It's also delicious using regular pork spareribs or boneless country style ribs.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of RJ Sent: Thursday, March 20, 2014 8:26 PM To: [email protected] Subject: Re: [CnD] sauerkraut 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 > > >>> _______________________________________________ >>>>> 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 > > _______________________________________________ > 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
