Category Archives: SAUERKRAUT

Sauerkraut Skillet Dish

SAUERKRAUT SKILLET DISH Pan-fried mushrooms, shredded vacuum packed tofu and canned yams mixed with squeezed sauerkraut. Added herbs and spice make everything nice! Especially the chew! This is a dry dish; if you want it wetter, then squeeze the sauerkraut less, okay? Serves 6 2 lb. bag sauerkraut – place in colander, rinse under coldContinueContinue reading “Sauerkraut Skillet Dish”

Collard-Wrapped Veggie Dog Casserole

Veggie Dogs In Collard Wraps With Bourbon Beans And Bavarian Sauerkraut Youch. I ate these for breakfast till they were gone. The collard wraps make the Veggie SMART DOGS juicier than when not wrapped. Everything just fit so nicely! Serve hot, cold or at room temperature. Surprise your guests at your next event where foodContinueContinue reading “Collard-Wrapped Veggie Dog Casserole”

The Homemade Sauerkraut Is Finished

I packed up the sauerkraut on March 3rd, 2018 and stopped the fermentation by refrigerating it on the 1st of April 2018. Although I expected the flavors to stay the same after refrigeration, they did deepen somewhat in acidity since I refrigerated it. Nice though, not too acidic. In fact, I would call this mincedContinueContinue reading “The Homemade Sauerkraut Is Finished”

Making Minced Sauerkraut

  You don’t have to be Slavic, Germanic or Baltic to like sauerkraut, even though I’m all three and then some. Doesn’t everybody like sauerkraut? The big news to me recently was that sauerkraut isn’t pickled. I just naturally assumed it was due to its pickled taste. No vinegar though, just fermented cabbage. More bigContinueContinue reading “Making Minced Sauerkraut”

SQUEEZING SAUERKRAUT

SQUEEZING SAUERKRAUT In recipes calling for squeezed sauerkraut: Empty contents of jar, can or bag in colander. Using fists press repeatedly against bottom of colander to extract the excess liquid. Gather up the sauerkraut in your hands and continue to squeeze till it forms a ball. Some recipes require that you lightly rinse the sauerkrautContinueContinue reading “SQUEEZING SAUERKRAUT”

How To Make: HOMEMADE SAUERKRAUT PIEROGIS

HOME MADE SAUERKRAUT PIEROGIS Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods! Makes 24 1 c. flour (Pillsbury’s Best All-Purpose Flour works best for homemade pierogi dough) 1/2 t. salt 1/3 c. cold water 1/2ContinueContinue reading “How To Make: HOMEMADE SAUERKRAUT PIEROGIS”