Sauerkraut

[Loyalist Dave]

zimmerstutzen Said:
My in laws are very nice folks and I get along well with them. But some strange eating quirks. MIL sprinkles salt on everything, even watermelon.

That's how I eat my watermelon. lots of salt.

Wait until you meet people who put chili powder on the watermelon. :wink:

LD

 

[NeilMacleod]

Salt is a flavor enhancer like MSG, People even put it on Bananas to make them sweeter.

Apple Pie and Cheddar, thats normal lol

 

[BullRunBear]

1950s and early 60s New England, salt on apples and watermelon and sometimes in beer, was common. Don't know if it still is. I haven't tried it in over fifty years.

Pie for breakfast at that time showed a farming influence, which thanks to my dad worked out great for me. (300 year background of Quebec farmers.)

Kraut seemed to be more of a city than small town item. That didn't stop me from becoming a kraut, vinegar and pickled veggie fanatic.

Jeff

 

[NeilMacleod]

Made some today
Didnt take long to start reducing in a couple hours.

 

[coloradoclyde]

You really know how to make me hungry... :haha: :thumbsup:

 

[Kansas Jake]

My wife just finished a couple of batches in quart jars on the kitchen counter. They are now in the refrigerator for easy access when needed with those brats, pork chops etc.

 

[NeilMacleod]

lol
This morning it dropped a few more inches so reducing nicely.

 

[Kansas Jake]

Neil, how did the kraut turn out. It looks good at this point. Also, what type of pepper did you use?

 

[Juice Jaws]

About once a year get a craving for a kraut hotdog, after eating one I remember why I only get a craving once a year. But I do like salt on my melon's.

 

[Norseman C.B.]

Me and the missus put up 26 quarts of kraut this year, half using Himalayan pink salt, and the rest with regular pickling/canning salt.
I'm likin that pink salt recipe better but both are good with wieners , or pork roast, or ribs, and of course kielbasa .....
Dang, I'm gittin hungry !!

 

[TNGhost]

I love a good Reuben with fresh kraut.

I generally make 10-15 gallons a year with cabbage from the garden, using those 5 gallon white plastic food grade buckets from Lowes. I'll can some and leave some fresh. In a cool place like a root cellar it will last for months left covered in the bucket, or you can put it fresh in half gallon jars and put it in the fridge if you have room.

We cook with it(perk roast and stews), put it on sandwiches sausages and hotdogs, and eat it fresh, it really picks up a salad. And of course those Reubens, with a nice fermented kosher dill on the side.

 

[Kansas Jake]

My wife also freezes it in baggies if there is more than what we will eat over a short time. That works well. She just puts it in the bags and into the freezer. No special process.