Re: How to eat sauerkraut?

[Guest guest]

I only eat about a spoonful at a time. I use it as a condament. It's great

with meat. Or any way you would use relish. I love it on hamburgers!

On 6/1/06, Penciloid <penciloid@...> wrote:

>

>

> My first batch of sauerkraut is done. I'd never had it before, so I wasn't

> sure what it would taste like. It's not as bad as I thought, but I can't

> imagine eating more than a spoonful at a time. Is there a way to make it

> easier to eat? Also, how much do we need to eat to make a difference in our

> health?

>

>

>

>

--

Mrs. () Siemens

Mommy to 2 beautiful children here on Earth (Zachary and Lydia),

2 in heaven (Jordan and unnamed),

and one more in the oven, Due October 16th (who will you be???)

[Guest guest]

It's very good as a topping for mashed potatoes. I also like it with

hot dogs (you can buy organic ones in health food stores). My kids

will just eat it straight, a whole bowl of it, but then again I think

kids are drawn to salty/sour things.

--- In , " Penciloid " <penciloid@...>

wrote:

>

>

> My first batch of sauerkraut is done. I'd never had it before, so I

wasn't sure what it would taste like. It's not as bad as I thought,

but I can't imagine eating more than a spoonful at a time. Is there a

way to make it easier to eat? Also, how much do we need to eat to make

a difference in our health?

>

>

>

[Guest guest]

I have a tablespoon before each meal. I try to have something

fermented at each meal. Kimchee, Kombucha,Kefir, Kvass (I will soon

be moving to another letter of the alphabet). I am actually finishing

off som sauerkraut that is 3 1/2 years old. Whoooowheeee is it salty

but I like it. Congratulations on your first batch. According to NT

on page 91 Lactic-acid fermented vegetables and fruit chutney are not

meant to be eaten in large quantities but as condiments. Enjoy.

D.

--- In , " Penciloid " <penciloid@...>

wrote:

>

>

> My first batch of sauerkraut is done. I'd never had it before, so I

wasn't sure what it would taste like. It's not as bad as I thought,

but I can't imagine eating more than a spoonful at a time. Is there a

way to make it easier to eat? Also, how much do we need to eat to make

a difference in our health?

>

>

>

[Guest guest]

I didn't know that sauerkraut would still be good after 3 1/2

years. how long have others kept theirs? also, I had heard that it

gets *less* salty as it ages??? does it also get more sour?

>

> I have a tablespoon before each meal. I try to have something

> fermented at each meal. Kimchee, Kombucha,Kefir, Kvass (I

will soon

> be moving to another letter of the alphabet). I am actually

finishing

> off som sauerkraut that is 3 1/2 years old. Whoooowheeee is it

salty

> but I like it. Congratulations on your first batch. According to NT

> on page 91 Lactic-acid fermented vegetables and fruit chutney

are not

> meant to be eaten in large quantities but as condiments.

Enjoy.

>

> D.

>

[Guest guest]

Oh, I made the most tender, yummy pork chops last week with kraut and

kraut juice. I marinaded some pork chops in kraut juice for two days in

the fridge. Submerged. Sear on each side for one minute at high temp

[400 degrees] in a skillet or electric fry pan. Place in a roaster on a

rack and top with a bit of saurkraut to keep it juicy. Cook at 200

degrees for 4-5 hours, until done. Serve with a side of fresh kraut

just heated to warm [the higher the temp the more enzymes are

destroyed].

Other yummy side dishes: baked apples and boiled potatoes w/ gravy made

from the chop drippings.

The kraut juice marinade did *not* make the chops taste sour. I left

two of the chops in the marinade for a week and they were a little bit

sour, but not nearly as much so as saurbraten.

Christa

--- In , " Penciloid " <penciloid@...>

wrote:

>

>

> My first batch of sauerkraut is done. I'd never had it before, so I

wasn't sure what it would taste like. It's not as bad as I thought, but

I can't imagine eating more than a spoonful at a time. Is there a way

to make it easier to eat? Also, how much do we need to eat to make a

difference in our health?

