Do you eat saur kraut?
two25acres
4 years ago
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Is salt-free fermented kraut possible?
Comments (4)AFAIK it isn't possible at home although from what I have read (no personal experience with it) adding various cultures allows you to reduce the amount of salt used. Perhaps they use lactic acid, whey, or a similar culture? You might want to do some reading on the Wild Fermentation website for more info. Sorry I can't be more help. Perhaps pthers who have experience using various natural cultures to ferment with will chime in. Dave...See MoreKale kraut
Comments (17)I wilt it - put about an inch of water in a 3 gallon stock pot, bring it to a boil, rapidly stuff the rest of the stockpot with washed kale, put the lid on, it wilts in a couple of minutes, maybe needs a stir or two. Then strain it out, cool it off, into plastic bags, press out the air, and freeze. This shrinks it down considerably, and the ruffly part just gets steam-ironed out -;) I grew Russian Red kale this year - and mine has withstood several nights now around 17-18F and a couple of light snows - it tastes wonderful now, much more tender, even a bit sweet. I have no idea what temp it will go down to before it gets useless. One trick I've picked up that might come in handy if you don't care for the tough stems - using your thumb and a bent forefinger, you gently grasp the leaf at the base where it widens out from the stem and strip off the tender green part, leaving the tough middle stem there on the plant - if it breaks off, its tender anyway....See MoreAfter canning, kraut isn't submerged in brine
Comments (2)Did you use the hot pack or the raw pack instructions and how long did you process it? Raw pack tends to do that. Hot pack works better. But the odds are you did over-pack the jars even though you don't think so. It is very easy to do and a common problem. It needs enough liquid vs. solids to be able to 'slosh' around a bit in the jars for best results. To accomplish that I find I usually need to make up an extra batch of fresh brine. So assuming you BWB processed it for the 10 mins. called for it is safe to eat and will store okay. That above the liquid may darken some but will still be safe. Dave...See MoreHow do you do pork&kraut for NY Day
Comments (9)I ran across this recipe years ago and am under orders from the family to serve it on Christmas day. It is delicious! Note: do not substitute an inexpensive Amaretto in this recipe. It does not give the flavor which Amaretto di Saronno imparts. PORK ROAST SARONNO 3 pound pork roast 1 can (8 oz.) tomato sauce 1/2 cup catsup 1/2 cup cider vinegar 1/2 cup brown sugar 1/2 cup dark corn syrup 1/2 cup water 1 teaspoon chili powder 1 tablespoon cornstarch 4 tablespoons Amaretto di Saronno Roast the pork in the usual manner. Combine the next 7 ingredients and cook over low heat 5 minutes. Blend cornstarch with 2 tablespoons of the mixture and add to the rest, stirring until slightly thickened. Stir in Amaretto and simmer 10 minutes. 30 minutes before the roast is finished, remove pan drippings and cover the meat with 1/3 of the sauce. Roast 15 minutes and baste the roast with another 1/3 of sauce. Roast another 15 minutes. Make gravy from the drippings, adding 2 tablespoons of the sauce and any remaining pan drippings. I use a can of chicken broth to extend the amount of gravy. Serve remaining sauce with the roast. Serves 6. Note: Before roasting the pork I butterfly it open and stuff it with the common turkey type bread, celery, onion, plus seasonings stuffing then reroll and tie with string. Also, I make this weeks ahead and freeze the roast whole, the gravy and sauce each separately. Defrost in fridge. At serving time I slice the roast and heat gently in the gravy, serve on a platter. Heat remaining tomato sauce to pass. Hint: double the tomato sauce recipe. Everyone loves it and pours it generously over the meat and mashed potatoes....See Moremorz8 - Washington Coast
4 years agofunctionthenlook
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4 years agoDebby
4 years ago
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