Hog Heaven - Eating Like a King

[mykafone]

Thanks for inspiring me rich. I started my Krout 2 days ago and I just finished stuffin the brats this morning. I havent even tried them yet and Im ready to make more. It was fun and easy.


5 pound of pork and veal and a few meters of pigs guts.. Yummmm Tummm!!!! I got my casings from the local mexican market. They didnt really have them for sale - I just asked and they got me some from the back. It cost me 3 dollars and I got about 20-30 feet.

[codewritinfool]

That does look awsome. How do you make the Bratwurst? Where do you get the casing. I'm definately interested in giving it a try myself.

Kai

I just use the jumbo Trojans - it has the added benefit of freaking out your guests.

[Geistbier]

I tried making sauerkraut once and it failed miserably. Any hints?

I shredded the cabbage, put in some garlic and salt and pepper, and put the whole mess in a crock with a weight. The liquid that was supposed to magically form never got more than a few cm deep.

I would have added just a bit of vinegar.

Also a dash of caraway seed wouldn't hurt any.

Don't add anything but salt, otherwise it'll be more likley to rot. I often put in red pepper and garlic, but only after it has fermented out. You have to pound the snot out of it to get the magical brine. Here's alink to a short tutorial on kraut making is added to another forum.

Rot? With vinegar? You need to read up on food science vinegar is a preserving agent, it's often used to make pickles which saukraut estentially is. While some recipes call for salt, from double checking my German language cookbooks I have vinegar always mentioned. I think the acid in the vinegar means you don't have to "pound the snot out of it" the acid does the work for you, but if you need it for aggresion theropy go for it.

ps - I went and read the forum the sausage makers had and while I don't see why it wouldn't work. Why wait 3-8weeks for sauerkraut when you can make it in a couple of days if not hours with the use of vinegar, far more time saving for the same result. But if you have the time and spare room go for it.

[rich]

You need to read up on food science

Being a certified chef, I consider myself quite versed in food sciences. I have also made sauerkraut for many years, and learned how from my German grandmother (who wrote her recipes out in English) from traditional methods passed down from generation to generation.

vinegar is a preserving agent, it's often used to make pickles which saukraut estentially is.

Sauerkraut is a fermented food. The acetic acid created by the lactobaccilii has a drastically different flavor than distilled vinegar.

think the acid in the vinegar means you don't have to "pound the snot out of it" the acid does the work for you.

You pound the snot out of it to tease the liquid from the cabbage and create the brine. Un-pounded kraut, often will not ferment all he way through, and usually has a rubbery texture. Sure, you could add vinegar, but too much will kill the lacto bacteria. The pounding is indeed an effective aggression therapy.

Why wait 3-8weeks for sauerkraut when you can make it in a couple of days if not hours with the use of vinegar, far more time saving for the same result.

Try it out for yourself. I think you'll find the result is not the same. Why wait 3-8 weeks for beer when you can drink it in 4 days? Sauerkraut made with vinegar is that "stuff" you buy in cans at the store. I prefer to keep the traditional methods alive. I was simply putting forth my opinion (which does indeed stink), base on my own experiences. I would encourage anyone else to do the same.

[Geistbier]

Being a certified chef, I consider myself quite versed in food sciences. I have also made sauerkraut for many years, and learned how from my German grandmother (who wrote her recipes out in English) from traditional methods passed down from generation to generation.

With a degree in poli sci you never leave the food service industry I have many years under my belt cooking as well.

Sauerkraut is a fermented food. The acetic acid created by the lactobaccilii has a drastically different flavor than distilled vinegar.

Now I think it's getting to a question of BBQ in the south or potato salad in Germany every town/region has a local style. While it may have started fermented, pickling versions are just as popular depending on region. There is more than white distilled vinegar, I would never use that for food, more often for cleaning.

Un-pounded kraut, often will not ferment all he way through, and usually has a rubbery texture.

Bad cook who has that, I have never had that issue with pickling.

Try it out for yourself. I think you'll find the result is not the same. Why wait 3-8 weeks for beer when you can drink it in 4 days?

Just because it's different doesn't make it better nor worse, I am inclined to think it's a style difference. At that point you are at why malt extract when you could all grain, for me I don't have space for all grain, likewise I doubt I'd have room for the fermenting cabbage...besides I suspect my dog would get into while I was away.

I suspect we are quickly getting into a style debate along the lines is NC pork bbq or Texas brisquet. There are many paths to sauerkraut and they are often tasty.

[Geistbier]

Was your family from Northern Germany Rich? Based on crops I could see sticking with those methods, where the south has wine, and could make vinegar where my experience was. *curious*

[rich]

Was your family from Northern Germany Rich? Based on crops I could see sticking with those methods, where the south has wine, and could make vinegar where my experience was. *curious*

My Mom's side was from Bottrop and Gelsenkirchen near Dortmund. Dad's side were Bavarians from around Rosenheim.