On Apr 10, 10:44*am, Brooklyn1 <Gravesend1> wrote:
> On Sun, 10 Apr 2011 01:45:01 -0500, Omelet >
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> >In article >,
> > Brooklyn1 <Gravesend1> wrote:
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> >> On Sat, 9 Apr 2011 16:46:20 -0400, "jmcquown" >
> >> wrote:
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> >> >"Polly Esther" > wrote in message
> >> ...
> >> >> ( those are known around here as the last words of a Redneck.) * I opened
> >> >> a can of sauerkraut and it exploded - hair, face, shirt and counter
> >> >> generously splattered. *If you want an entertaining trick, I highly
> >> >> recommend it. There was nothing suspicious about the can's appearance but
> >> >> I'm thinking the next time I do that I'll put on my safety goggles. *You
> >> >> have been warned. *Polly
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> >> >Your first mistake was in buying *canned* sauerkraut. *I'm not a fan of
> >> >sauerkraut but I was given a recipe for pork roast years ago that required
> >> >it. *I was told definitely don't buy the canned stuff. *Seems it also comes
> >> >in a bag in the cold produce section
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> >> I'm no fan of canned sauerkraut but I have to admit that the Del Monte
> >> brand Bavarian style canned sauerkraut is excellent.
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> >I like the bagged Boar's Head, but the best I *ever had was mom's home
> >made... *I'm hoping the recipe is written down somewhere in her notes. *
> >I know I still have her 3 bladed cabbage slicer. *Like a giant Mandolin
> >with a box carrier.
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> >Still have the crock too! *Glazed ceramic and holds about 5 gallons at a
> >time. *She taught me how to make a "water seal" for it to keep the
> >nasties out of it while it fermented. Not sure it's as bad as Kimchee as
> >I've never made that but it likely comes close! <g>
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> The problen with making ones own kraut is that it doesn't pay unless
> one makes at least a five gallon crock full, but then having folks
> enough to help eat it.
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> >But well worth it. She'd then can it in quart jars with Dry Muscat wine.
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> Well, if she canned it then it wasn't much different from commercially
> canned... can always drain and season tinned to ones liking.
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> Try the Del Monte Bavarian style with caraway, it will change minds
> about canned kraut... doesn't even have that stench when opened.
> Of course all sauerkraut is high in salt but not so much when well
> drained. *Bavarian style replaces part of the curing salt with sugar.

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I always found the Del Monte to be to (sour) acidic...I'd prefer more
salt than vinegar taste. I suppose one could dilute it a bit before
serving and drain off the excess juice.
==