Man, I really love Sauerkraut..Just from the jar is fine with me..
SK juice is also a fav of mine...
It can be a bit "loud" a few hours after partaking..

How about you ?

Both of my parents came from Germany. I got a lifetime supply of it my first 18 years of my life.

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LIVE FROM THE DAWGHOUSE

Sauerkraut is great. It makes your gut right.

I like to glop it right out of the bag and onto the top of a salad.
It's what's for dinner.

Love it! Make my own! Prob one of the easiest things to make, if you consider salting cabbage "making"

I take it you meant cabbage...

Lol yes!

Lettuce, cabbage. ...tomato, tomatoe!!

Sauerkraut, metts and smashed taters! MMMMM!

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Music/Sports/Beer fan

the sauerkraut I had in Germany was pretty good. however there was something lost in the translation of the recipe once it got across the ocean.

https://en.wikipedia.org/wiki/Frankfurter_Rippchen

Piled high ...on a Reuben sandwich made of: 2 (1/2-inch-thick) slices rye bread,2-slices Swiss cheese
1/2 cup sauerkraut, drained and squeezed of excess moisture
4 (1/4-inch-thick) slices of corned beef (about 4 ounces) and spread with a good brand of Thousand Island Dressing. and plenty of fresh Horse-Radish! Yum, Yum... None better!

mb

Dang that sounds good !!!! I still have some frozen corned beef brisket's,,,
Guess what is for dinner tomorrow ?

Love it with onions on bratwurst. Unfortunately wife doesn't like it and she's half German!

The main problem here is that most Americans treat a can of sauerkraut like a can of beans: plop into a pot, heat and serve. That's not how real Germans do it.

When my folks back in the old country serve sauerkraut, it's been soaked in water overnight to get the brine out, and it's loaded like a triple cheeseburger: melted butter, bacon pieces, chopped apples, and other goodies. And it gets even better the next day when you pan-fry the left-over kraut, with more butter, of course. And in contrast to that cheeseburger, it does NOT plug you up .
.

Same thing here but with a N.Y. city way it's Russian dressing.

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Only difference Fool/Mule-ears

Sauerkraut?

At my age with my GI system I'm afraid I'd have my own blitzkrieg.

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Isaiah 41:10

I like the full "jolt" of SK..I have heard of rinsing it before use..
When using on my reuben's, I pat the SK dry and pan fry so that is somewhat crusty, add a slice of big eyed Swiss before putting it on the Corned Beef...

As a kid that was a special treat in our house. Sauerkraut and spareribs, when spareribs had meat on them. Mom would cook the sauerkraut and spareribs in a pressure cooker and they would be served with mashes potatoes with lots of butter. Can almost tasted them.

One of the best ways to eat ribs, boiled, not barbecued. And with lots of kraut and potatoes, mashed or whole. And some black bread and a good beer.

I love it, unfortunately I'm the only one. I love the juice in place of gravy on mashed potatoes.

Now folks, Kraut is good to eat, but for a upset stomach, drink a bit of kraut juice to settle the stomach...

Don't have any handy? Then drink a little dill pickle juice. Works about the same.


Didn't hurt any to have first wife being of German decent.......She used to make a off shoot of those Runza burgers using kraut.


WuzzFuzz

I like it on my canned hormel tamales.

If you like sauerkraut, you would be missing something if you don't try some Kim-chi. We had a S.Korean student stay with us and he showed up with a big box of Ramen noodles and a gallon of Kim-chi; that's almost all he ate for 2 months! Since then I have been making it myself, much easier and quicker than kraut. It's what they fed the slaves that built the Great Wall of China so I've been told.

Once in a while my German ancestry craves it. With Bratwurst.
I've been told kimchee is real dynamite and not for the uninitiated.

I'm Pennsylvania Dutch and I can't stand the stuff!
My mother and grandmother use to make me eat it and I had to put sugar on it to swallow it, even the dog wouldn't eat it! The dog would hang around under the table near me for whatever I didn't like but he didn't like that either!

When in Nam '69, serving with 1st recon, 1st Marine division, we had a combined action patrol with some ROK Marines ( Republic Of Korea )..The US provided C rations for the Koreans..Canned Kim-Chi was one of their rat's...We traded rat's, and WOW, the Kim-Chi could make a grown man cry. Super hot !!.Their fish concoction in a c rat was awful...

I love sauerkraut juice mixed with tomato juice and hot sauce, or with the hot, spicy V-8 juice. Unfortunately in old age it occasionally has a near-instantaneous laxative effect.

I make a version of Alsatian-style choucroute garni--sauerkraut, beer, apples or unsweetened applesauce, onions, garlic, herbs, and several kinds of meat. I generally use browned cubes of pork, Polish sausage, chunks of country bacon, and cut-up hot links. Cooked long and slow, it stinks up the house most wonderfully. Serve with mashed potatoes, a requirement.

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Oh well, what the hell.

You're killing me. Grew up having homemade kraut with spareribs or pork chops, mashed taters, applesauce and beets. Yum! The occasional Reuben; kielbasa on toasted baguette with kraut & melted muenster; and hot dog with kraut & coarse-ground mustard. Beer accompanies all
Kimchee is an acquired taste...but I like it. Of course, spending time in S. Korea helps w/that. Bulgogi on rice with the side dishes/ banchan (water kimchee, the radish kimchee, bean sprouts, spicy cucumber, the seaweed, and the ONLY time I'll eat anchovies.

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50 Years of DSOTM

Don't mind some good homemade kraut, but I am another one on the Kim Chi bandwagon......Its kraut taken to another, asian influenced level........

