On Sun, 10 Apr 2011 10:12:18 -0700 (PDT), Roy >
wrote:
>On Apr 10, 10:44*am, Brooklyn1 <Gravesend1> wrote:
>> On Sun, 10 Apr 2011 01:45:01 -0500, Omelet >
>> wrote:
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>> >In article >,
>> > Brooklyn1 <Gravesend1> wrote:
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>> >> On Sat, 9 Apr 2011 16:46:20 -0400, "jmcquown" >
>> >> wrote:
>>
>> >> >"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
>>
>> >> >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 
>>
>> >> I'm no fan of canned sauerkraut but I have to admit that the Del Monte
>> >> brand Bavarian style canned sauerkraut is excellent.
>>
>> >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.
>>
>> >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>
>>
>> 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.
>>
>> Well, if she canned it then it wasn't much different from commercially
>> canned... can always drain and season tinned to ones liking.
>>
>> 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.
>
>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.
Again, try the _Bavarian Style_.
Btw, I don't think any canned or fresh sauerkraut contains vinegar...
like fermented pickles it's brine cured... the sour is lactic acid
from the fermentation, not vinegar.
I will try this one next trip (read the ingredients):
http://www.walmart.com/ip/Silver-Flo....4-oz/10452864