Re: Re: Sauerkraut makers...help!

[Guest guest]

Michele- i threw out a SauerKraut email recently and got very few bites on that

either! I do love SK!

I make my SK in a large rubber sealed mason jar. I usually put a glass jar in it

to compress the SK. i have always had excellent results doing in NT styel

(fermenting at room temp for 3 days and then transfering into the fridge)

However, I had been discouraged that it takes up so much room in the fridge. So

i have my first batch in the basement (maybe it is in the mid/high 50's). I

keep a peanut butter sized jar in the fridge and transfer it from the basement

as i need it.

This first batch is only a few weeks old so I will keep you posted if it gets

Nasty. I am skeptical.

I eat the SK w/ Brats and Reubens. Also just as a side. Would also love ideas

of how to use it..... Patrice

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[Guest guest]

i like sauerkraut on eggs.  just a little bit on the side is great

with scrambled or fried eggs.  also like to cook kielbasa (or brats) then

slice up and serve all mixed up with some smashed potatoes and kraut. yum.

julie

Subject: Re: Sauerkraut makers...help!

To: trad-foods-MN

Date: Monday, January 11, 2010, 3:23 PM

 

I was really hoping for some more responses to kraut making and eating. Please

respond if you have time!

Thanks-Michele