Comments on: Homemade Sauerkraut (Choucroute)

By: Hungry Native

Hungry Native — Thu, 16 Feb 2012 12:49:00 +0000

Isn’t homemade sauerkraut amazing and infinitely better than the store bought stuff. We try to keep a crock going at all times! Great photos! Thanks!

By: Nathan Oberle

Nathan Oberle — Thu, 25 Aug 2011 15:12:00 +0000

An open system would introduce the possibility of aerobic bacteria, like acetobacter. They would make vinegar, which may not taste bad.

By: Cheese Spaetzle (Kaesespaetzle, Käsespätzle) | Andrea Meyers

Cheese Spaetzle (Kaesespaetzle, Käsespätzle) | Andrea Meyers — Fri, 08 Oct 2010 01:41:55 +0000

[...] No Recipes – Homemade Sauerkraut (Choucroute) [...]

By: Anonymous

Anonymous — Fri, 24 Sep 2010 16:38:00 +0000

In ma BELLEY!

By: tarte flambée and memories of alsace « simmer down! (a food lover’s blog)

Mon, 15 Mar 2010 20:09:36 +0000

[...] It took a while for my budding food curiosity to convert itself into a love for cooking, but some of the first recipes I ever made from a cookbook came from France: The Beautiful Cookbook. This was a gift from another uncle to our family, and since my parents weren’t the type to cook from a “fancy” French cookbook, the book defaulted into my possession. I still have a great nostalgia for the hours I spent as a teenager poring over the photos, reading about the different regions of France, and staring longingly at all the strange food depicted between its covers, trying to conjure what it would taste like. Luckily, not all the recipes were out of reach, and I taught myself to make tarte flambée (basically a “pizza” with crème fraîche, bacon and onions) so I could have a little taste of Alsace here in the States. With crème fraîche being readily available now, along with ready made pizza dough, this is now something that’s totally doable for a weeknight supper, and I’ve found myself making it fairly often of late. One of these days I’ll make a choucroute garnie, the most famous of Alsace’s regional dishes, but with spring around the corner, I don’t know how many more large heavy dinners will be in the works, so it may have to wait until next winter at this point. If I get really motivated maybe I’ll even make my own sauerkraut! [...]

By: מתכונים שנראים טעימים | כרוב כבוש!

מתכונים שנראים טעימים | כרוב כבוש! — Tue, 02 Mar 2010 10:53:38 +0000

[...] 2 במרץ, 2010 בקטגוריית מתכונים ארוחת בוקר, מתכונים ארוחת ערב, מתכונים שנות ה-80 | ______________________________________________________________ שלום וברוכים הבאים לבלוג שלנו, שבו אנחנו משתפים במתכונים שנראים לנו כיפיים. אתם מוזמנים לענן התגיות מימין למטה, שיוציא אתכם לסיור טעים במתכונים, וכמובן מוזמנים גם לדבר איתנו. אם עוד לא עשיתם את זה, אתם יכולים להירשם ל-RSS שלנו ולקבל עדכונים עד הבית. ______________________________________________________________ מזרח אירופה היא בירת הכרוב הכבוש, את זה יודע כל תינוק. זה הולך טוב עם כל דבר שומני וכבד: נקניקיה, צלי בשר, תפוחי אדמה ואפילו עם סתם סטייק. מה שלא הרבה יודעים הוא שזה טעים מאד גם לי. במיוחד עם סרדינים. לא יצא לנו לטעם כזה בפראג, כי לא התחשק לנו על מסעדות צכ'יות לכאורה שהן מלכודות תיירים כל כך מובהקות, עד שהתפריט שלהן כולל צילומים, ולא מצאנו שום מסעדה צ'כית נורמלית. אז החלטתי שאני אכין לבד בבית. המתכון והתמונה של "בלי מתכונים". [...]

By: Vadion

Vadion — Sun, 07 Feb 2010 23:33:17 +0000

Hi, Mark! I like most of your recipes and your bravery in experimenting with foods. But… It is always “but” … That sauerkraut method is very sophisticated from engineering point of view, but (again) it takes to many efforts. First – proportions: Old Russian and probably Poland, Slovak, Ukraine looking for 1Funt salt and 1 Pood cabbage, classic. 1 Foont = 1 Pound; 1 Pood = 16 Kilos = 35.5 pounds. Process: shred the cabbage, some carrots, spread it over a clean table (countertop is perfect) sprinkle over with some caraway seeds and salt and few peppercorns. Then mix and squeeze it with your hands to release juices and pack tightly in glass or ceramic jars with wide neck, leaving some space on top (for juices). Put some weight on top (I use small jar with water) and put jars on soup dishes or bowls, to collect outcoming juices. stick (stainless skewer is OK) Put some weight on top (I use small jar with water) and put jars on soup dishes or bowls, to collect coming out juices. Pierce the cabbage in few places to the bottom with clean stick (stainless skewer is OK) 1-2 times a day to release gases. In couple of days you will see the drop of level of brine in jars, just pour back collected juice. After one week put your cabbage in refrigerator. And in 2 weeks it is ready. NO WATER. Only natural juice.
You can replace carrots with red beets. It will make kraut purple color.

Very easy lunch recipe: Dice boiled potato, onion into bowl, add plenty sauerkraut, sprinkle with oil of your choice, add some fresh herbs, have a slice of ray bread and enjoy!

By: Renato Neto

Renato Neto — Wed, 17 Jun 2009 01:52:30 +0000

Dear Marc,
Great Recipe. I am just wondering what is the difference between your recipe that uses a closed system and the ones with an open one as those with a plate on the top of the cabbage.

Do you take out some of the brine at the beginning?

I´ve got a system for beer fermentation. I think I will put gabbage+salt+water there and see what happens…

Cheers

By: Renato Neto

Renato Neto — Wed, 17 Jun 2009 01:52:00 +0000

Dear Marc,
Great Recipe. I am just wondering what is the difference between your recipe that uses a closed system and the ones with an open one as those with a plate on the top of the cabbage.

Do you take out some of the brine at the beginning?

I´ve got a system for beer fermentation. I think I will put gabbage+salt+water there and see what happens…

Cheers

By: piercival

piercival — Sat, 16 May 2009 02:47:06 +0000

Marc,

I was able to get this right the first time. After that the stuff has gone bad on me every time. Exasperating, and now we are in the heat in the Bay Area. So it’s Saul’s in Berkeley; expensive but great quality.

By: piercival

piercival — Sat, 16 May 2009 02:47:00 +0000

Marc,

By: Passionate Eater

Passionate Eater — Sat, 09 May 2009 21:41:35 +0000

You of great patience! You know, Costco sells these huge containers of artichokes that sometimes I buy just for the glass jar. That jar would be perfect for your sauerkraut/chocroute, so you wouldn’t have to shimmy all of that cabbage into the narrow throat of that bottle!

By: Passionate Eater

Passionate Eater — Sat, 09 May 2009 21:41:00 +0000

By: chef E

chef E — Fri, 08 May 2009 20:24:04 +0000

Marc, if you only knew how many times I have been over here looking at this dish, and thinking about the kraut! Your stuff is always making me hungry and crazy all at the same time!

By: chef E

chef E — Fri, 08 May 2009 20:24:00 +0000

Marc, if you only knew how many times I have been over here looking at this dish, and thinking about the kraut! Your stuff is always making me hungry and crazy all at the same time!