mr.d Posted January 2, 2016 Share Posted January 2, 2016 Flickr Pork and sauerkraut on New Year sapphire and NikonSniper 2 Link to comment Share on other sites More sharing options...
NikonSniper Posted January 2, 2016 Share Posted January 2, 2016 I love me some pork and kraut!! I could eat it a couple times a month!! Was unable to make my homemade kraut this year so I have been getting the next best thing. Ted Palumbo's fresh made kraut and I always have to get his Knockwurst to add in it. My wife thought I was nuts yesterday as I was eating the kraut right out of the bag as I was getting ready to put it in the oven. Glad I bought a couple extra bags! My trick to good pork and kraut. Cook it in beef broth. Cacao 1 Link to comment Share on other sites More sharing options...
Buster99 Posted January 2, 2016 Share Posted January 2, 2016 I always add a little bit of brown sugar to my kraut. willow 1 Link to comment Share on other sites More sharing options...
sunflake Posted January 2, 2016 Share Posted January 2, 2016 I always add a little bit of brown sugar to my kraut.SAme here AND an Apple... Link to comment Share on other sites More sharing options...
Guest Posted January 2, 2016 Share Posted January 2, 2016 I never add sugar to kraut, its great right out of the bag and into the baking dish. We always had pork, knockwurst and kraut on New Years for as long as I can remember. I had a little kraut and kielbasa on New Years eve this year. None on New Years day cause I eat very little now and was not up to making it. I've had kraut with sugar before and did not care for it but know a lot of people do prefer it that way, same for caraway seeds, I never cared to have them in my kraut. I even heard of people rinsing the brine off the kraut before cooking, for me that is a no no. I guess we grew up eating it right out of the bag and that is what I always preferred. Eating it has always been a good luck meal on New Years day. I never really knew why but did not care cause it was so good. Link to comment Share on other sites More sharing options...
wildflowerpa Posted January 2, 2016 Share Posted January 2, 2016 We ate it right out of the 50 gallon crock. we made it in. Stinks up the house but it's really good Link to comment Share on other sites More sharing options...
Buster99 Posted January 2, 2016 Share Posted January 2, 2016 SAme here AND an Apple... Will have to try that! Friend at work just gave me some homemade kraut. Link to comment Share on other sites More sharing options...
Bon Posted January 2, 2016 Share Posted January 2, 2016 My hubby loves mashed taters with kraut, kielbsa,& sometimes kosher hot dogs. He didn't get any this year. Too much food from the funeral to eat yet!! I will make him some this month. I hate it .. yuk!!! Link to comment Share on other sites More sharing options...
TD Posted January 2, 2016 Share Posted January 2, 2016 And if you tend to "overcook" the kraut 'till it turns a golden brown, there is a savory taste not to be relished with each bite. bunny 1 Link to comment Share on other sites More sharing options...
Jay Posted January 2, 2016 Share Posted January 2, 2016 I like it straight out of the bag/crock/can. Sugar ruins it! It is then no longer "sauer"krout! It is sweet krout. Link to comment Share on other sites More sharing options...
Bon Posted January 2, 2016 Share Posted January 2, 2016 I was told to only put a Tbl of brown sugar in it if its fresh. Not bagged or canned. Link to comment Share on other sites More sharing options...
steelnut Posted January 3, 2016 Share Posted January 3, 2016 I always put 1 Tbs of brown sugar and a pint of home canned tomatoes in mine. It's not sweet at all. We have it with pork and knockwurst and mashed potatoes. Some PA folks believe you have to eat in on New Years Eve for good luck, my family always had to have it on New Years Day. Down south they believe in eating black eyed peas on New Years for good luck. Link to comment Share on other sites More sharing options...
Petee Posted January 3, 2016 Share Posted January 3, 2016 Before I was married I shared an apartment with an Italian friend. We took turns cooking supper and her version of sauerkraut was to rinse the heck out of it and then add butter and sugar! I ate it then but never again. My sauerkraut turned pink this year so we haven't touched it. No idea why. Link to comment Share on other sites More sharing options...
NikonSniper Posted January 3, 2016 Share Posted January 3, 2016 Before I was married I shared an apartment with an Italian friend. We took turns cooking supper and her version of sauerkraut was to rinse the heck out of it and then add butter and sugar! I ate it then but never again. My sauerkraut turned pink this year so we haven't touched it. No idea why. A Word on YeastsYeast is another major inhibitor which requires an abundance of oxygen for growth. It Link to comment Share on other sites More sharing options...
PatsZach Posted January 4, 2016 Share Posted January 4, 2016 I always pour a can of beer in mine. Link to comment Share on other sites More sharing options...
Petee Posted January 4, 2016 Share Posted January 4, 2016 A Word on Yeasts Yeast is another major inhibitor which requires an abundance of oxygen for growth. It Link to comment Share on other sites More sharing options...
mr.d Posted January 4, 2016 Author Share Posted January 4, 2016 Of Pa Dutch and Swedish descent ate Pork & Kraut as long as I can remember and Swedish meatballs and like Cabbage & Red Potatoes Link to comment Share on other sites More sharing options...
NikonSniper Posted January 4, 2016 Share Posted January 4, 2016 Petee when we make it we take all the outside leaves we peel off and layer them around the cut up Kraut after the crock is filled then we take an old plate about the same size as the inside of the crock and put it on top of the leaves and then wrap a couple bricks in plastic wrap and foil and put on top of the plate to weight it down. Then we just cover it with a loose sheet. Head to one of the local grocery stores and pick up one their used food grade 5 gallon buckets and make it in that. They're light and have a handle. Link to comment Share on other sites More sharing options...
wildflowerpa Posted January 5, 2016 Share Posted January 5, 2016 Ive made it right in the quart jars. You do it the same way you would in a crock, adding salt and tamping. Then put lids on it and be sure to set it in something or on newspaper in case it leaks while it works. Link to comment Share on other sites More sharing options...
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