I tried Kraut

Pitchy · Post by **Pitchy** » Mon Oct 29, 2012 3:24 pm

A buddy sent some Kraut he made so i felt i should try some

I never have liked it.

Dave B · Post by **Dave B** » Mon Oct 29, 2012 3:31 pm

Pitchy, you must have forgoten the pastrami and swiss cheese!
The only way that I can eat sour kraut is on a Rueben Sandwich from a good deli.

Dave B

olyinaz · Post by **olyinaz** » Mon Oct 29, 2012 3:34 pm

I love it if it's had a polska kielbasa boiled up in it! Adds some outstanding flavor.

Oly

Old Ironsights · Post by **Old Ironsights** » Mon Oct 29, 2012 3:39 pm

C'mon... it's only German dưa muối...

Blaine · Post by **Blaine** » Mon Oct 29, 2012 3:39 pm

There is absolutely nothing better on a sausage, or dawg than properly made Kraut, onions, and spicy brown mustard.....

Blaine · Post by **Blaine** » Mon Oct 29, 2012 3:41 pm

Old Ironsights wrote:C'mon... it's only German dưa muối...

Or Korean Kimchee

Pitchy · Post by **Pitchy** » Mon Oct 29, 2012 3:42 pm

Ok, ok i was just funning you guys, i haven`t tried it yet.

The wife is cooking it as we speak and i`ll report back in a little while unless i end up as in the first picture.

turnkey · Post by **turnkey** » Mon Oct 29, 2012 4:01 pm

YUM!

Post by **Chuck 100 yd** » Mon Oct 29, 2012 4:13 pm

OH MAN, now you done it. Guess I will be going to the store today after all!!

Pitchy · Post by **Pitchy** » Mon Oct 29, 2012 4:14 pm

I`ll be darn it was really good

This Kraut was home made by a buddy in Oregon and it was delicious

Wasn`t as sour as the store bought stuff i tried many years ago.

dennie · Post by **dennie** » Mon Oct 29, 2012 4:20 pm

Not a big kraut fan myself, but, some kielbasa, smashed taters, jalapeno corn bread, and sweet tea, I can devour about a quart of it! Dang it Pitchy, now I'm starvin'!

dennie

jnyork · Post by **jnyork** » Mon Oct 29, 2012 5:20 pm

BlaineG wrote:
Old Ironsights wrote:C'mon... it's only German dưa muối...
Or Korean Kimchee

I have been in deep kimchee a few times, but never eaten much of it!!!!

jcw · Post by **jcw** » Mon Oct 29, 2012 5:25 pm

Pitchy wrote:I`ll be darn it was really good
This Kraut was home made by a buddy in Oregon and it was delicious
Wasn`t as sour as the store bought stuff i tried many years ago.

Ya need to rinse most kraut in cold water a bit before cooking. We make wine kraut. About two weeks into fermenting we add a cup more or less of a not so dry but not sweet white wine to each crock. Mellow and smooth is all I can say.

Blaine · Post by **Blaine** » Mon Oct 29, 2012 5:27 pm

Pitchy wrote:I`ll be darn it was really good
This Kraut was home made by a buddy in Oregon and it was delicious
Wasn`t as sour as the store bought stuff i tried many years ago.

I like to "tame" the store bought by running it under cold water, and draining.....kills the salt and the sour a might....

Bill in Oregon · Post by **Bill in Oregon** » Mon Oct 29, 2012 5:39 pm

Drooling here! I love kraut with sausage, kraut on a hot dog, and Reuben sandwiches!

FWiedner · Post by **FWiedner** » Mon Oct 29, 2012 5:51 pm

I don't much care for the sour types of kraut.

I much prefer the Bavrain style, it's got a sweeter flavor IMO.

Goes great with the bratwurst made from feral hogs.

Sixgun · Post by **Sixgun** » Mon Oct 29, 2012 5:57 pm

Dang Pitch, you look all laid out!

Hey, you want somethin' to go with that kraut? I got some Italian sausage all smothered in underwear.

---------------------Sixgun

rimrock · Post by **rimrock** » Mon Oct 29, 2012 6:13 pm

might feel good to squish barn yard "stuff" tween your toes, but I certainly ain't dumpin' it outta no jar!!!

Just in case I wasn't clear--I don't like any sour kraut!!

Pete44ru · Post by **Pete44ru** » Mon Oct 29, 2012 6:47 pm

I love all sorts of kraut, but like it best with some spices/pepper laced in there.

