You can always try rinsing the kraut a little if you find it too salty. Glad to hear you had success with the process!
Thanks for reporting back, @mom60 - that’s a great explanation of the process. I too am very sensitive to salt - I might have to stick with purchasing my little jars - that sounds like a lot more than I want to commit to right now (particularly since Mr. Sabaray probably wouldn’t eat it!). Cost+time - I might as well leave it to the experts and know I’ll get a product I like and enjoy!
*muslin
I always wash commercial sauerkraut. It makes it less salty and sour.
I guess I’m weird. I was quite happy to grow up and never have to eat sauerkraut again!
Did you have to eat often?
MaineLonghorn, I am quite happy to never eat canned or commercial sauerkraut again - I would describe the product I like as “craft” sauerkraut! Different vegetables, textures, seasonings…yum.
Sauerkraut - Only on bratwurst in Wisconsin (didn’t realize it had other edible uses).
@Igloo, my mom served it fairly often. I guess I should try the “craft” sauerkraut!
Somehow I don’t think tours of craft kraut places are ever going to be as popular as craft beer tours! Maybe @Madison85 could arrange a tour that includes bratwurst and craft kraut and beer!
This Wisconsin company makes Craft Beer Sauerkraut!
http://www.glkfoods.com/SauerkrautSavvy.html
[Quote]
Saverne Artisanal Kraut
Saverne Artisanal Kraut, in delicious on-trend flavors of Sriracha, Craft Beer, Dill & Garlic and Curry, is naturally fermented to promote good digestive health and is non-GMO, gluten-free, cholesterol-free, fat-free and a good source of Vitamin C. Resealable glass jars provide convenience and served hot or cold, the flavors and clean ingredient panel of Saverne Artisanal Kraut is a perfect meal complement, a side dish, topping or recipe ingredient.
If it means anything, the french like sauerkraut. The best sauerkraut I had was in Strasberg.
Bubbies is a fresh kraut that has probiotics in it so H enjoys it (and me). Not the usual result from
eating cabbage :D.
Tonight for an easy meal I took a jar, partially drained, and spread it into a baking dish, nestled 4 medium thick pork chops, and spread a mixture of dijon mustard and brown sugar on the chops. Cover for 1/2 time and then uncover.
I messed up tonight and did not take the foil off so ran it under the broiler to brown them.
I began making this in high school and just remembered it a few months ago.
I adore sauerkraut and am happy to have it back in my life.
CC never ceases to amaze. An entire thread on sauerkraut…
@oregon101, that recipe sounds delicious and easy - thanks! I’d love to make homemade chourcoute garni, but all the steps and days to do it correctly are beyond the level of my patience.