Moderators: Jenise, Robin Garr, David M. Bueker
Robin Garr: On the other hand, my trick of rinsing the sauerkraut and replacing the vinegar with sweet beer mellows it considerably, and with the pork, this dish is absolutely wine-friendly.
Larry Greenly wrote:Robin Garr: On the other hand, my trick of rinsing the sauerkraut and replacing the vinegar with sweet beer mellows it considerably, and with the pork, this dish is absolutely wine-friendly.
What vinegar? I make sauerkraut; it's only fermented with salt--no vinegar.
Larry Greenly wrote:It's a common misconception, but I suppose it's possible that some brand of ersatz sauerkraut uses vinegar instead of fermentation to save money.
The fermentation process drops the pH of the cabbage down into the 2.5 range (acid), which is why it tastes sour.
Larry Greenly wrote:Robin Garr: On the other hand, my trick of rinsing the sauerkraut and replacing the vinegar with sweet beer mellows it considerably, and with the pork, this dish is absolutely wine-friendly.
What vinegar? I make sauerkraut; it's only fermented with salt--no vinegar.
Howie Hart wrote:Larry Greenly wrote:Robin Garr: On the other hand, my trick of rinsing the sauerkraut and replacing the vinegar with sweet beer mellows it considerably, and with the pork, this dish is absolutely wine-friendly.
What vinegar? I make sauerkraut; it's only fermented with salt--no vinegar.
INDEED! Here is a link to Larry's recipe posted almost 5 years ago:
RC: Sauerkraut
Pappone di Vino
1920
Wed Mar 29, 2006 6:50 pm
In a gallon jug far, far away ...
Larry Greenly wrote:Robin Garr: On the other hand, my trick of rinsing the sauerkraut and replacing the vinegar with sweet beer mellows it considerably, and with the pork, this dish is absolutely wine-friendly.
What vinegar? I make sauerkraut; it's only fermented with salt--no vinegar.
RichardAtkinson wrote:Along these same lines, I make a sausage, potato & kraut soup that is really tasty...I need to post that.
MikeH wrote:Howie Hart wrote:Larry Greenly wrote:Robin Garr: On the other hand, my trick of rinsing the sauerkraut and replacing the vinegar with sweet beer mellows it considerably, and with the pork, this dish is absolutely wine-friendly.
What vinegar? I make sauerkraut; it's only fermented with salt--no vinegar.
INDEED! Here is a link to Larry's recipe posted almost 5 years ago:
RC: Sauerkraut
Reading that recipe confused me. (Imagine that!) I don't see that any liquid is added yet it reads like a lot exists in the final product. Does the salt draw out a lot of liquid?
Larry Greenly wrote:What vinegar? I make sauerkraut; it's only fermented with salt--no vinegar.
Users browsing this forum: No registered users and 5 guests