I find it especially tasty, baked with a pork loin roast until everythings kinda crispy around the edges.

OR, add some local Kielbasa (not factory) and handmade Peirogi, and I'm in HEAVEN !

.

rafter-7 · Post by **rafter-7** » Mon Oct 29, 2012 7:09 pm

Well i guess i aint old enough yet.... If the resturant in town has it for the dinner special i turn around and walk out!

yea that way... out and fast

^
7

gundownunder · Post by **gundownunder** » Mon Oct 29, 2012 7:23 pm

Sour kraut, bratwurst, and beer.
Life don't get no better than that.

ollogger · Post by **ollogger** » Mon Oct 29, 2012 7:32 pm

Its great stuff with all the goodies all ready said, cept ya gotta have dumplins with it also

ollogger

spaceman spiff · Post by **spaceman spiff** » Mon Oct 29, 2012 8:44 pm

gundownunder wrote:Sour kraut, bratwurst, and beer.
Life don't get no better than that.

Yep!

I also like a generous amount of spicy brown mustard with the brat and kraut. The PX at
Fort Riley, KS had 'em. It was my understanding that the kraut, brats and mustard was actually
imported from Germany!

spaceman

El Chivo · Post by **El Chivo** » Mon Oct 29, 2012 11:52 pm

I never liked the yellowish, old kraut I found at family get-togethers (Cincinnati), but one time I opened a fresh can of kraut and it was REALLY good. So I will have it if I see it is fresh.

Old Shatterhand · Post by **Old Shatterhand** » Tue Oct 30, 2012 1:48 am

That's a good life: sauerkraut and a nice dachshound. You don't need more - than perhaps a levergun too!

Pete

bdhold · Post by **bdhold** » Tue Oct 30, 2012 6:52 am

Pitchy wrote:Ok, ok i was just funning you guys, i haven`t tried it yet.
The wife is cooking it as we speak and i`ll report back in a little while unless i end up as in the first picture.

this is great cold weather food.
only thing better is chili

Ji in Hawaii · Post by **Ji in Hawaii** » Tue Oct 30, 2012 7:10 am

Old Shatterhand wrote:That's a good life: sauerkraut and a nice dachshound. You don't need more - than perhaps a levergun too!

Pete

I will have to try that! Do you prefer with or without mustard?

bdhold · Post by **bdhold** » Tue Oct 30, 2012 7:34 am

mustard and kraut, of course

Ji, I borrowed your photo and text'd it to my daughter

Sixgun · Post by **Sixgun** » Tue Oct 30, 2012 7:45 am

Friends Call Me Ji wrote: I will have to try that! Do you prefer with or without mustard?
[imghttp://2.bp.blogspot.com/_Fr5jtSt05Hg/S8KJx8dWEWI/AAAAAAAAZrg/mnCIi4NT6II/s1600/85564670.jpg[/img]

Oh man, THAT is great! Wadda way to start the day! Thanks Ji.

---------Sixgun

Sixgun · Post by **Sixgun** » Tue Oct 30, 2012 7:47 am

Friends Call Me Ji wrote:

Oh man, THAT is great! Wadda way to start the day! Thanks Ji.

---------Sixgun

Pitchy · Post by **Pitchy** » Tue Oct 30, 2012 8:16 am

That`s a cool picture

Old Shatterhand · Post by **Old Shatterhand** » Tue Oct 30, 2012 10:12 am

Friends Call Me Ji wrote:
Old Shatterhand wrote:That's a good life: sauerkraut and a nice dachshound. You don't need more - than perhaps a levergun too!

Pete
I will have to try that! Do you prefer with or without mustard?

Well, I think it will be difficult to get the doxie into the bread. A wiener dog isn't that weeny.

Not weeny'.jpg

Pete

Griff · Post by **Griff** » Tue Oct 30, 2012 10:14 am

gundownunder wrote:Sour kraut, bratwurst, and beer.
Life don't get no better than that.

Only because of the bratwurst & beer!!!

piller · Post by **piller** » Tue Oct 30, 2012 11:19 am

I don't like beer or kraut. Both are too bitter for my liking. I havetried Kimchi when in Korea, and there isn't a Combat bottle ofSoju big enough to get me drunk enough to try that again. One of the soldiers in my Platoon stepped into a Kimchi pot in a field once. He could not get the stench out of the leather and had to throw the boots away. Kimchi is buried in clay pots in a field to ferment. The fields smell worse than the Trinity in downtown Dallas during the Summer.