>

>

>

[Guest guest]

Do you know how to make real sauerbraten? I've been thinking about

it lately, so funny you should bring it up. My recipe uses vinegar

to make it sour, but I'm guessing originally it was fermented

somehow, maybe with sauerkraut?

Cooking sauerkraut kills the beneficial bacteria and enzymes, but it

sure is a better marinade than anything else I've found! Probably

worth it to go without the msg and chemical tenderizers they put in.

>

> Oh, I made the most tender, yummy pork chops last week with kraut

and

> kraut juice. I marinaded some pork chops in kraut juice for two

days in

> the fridge. Submerged. Sear on each side for one minute at high

temp

> [400 degrees] in a skillet or electric fry pan. Place in a roaster

on a

> rack and top with a bit of saurkraut to keep it juicy. Cook at 200

> degrees for 4-5 hours, until done. Serve with a side of fresh

kraut

> just heated to warm [the higher the temp the more enzymes are

> destroyed].

>

> Other yummy side dishes: baked apples and boiled potatoes w/ gravy

made

> from the chop drippings.

>

> The kraut juice marinade did *not* make the chops taste sour. I

left

> two of the chops in the marinade for a week and they were a little

bit

> sour, but not nearly as much so as saurbraten.

>

> Christa

>

[Guest guest]

In a message dated 6/4/2006 2:56:10 PM Central Daylight Time,

haecklers@... writes:

> Yaaah! Nobody answered my question about making sauerbraten so I

> went online to see if I could find a traditional recipe. Real

> sauerbraten is made from (Gasp!) Horse meat!!!! I'll stick with my

> beef recipe.

>

Yep, I ate lots of horse meat in the two years I spent in Germany. Loved the

food and beer. Thanks for your post, it brought back good memories. C R

[Guest guest]

Yaaah! Nobody answered my question about making sauerbraten so I

went online to see if I could find a traditional recipe. Real

sauerbraten is made from (Gasp!) Horse meat!!!! I'll stick with my

beef recipe.

> >

> > Oh, I made the most tender, yummy pork chops last week with

kraut

> and

> > kraut juice. I marinaded some pork chops in kraut juice for two

> days in

> > the fridge. Submerged. Sear on each side for one minute at high

> temp

> > [400 degrees] in a skillet or electric fry pan. Place in a

roaster

> on a

> > rack and top with a bit of saurkraut to keep it juicy. Cook at

200

> > degrees for 4-5 hours, until done. Serve with a side of fresh

> kraut

> > just heated to warm [the higher the temp the more enzymes are

> > destroyed].

> >

> > Other yummy side dishes: baked apples and boiled potatoes w/

gravy

> made

> > from the chop drippings.

> >

> > The kraut juice marinade did *not* make the chops taste sour. I

> left

> > two of the chops in the marinade for a week and they were a

little

> bit

> > sour, but not nearly as much so as saurbraten.

> >

> > Christa

> >

>

[Guest guest]

Wie gehts!

Ja shure....it's those Rhinelanders, you know. The rest of Deutschland

loved beef. My grandparents were from Germany, and made " real " sauerbraten,

using beef. They traditionally soaked roasts in buttermilk. Not the

grocery-store kind but instead, the buttermilk left over after

butter-making. I find the idea of horsemeat pretty repulsive also, but it

is raised in other parts of the world to fill a " need " . It's very, very

low in fat, therefore, that alone would make it undesirable, imo. Here's an

example of a sauerbraten recipe: http://www.recipezaar.com/163283 HTH

Sharon

On 6/4/06, haecklers <haecklers@...> wrote:

>

> Yaaah! Nobody answered my question about making sauerbraten so I

> went online to see if I could find a traditional recipe. Real

> sauerbraten is made from (Gasp!) Horse meat!!!! I'll stick with my

> beef recipe.

>

>

>

[Guest guest]

Couldn't be more perfect! My name is Renate!!! Thank you very much!

> >

> > Yaaah! Nobody answered my question about making sauerbraten so I

> > went online to see if I could find a traditional recipe. Real

> > sauerbraten is made from (Gasp!) Horse meat!!!! I'll stick with

my

> > beef recipe.

> >

> >

> >

>

>

>