Yes I do and I need to eat more salt anyway since my sodium levels are always low when I have lab work done. Have been wanting to buy a large cabbage and make it soon. I have eaten it as a topping on hot dogs. But the thing about it is that it needs to be fresh and kept refrigerated to maintain the probiotics and not be heated up with meat or you will lose the benefits. I have also made vegetarian kimchi. Eat it cold and have it for a side with eggs-over-easy for breakfast. For some reason it pairs well with eggs for me. You don’t need to eat much of either to reap the benefits of it being a probiotic. The longer you ferment it the more bioavailable the nutrients will become. I made some and fermented it twice as long as most recipes calls for.
@Flenflyys it’s basically shredded cabbage and salt. If you like you can add caraway seeds or other types of seeds for flavor. This is Alton Brown’s recipe for it. I never add juniper berries. I use a large pickle jar to put the shredded cabbage in after I have massaged it in a large bowl for about 15 minutes to reduce the size of it. Sometimes I add grated carrots to it as well…either seeds or no seeds its up to you. The most important thing is to sterilize your jar and lid with hot water and make sure your hands are really clean too. You pack the cabbage down into the jar pushing it with a spoon as far down as you can get it. If there isn’t enough juice to completely cover it add a bit of salt water to top it off. Don’t pack it all the way up to the top because it will bubble up and overflow. Likely to do it anyway so I put in a large dinner plate to catch the overflow. Have to tamp it down tight a couple times a day. You don’t want to screw a lid on it while it’s fermenting either. I just sit in on top. I put it on my dryer in my laundry room so I will tamp it down twice a day. Could put it in the garage but it’s better there. It’s really simple to make once you have tried it the first time.
Also Google how to make sauerkraut for other instructions. I usually put 2 tablespoons or a bit less of pink Himalayan sea salt in my sauerkraut.
I like it on hot dogs. I also rinse it twice during my long New Year's cooking process (boiling and roasting with pork loin ribs) and it is delicious, but I am pretty sure that between the rinsing and the heat all the probiotics are eliminated. As an alternative, I suggest kimchi. I scramble an egg and after it is cooked, I stir in a little kimchi. I figure the probiotics are not damaged in that process. Maybe you could stir in fresh cold sauerkraut instead; I've never tried that.
@Poppies I make this awesome pork roast and saurkraut dish, with sweet Italian sausage links and sliced yellow sweet onion, in the crockpot, but I rinse it out and add a half cup each of grape and apple juce for its eight hour cooking time. After it's finished I put the liquid, sauerkraut, and onions in a large skillet to boil off, once the liquid is gone, I add about 1 1/2 tableapoons of butter and a dash of salt and caramelize the kraut and onions, it goes great with mashed potatoes, or spaetzle if you want to be more traditional, which would also have bratwursts instead of sweet Italian sausage links. cc: @cherokeepatti @Zaphod42
@NativePortlander1970 Sounds delicious! I add different liquids every year! depending on what's in the house. Uusually some kind of alcohol. And some unsalted chicke broth. And instead of butter I use a little bacon grease!
@Poppies My late Fiancee made it for me xmas 2001 the first time I had it, it was a traditional dish with her family. Being a serious home gourmet I actually wasn't impressed with it, it had no flavor, it was blah, so I decided to tweak it a bit and came up with my own version, which I gave you, and served it to her entire family the next xmas, even her culinary school trained Chef little brother was massively impressed with it and wanted to give me a job at his restaurant he Exec'd at, but I was working for a security firm when he offered and I declined.
@BlueVeins if youve never had beyond burgers they are great. i buy the cookout classic ones. the ingredients say its vegan though it doesnt say vegan on the box.
I love sauerkraut! I always used to buy it in jars but I recently found that a Turkish deli stock it (unshredded) in vac-pacs. A bit of a faff having to cut it yourself but it's very good. I had some the other day in a smoked salmon sandwich.
Love it! I eat it as a side with meat ( sausages, burgers, pork skewers, etc). I used to make my own. But now I’ve found one that I like from the store. So I just buy that brand regularly.
I love it in all the standard ways mentioned but I recently saw a video of a woman making a sauerkraut chocolate cake and she said it’s actually really good. Never tried it though.
I love sauerkraut my family been making since the coming from the old country. We make Polish and German styles. Plus there one recipe my wife created she calls Fartkraut
They all taste good and all taste better then store bought
@HumanEarth I just read about it, you can even add chopped apples and allspice or pickling spices. Now my mouth is watering and I betcha I’ll make it one of these days.
@Penny I’ve never had home made kimchi, some can’t say anything there, but it’s been wonderful at every restaurant I’ve had it at, as well as the different brands from different stores I’ve gotten it from. None of it has been slimy though, and I think you just had a bad batch as a first experience…an unfortunate thing really! It should be soft, like anything else pickled, but with a certain crispness. It should also be a little spicy with a slightly salty back taste. It’s also another wonderful thing for probiotics 🙂
I love it with bratwurst or other sausages. Also, you can rinse it and then heat up in butter for it to be less salty. It will still add a bright note to whatever you're eating. Even like with noodles or in soup
Another option would be to drink a small amount of juice each day for the probiotic effect. It doesn’t take much maybe 2 or 3 tablespoons and you can chase it with a glass of water.
SW-User
I love sauerkraut!! Fermented food in general. Kimchi is really good too.
I enjoy it in pierogies, or I will cook a jar of German white wine sauerkraut in the slow cooker with potatoes, kielbasa and bratwurst. You can also add onions and carrots to it, very tasty 😋
