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| I had no intention of starting sauerkraut this week or even of harvesting cabbage but we had several days of drizzle and one day of rain storms and one of my cabbages split.....I didn't want to leave it out there for critters or mold so I harvested it and last night I sliced it to ferment. I love homemade kraut. |
Follow-Up Postings:
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| Here is what I made the other night. Some day I'll make my own Pizza dough but this turned out really good. This is a recipe of my own making... had Sauerkraut Pizza in Clarkston Wa that was the best... so this is my version: Semi Homemade Sauerkraut Pizza 1 papa Murphy's pizza crust Mustard sauce - Smear the mustard sauce on the crust Drink with the beverage of your choice |
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| Last time I made sauerkraut, I added an apple and an onion for every 5 lbs. Also, a little caraway. It was the best sauerkraut ever! I've also found I like red sauerkraut better than green, so much prettier! |
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| Does the red 'kraut hold its color when cooked? I have been thinking about trying a small batch this year. I also add caraway when cooking. |
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- Posted by john__showme__usa 5/6 (My Page) on Fri, May 20, 11 at 15:01
| tracydr writes: "Last time I made sauerkraut, I added an apple and an onion for every 5 lbs. Also, a little caraway. It was the best sauerkraut ever! I've also found I like red sauerkraut better than green, so much prettier!" Me too! I use Granny Smith 'sour' apples, the caraway seeds and also a few dried juniper berries that have to be plucked out b4 eating the kraut. canfan: "Does the red 'kraut hold its color when cooked?" Yes, at least in my experience. |
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| Like you Ruthie, kraut wasn't on the agenda today but neither was all the rain. Like we needed more rain! :( So kraut making it is. I'm trying a combo of bejay's "in the jar" plus John's plastic gloves tops. I'll see if I can get my gloves to blow up like his does rather than my jars blowing up as they have in the past. :) Only extra added to this batch of green cabbage was a smidge of sugar. Meanwhile the first batch in the big 2 gallon jar is done and in the fridge and we have the rye bread, the pastrami, the 1000 Island dressing and the swiss cheese so tonight is grilled Ruben sandwiches for supper. Dave |
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| Ruthie, I froze my sauerkraut because I like it crispy. I did however, use it in cooked dishes and it held it's color very nicely. It's very, very pink! |
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- Posted by ruthieg__tx z8 TX (My Page) on Tue, May 24, 11 at 19:16
| I've never added sugar and I am guessing it is to help start the fermentation....Do you think it is something I should do... Yum the ruben's sound so good........ |
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