Is good stuff

I forgot to mention that when you are Frankfurt enjoying your rippchen and kraut the drink of choice is apple wine. think of it was a very hard apple cider. each place makes their own. outside there will be big mats of pressed apples. a word to the wise is take it easy the first time you start drinking it and I will NOT go in to the reason but you will thank me in the morning. the place is in Sacshenhausen on the south side of the river and is called Dauth Sniders (spelling is not right) and all you have to do is ask the cab driver and you will get there. by the way this might be one of the few places that didn't have bier.

Love sauerkraut the best I have ever eaten came from a wooden barrel on my Grandmothers back porch over 55 years ago. Didn't like the fact I had to stir it everyday .. or at least tried too. Gamma would have to finish doing it.

Would love to have a canned jar of her recipe of it right now!

On ribs, chops even on the lowly hot dog .. its great ..

Making me hungry !!

Kimchi is what kraut wants to be when it grows up.

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Music/Sports/Beer fan

Love it myself but the best I ever had was a German lady that made it in her garage and sold it to passersby. Her house was on the way back from our trips to Canada to see relatives and we often stopped for some.
I like it on Reuben's too but none will ever measure up to that ladies I loved.

Nasty, nasty, nasty stuff! Blech!! Sauerkraut: German for sour cabbage. No thank you!

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Illegitimus Non Carborundum

Around here there's still a lot that still make their own..A Kraut cutter can be found about anywhere. The hard part is finding a 10 gal crock..(Maple City Pottery...now out of business. My mother worked there back in the 40's.) to fix it in.


WuzzFuzz

Sauerkraut from a can, never. The stuff in plastic bag in the cooler is OK, but only for a Reuben.

It's good on knockwurst.

When I was just a little guy my dad made sauerkraut every fall. Two big crocks filled with chopped cabbage and brine. Those sat in the cellar along with the 100-lb. lugs of potatoes, sacks of onions, carrots, radishes, and all the stuff my mother canned from the garden. We ate it all winter long.

As I recall, the key to sauerkraut was to rinse it to remove the brine before cooking it, especially when using it in recipes (pork roast with potatoes and sauerkraut done in the pressure cooker, maybe some sliced apples thrown in for added flavor).

I buy it in cans these days, or occasionally in jars. Still rinse it in a colander before cooking it up or using in recipes. Love it with some good beef franks or bratwurst.

Have to stop now due to saliva dripping onto the keyboard.

I like it on a dog, a reuben, or with spareribs, but what I really like is rotkohl, the red version. There is a local schitznel joint that typically serves red and white kraut, plus spaezle, with its entrees.

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Not in jail.

I grew up with sauerkraut. My mother often fixed sauerkraut with both pork ribs and link sausage, like Polish sausage. She used to make it in a 5 gallon stoneware crock (maybe it was 10 gallon, I don't remember). It was always a New Years Day dinner staple, along with pork and applesauce (also home-made - we had apple trees). Something about good luck in the new year. Don't eat it much any more, and when I do, it is usually out of a can, normally the Wal-Mart house brand, on Reuben-type sandwiches. I just threw out about a half-can of it which had been in the fridge since the first of the year. It looked and smelled OK, but my wife didn't want to take a chance on it being spoiled.

Rotkohl... Mmmmmmmmm.

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50 Years of DSOTM

Served with the 7th Marines in Korea 1952. Ran out of c rats but passed on the kim-chi.

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Semper Fi until I die

Finally! Someone has mentioned "rotkohl." Bitte, einmal Sauerbraten mit Rotkohl und Gloss." Will someone please insert the umlaut on "Gloss"? Danke sehr.

Kaaskop49
Shield #5103

P.S. Great thread: thought I was the only Volksdeutscher here.

PS. Like kraut on hot dogs and ruebens, like sesame seeds in the kraut.

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Semper Fi until I die

at our age it is definitely worth the risk.... Enjoying good grub & for that matter, enjoying reading a dern good book in the can are pleasures to be enjoyed while we are still able to. May I suggest anything by W.E.B. Griffith? or Robert Heinlein........

Heck guy... ain't no shame in walking fast/running to the head........ nor in wearing depends if you need them......Reubens have got to be one of the best sandwiches ever invented....A fried egg sandwich on good whole wheat bread with a hearty slice of medium sharp cheddar melted on it & with a big patty of good sausage and a good dollop of your favorite jelly on top is pretty good too......

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be safe,enjoylife,journey well

OK talk to the wife after these post, we're having sauerkraut and maybe kielbasa this weekend. Can't wait. This is going to be soooo good.
Thanks for reminding me what I was missing.

I have been sharing this thread with Ruthie and she was kind enough to run to the store and get the makin's.

We had Queen City mettwurst, sauerkraut and fried potatoes w/onions and hot sauce.

Gonna sit here, watch the ToddFather and gestate.

This was a good idea. Thanks Larry.

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Music/Sports/Beer fan

I can't stand a tennis ball sized hunk of kraut on anything. But I do like the stuff. Just please make it light enough to lay flat so that it's more of a condiment than a staple.

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"He was kinda funny lookin'"

Rocket Inn Pizza in Indianola Nebraska, kraut on all kinds of pizza. My favorite is kraut, sausage and cheese. Best pizza I ever had.

Sour kraut sounds pretty awful after reading the peach thread.

I never cared one way or another for Sauerkraut, until the Lovely and Charming fixed it with dinner one evening. She drained it well then sautéed it in a cast iron skillet, with fresh pepper and caraway seeds. Gosh it was good.