Are You Interested In Making Sauerkraut?
I am posting to speak on an important topic that we all refuse to address. Meathead mentions it in his articles. It is essential to some of our most beloved foods. We eat it, we love it, and we use it. BUT, we never seem to make it. How can you have "brats" and reuben sammiches without it. There are many more ways to eat sauerkraut with many other beleoved cuts of meat including: by itself. It's so nutritious, even the raw foodies make it and eat it. Why don't we? All it takes is just a little bit of prep and some time (not unlike ribs, I'd say).
MEATHEAD: TEACH US HOW TO MAKE SAUERKRAUT!
I am ready to take the plunge, invest in a fermenting crock, and get started on my way to homemade, better-than-store-bought fermented cabbage goodness. However, I am scared. I've read many tutorials and recipe methods, but there is still a lot of mystery surrounding this: What is it? How do I make it? What equipment to I need? What are the dangers? What are those things floating in the liquid? What are the truly important steps? How will I know if my sauerkraut is a success, or if I should throw it out before it ever touches my tongue? Once I've made an ample supply, how do I preserve it so that it's always there when I need it? Meathead, can you please explain it to me in the way that you do?
Yes, that's right! This is a call to arms. Let's demystify sauerkraut. We make our own ribs, we make our own bacon, we make our own pastrami. We're obviously not afraid to get our feet wet and our hands dirty. Why would we want to spoil that pastrami with the convenience of a mediocre, store-bought, pickled substance from a jar? I'm asking everyone to join in the supplication. Let Meathead know that we want to make sauerkraut. Join in as a single chorus and demand that we understand!
~ Corey O.
P.S.
I am not sure whether this deserves to be in the "condiments" or "other recipes" section of the forum. In Germany, referring to sauerkraut as a condiment would be punished by social ridicule. However, this forum is based out of the good ole USA where the history of food tradition is characterized by a departure from food tradition (great article here: http://www.psmag.com/books-and-cultu...american-72942). I will defer to the moderators if they wish to move this post.
I am posting to speak on an important topic that we all refuse to address. Meathead mentions it in his articles. It is essential to some of our most beloved foods. We eat it, we love it, and we use it. BUT, we never seem to make it. How can you have "brats" and reuben sammiches without it. There are many more ways to eat sauerkraut with many other beleoved cuts of meat including: by itself. It's so nutritious, even the raw foodies make it and eat it. Why don't we? All it takes is just a little bit of prep and some time (not unlike ribs, I'd say).
MEATHEAD: TEACH US HOW TO MAKE SAUERKRAUT!
I am ready to take the plunge, invest in a fermenting crock, and get started on my way to homemade, better-than-store-bought fermented cabbage goodness. However, I am scared. I've read many tutorials and recipe methods, but there is still a lot of mystery surrounding this: What is it? How do I make it? What equipment to I need? What are the dangers? What are those things floating in the liquid? What are the truly important steps? How will I know if my sauerkraut is a success, or if I should throw it out before it ever touches my tongue? Once I've made an ample supply, how do I preserve it so that it's always there when I need it? Meathead, can you please explain it to me in the way that you do?
Yes, that's right! This is a call to arms. Let's demystify sauerkraut. We make our own ribs, we make our own bacon, we make our own pastrami. We're obviously not afraid to get our feet wet and our hands dirty. Why would we want to spoil that pastrami with the convenience of a mediocre, store-bought, pickled substance from a jar? I'm asking everyone to join in the supplication. Let Meathead know that we want to make sauerkraut. Join in as a single chorus and demand that we understand!
~ Corey O.
P.S.
I am not sure whether this deserves to be in the "condiments" or "other recipes" section of the forum. In Germany, referring to sauerkraut as a condiment would be punished by social ridicule. However, this forum is based out of the good ole USA where the history of food tradition is characterized by a departure from food tradition (great article here: http://www.psmag.com/books-and-cultu...american-72942). I will defer to the moderators if they wish to move this post.
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