Text 26227, 90 rader
Skriven 2009-07-20 18:03:00 av Dave Drum (1:124/311)
     Kommentar till en text av BOB GEARHART
Ärende: Re: Sour Krauts
=======================
-=> BOB GEARHART wrote to DAVE DRUM <=-

 DD> No, really. Why would one subject chooken to sauerkraut?

 ML> Why would one subject anyone to sauerkraut?

 DD> I like sauerkraut ... either as a side dish, with
 DD> kielbasa/polish/smoked sausage, beef spare ribs, etc. But, not with

 BG>  I'm with you Dave.  The stuff is the ambrosia of the gods.  Open a
 BG>  small can and eat it right out of the can with the fingers, heat the
 BG>  can for classy.  Cold you can drink the juice that's left.  Big gob on
 BG>  a hotdog is the only way to dress one properly.   But then I eat
 BG>  pickled beets the same way.  (not with the hot dog though:)

I usually buy my kraut in a jar or a bag. And I don't often put it on a hot
dawg. Them get no-bean chilli and chopped onions. One of my favourite "tarted
up" sauerkraut side dishes is kraut, new potatoes and a chopped tomato or two
cooked up together. Yepper, it be some good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauerkraut
 Categories: Five, Vegetables, Preserves, Canning
      Yield: 9 quarts
 
     25 lb Cabbage
    3/4 c  Canning or pickling salt
 
  Quality: For the best sauerkraut, use firm heads of fresh
  cabbage. Shred cabbage and start kraut between 24 and 48
  hours after harvest.
  
  Yield: About 9 quarts
  
  Procedure: Work with about 5 pounds of cabbage at a time.
  Discard outer leaves. Rinse heads under cold running water
  and drain. Cut heads in quarters and remove cores. Shred
  or slice to a thickness of a quarter. Put cabbage in a
  suitable fermentation container and add 3 tablespoons of
  salt. Mix thoroughly, using clean hands. Pack firmly until
  salt draws juices from cabbage. Repeat shredding, salting,
  and packing until all cabbage is in the container. Be sure
  it is deep enough so that its rim is at least 4 or 5 inches
  above the cabbage.

  If juice does not cover cabbage, add boiled and cooled brine
  (1-1/2 tablespoons of salt per quart of water). Add plate
  and weights; cover container with a clean bath towel. Store
  at 70øF to 75øF while fermenting.

  At temperatures between 70 degrees and 75 degrees F, kraut
  will be fully fermented in about 3 to 4 weeks; at 60øF to
  65øF, fermentation may take 5 to 6 weeks. At temps lower
  than 60øF, kraut may not ferment. Above 75øF, kraut may
  become soft.
  
  If you weigh the cabbage down with a brine-filled bag, do
  not disturb the crock until normal fermentation is completed
  (when bubbling ceases). If you use jars as weight, you will
  have to check the kraut 2 to 3 times each week and remove
  scum if it forms. Fully fermented kraut may be kept tightly
  covered in the refrigerator for several months or it may be
  canned as follows:
  
  Hot pack--Bring kraut and liquid slowly to a boil in a large
  kettle, stirring frequently. Remove from heat and fill jars
  rather firmly with kraut and juices, leaving 1/2" headspace.
  
  Raw pack--Fill jars firmly with kraut and cover with juices,
  leaving 1/2" headspace.

  Meal-Master format courtesy of Karen Mintzias
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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