd
ones to serve with your great meal. Use real butter on those
potatos.
Brenda Mueller
----- Original Message -----
From: Robin Plitt <[email protected]
To: [email protected]
Date sent: Thu, 20 Mar 2014 04:58:06 -0400
Subject: Re: [CnD] sauerkraut
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!
Yes,there's someone who has, my brother, Ed. I could ask him how
to make sower kraut and post it here. It's a long process.
I'll ask him, but he's having heart problems. aThey might decide
to put a thing called a stent in him.
Abby
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