Discussion in 'Food & Wine' started by Selivan, Mar 12, 2018 at 11:21 AM.
I'm happy for you and for your aunt
I don’t eat sauerkraut for its nutritional value.......l like the flavor
German Kraut, Brown and mushy with some bacon and caroway is awesome
Just do not lose your hat.
You missed the part about the bacon didn’t you?
Conversation is over
Dude, you cannot be accurate or serious about even a trivial topic. Telling folks Germans don't know how to make kraut and only Russians know how to make it. You are a bad liar bub.
Sauerkraut is a pro biotic. Good for the gut.
Makes for stinky farts
Not a fan of sauerkraut. My grandfather used to eat it. My mother loves it too. YUCK.
Do you realize that we have the internet here in America? We can order any foods we want. There are TONS of places online where you can get pretty much anything you want. Also, we have a LOT of Russian immigrants here who own grocery stores and sell "Russian" food, which is really just food. We have EVERY type of food here in America, some of it authentic, some of it not. Why don't you educate yourself instead of making yourself sound like a dope with every single post you make?
The Op's idea of making kraut is the same as most people that still make it themselves. No vinegar is used, just cabbage and salt. Kept in a crock for atleast 6-8 weeks to ferment, possibly longer. The salt draws out the moisture from the cabbage to create the juice during the fermentation process. It will also bubble up and get a 'scum' floating on top & usually taken off. And the longer it sits, the stronger & more sour it is.
That vinegary taste is like you said......letting it sit in the salt. Fermentation=sour.
Personally I'm not that fond of real sour kraut, but I do like it in the earlier stages of when it's just started to sour.
Psst btw, we are on ignore because we don't bow to the idiot.
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