Old Ironsights · Post by **Old Ironsights** » Tue Oct 30, 2012 12:09 pm

piller wrote:I don't like beer or kraut. Both are too bitter for my liking. I havetried Kimchi when in Korea, and there isn't a Combat bottle ofSoju big enough to get me drunk enough to try that again. One of the soldiers in my Platoon stepped into a Kimchi pot in a field once. He could not get the stench out of the leather and had to throw the boots away. Kimchi is buried in clay pots in a field to ferment. The fields smell worse than the Trinity in downtown Dallas during the Summer.

Better than pinyin / khai yiao ma and durians...

Borregos · Post by **Borregos** » Tue Oct 30, 2012 1:38 pm

Griff wrote:
gundownunder wrote:Sour kraut, bratwurst, and beer.
Life don't get no better than that.
Only because of the bratwurst & beer!!!

You got that right Griff

TedH · Post by **TedH** » Tue Oct 30, 2012 1:50 pm

BlaineG wrote:
Old Ironsights wrote:C'mon... it's only German dưa muối...
Or Korean Kimchee

That has to be the most foul smelling food I have ever encountered. I occasionally interact with Koreans through my job, and you can smell them coming long before you can see them. That stuff just permeates through their skin or something! I admit I have never tried it, but dang if I ever will unless starvation is the only other option.

Bob Hatfield · Post by **Bob Hatfield** » Tue Oct 30, 2012 5:49 pm

Do you know what they use to make Kraut in Germany?

piller · Post by **piller** » Tue Oct 30, 2012 9:30 pm

Shredded cabbage and horse pee?

Ji in Hawaii · Post by **Ji in Hawaii** » Tue Oct 30, 2012 11:39 pm

Bob Hatfield wrote:Do you know what they use to make Kraut in Germany?

Soylent Green?

JohndeFresno · Post by **JohndeFresno** » Wed Oct 31, 2012 2:12 am

Sour Kraut

Mokwaw · Post by **Mokwaw** » Wed Oct 31, 2012 8:56 am

I have always loved kraut, even since I was a kid. Grandma had a secret way of fixing it, she used sliced up weenies, cause sausage wasn't always avail. Even after I grew up, if Grandma knew I was coming for Sunday dinner, there was always a big bowl of kraut and weenies fixed especially for me. She told me her secret one day, Sugar. Grandma passed over now, but her kraut lives on.

Blaine · Post by **Blaine** » Wed Oct 31, 2012 1:55 pm

Have a non-metallic crock. Shred up cabbage, a green onion or two, a touch of garlic. Light application of caraway seed. Put it in the crock layered with light sea salt every inch. Press down and cover. A cool place where you can't smell it is best. Press it down in the soup every couple days if you don't have a round piece of oak with a weight on top to place on top of the kraut. When it's dark and stinky, it's done.

You can also make smaller batches in a dedicated tupperware bin, but, it will blow the top off if you seal it all the way. Real kraut has no vinegar in it.

Old Ironsights · Post by **Old Ironsights** » Wed Oct 31, 2012 1:59 pm

BlaineG wrote:... Real kraut has no vinegar in it.

Blaine · Post by **Blaine** » Wed Oct 31, 2012 2:02 pm

Alleluia, or, Singing To The Choir?

Old Ironsights · Post by **Old Ironsights** » Wed Oct 31, 2012 2:04 pm

BlaineG wrote:

Alleluia, or, Singing To The Choir?

Pick. Works either way.

Blaine · Post by **Blaine** » Wed Oct 31, 2012 2:13 pm

I have not made kraut in decades.....It's time to find a suitable container!

Old Ironsights · Post by **Old Ironsights** » Wed Oct 31, 2012 2:15 pm

BlaineG wrote:I have not made kraut in decades.....It's time to find a suitable container!

Time to learn Pottery. Got Community College Art Class?

Ji in Hawaii · Post by **Ji in Hawaii** » Wed Oct 31, 2012 4:24 pm

BlaineG wrote:I have not made kraut in decades.....It's time to find a suitable container!

Go you the Korean store, their ceramic kim-chee crocks are perfect for sauer kraut too.

Old Ironsights · Post by **Old Ironsights** » Wed Oct 31, 2012 4:29 pm

Friends Call Me Ji wrote:
BlaineG wrote:I have not made kraut in decades.....It's time to find a suitable container!
Go you the Korean store, their ceramic kim-chee crocks are perfect for sauer kraut too.

Kim Chee, Cat Pee, same same...